Gingernut vertical

Participants tasted, ranked, and rated <b>Arnott's Ginger Nut</b> biscuits from each of 4 production regions in Australia (NSW/ACT, QLD, SA/WA/NT, VIC/TAS). <br><br>Participants were introduced to the task and were exposed to a <b>Griffin's Gingernuts The Original</b> biscuit (<i>'the ultimate dunker'</i>). Griffin's acted as the canonical gingernut for rating 'on-style' in subsequent taste tests. <br><br>During the tasting rounds each gingernut was presented to participants without its origin identified (simply labelled A, B, C, or D). Participants were supplied with <b>Tea Leaves </b>earl grey tea to accompany their biscuits. Discussion was permitted but participants were encouraged to avoid the topic of gingernut taste/preference.<br><br>Tasting was conducted in two rounds: first blinded (i.e., with eyes closed) and then unblinded. After each tasting the participant rated the gingernut on 6 criteria:<br>1. <b>Overall flavour</b>: 1 (very bad) to 5 (very good)2. <b>Overall texture/mouthfeel</b>: 1 (very bad) to 5 (very good)<br>3. <b>Sweetness</b>: 1 (very low) to 5 (very high)4. <b>Gingerness</b>: 1 (very low) to 5 (very high)<br>5. <b>Tea-ability</b>: 1 (very low) to 5 (very high)<br>6. <b>On-style</b>: 1 (very low) to 5 (very high)<br><br>In the unblinded tasting, participants also rated each gingernut on <b>overall appearance </b>from 1 (very bad) to 5 (very good).<br><br>At the end of each round participants subjectively ranked the gingernuts (including Griffin's) from 1st (best) to 5th (worst).<br><br>At the conclusion of the study the origin of each gingernut was revealed and we all agreed to avoid gingernuts for the foreseeable future.<br><br><br><br>

本数据集的受试人员对澳大利亚4个生产区域（新南威尔士州/澳大利亚首都领地、昆士兰州、南澳大利亚州/西澳大利亚州/北领地、维多利亚州/塔斯马尼亚州）产出的**雅乐思（Arnott's）姜汁饼干**进行了感官品鉴、排序与评分。

受试人员首先熟悉了实验流程，并品鉴了**格里芬（Griffin's）经典姜汁饼干**（标注为“终极蘸茶饼干”），该款饼干被作为后续口味测试中“契合经典风味”的参照标准。

品鉴环节中，每块姜汁饼干均不标注真实产地，仅以A、B、C、D编号呈现。受试人员可搭配**泰莱（Tea Leaves）伯爵茶**食用，实验允许小组讨论，但需规避姜汁饼干口味与偏好相关话题。

品鉴分为两轮进行：第一轮为盲品（即闭眼品鉴），第二轮为明品。每轮品鉴结束后，受试人员需从6个维度对姜汁饼干进行评分：
1. **整体风味**：1分（极差）至5分（极佳）
2. **整体质地/口感**：1分（极差）至5分（极佳）
3. **甜度**：1分（极低）至5分（极高）
4. **姜味浓度**：1分（极低）至5分（极高）
5. **配茶适配性**：1分（极低）至5分（极高）
6. **经典风味契合度**：1分（极低）至5分（极高）

明品环节中，受试人员还需从1分（极差）至5分（极佳）对每款饼干的**整体外观**进行评分。

每轮品鉴结束后，受试人员需对包括格里芬经典姜汁饼干在内的所有5款饼干进行主观排序，1名为最优，5名为最差。

实验结束后，研究人员将揭晓所有饼干的真实产地，全体受试人员一致表示在可预见的未来将不再食用姜汁饼干。