Consumer koku perception and liking of glutathione in tomato juice at two different NaCl levels

The Excel dataset contains data from a consumer study with N=92 Swiss adult participants. Participants evaluated 4 tomato juice samples (2x2 factorial design: GSH absent/present, NaCl low/high) regarding: liking (9-point hedonic scale) salitness perception (5-point Just-about-right scale: -2 not enough, 0 optimal, 2 too much) perception of koku attributes: "Salty", "Acidic", "Umami", "Lasting", "Balanced", "Tomato", "Thick", "Intense", "Sweet", "Fullbodied", "Rich", "Bland", "Watery", "Bitter", "Astringent", "Sharp" (Check-all-that-apply list) preference Further, the following consumer data was collected: gender age group usage of selected kokumi rich foods: Chicken broth, Soysauce, Hard cheese, Garlic, Beer, Beef broth, Dried ham (1-5 frequency scale)