Data from sensory analysis of samples of chicken feet
gelatin
Description of this data
The data file provided below contains the records of 50 consumers' purchase intentions for eight gelatin samples. The purchase intention reflects the consumer's sensory response, being represented by numerical value in hedonic scale, as follow: 1 - I liked not very extremely, 2 - I liked not extremely, 3 - I liked not regularly,
4 - I liked not, 5 - I perceived not difference,
6 - I liked slightly, 7 - I
liked regularly, 8 - I liked extremely and 9 - I liked very extremely. The evaluated sensorial characteristics of
gelatines are: colour, aroma, flavour, texture and general appearance.
Experiment data file:
Please, cite our paper if you use
this data.
Santana, J.C.C.; Almeida, P.F.; Costa, N.; Vasconcelos, I.; Guerhardt,
F.; Boukouvalas, D.T.; Alves, W.A.L.;
Mendoza, P.C.; Gamarra, F.M.C.; Llanos, S.A.V.; Araujo, S.A.; Quispe,
A.P.B.; Vanalle, R.M.; Berssaneti, F.T. Combination of
Computational Techniques to Obtain High-Quality Gelatin-Base Gels from Chicken
Feet. Polymers 2021, 13, 1289. https://doi.org/10.3390/polym13081289 [PDF]