Sensory attribute and difference from control ratings of tomato soup

The dataset contains assessor ratings for 3 variations of tomato soup. A panel of untrained assessors (n=54) evaluated the samples using the overall difference testing method -Difference from Control (DFC) and the attribute intensity rating test. Assessors rated the intensities of 18 sensory attributes categorised under 5 sensory modalities: appearance (glossy appearance, herby appearance, colour intensity, viscous appearance), aroma (pungent aroma, cooked tomato aroma, rich aroma), mouthfeel (smooth mouthfeel, homogenous mouthfeel, thick mouthfeel), flavour (creamy flavour, savoury flavour, herbal flavour, cooked tomato flavour), and taste (sweet taste, sour taste, salty taste, aftertaste). Data was collected using RedJade sensory software between November and December 2024 in the Food Technology Laboratory, School of Food Science and Nutrition, University of Leeds. Demographic data (frequency of consumption of the samples prior to the study, gender, age, ethnicity and country of birth) were also collected.