• Datafile Name: Taste Test ScoresDownload .TXT file
  • Datafile Subject: Food, Consumer,
  • Story names: Food Taste Test,
  • Reference: E. Street and M.G. Carroll, "Preliminary Evaluation of a Food Product," in Statistics: A Guide to the Unknown (Judith M. Tanur, Ed.) Holden-Day, San Francisco, 1972, 220-238
  • Authorization: free use
  • Description: In testing food products for palatability, General Foods employed a 7-point scale from -3 (terrible to +3 (excellent) with 0 representing "average". Their standard method for testing palatability was to conduct a taste test with 50 persons - 25 men and 25 women. The experiment reported here involved the effects on palatability of a course versus fine screen and of a low versus high concentration of a liquid compo- nent. Four groups of 50 consumers each were recruited from local churches and club groups. Persons were assigned randomly to the four treatment groups as they were recruited. The experiment was replicated four times, so that there were 16 groups of 50 consumers each in the entire experiment
  • Number of Cases 16
  • Variable Names:
    1. SCORE: Total palatability score for 50 consumers
    2. LIQ: Liquid level
    3. 0 (low), 1 (high)
    4. SCR: Screen type
    5. 0 (course), 1 (fine)

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