Valorising Gastronomic Heritage through Consumer-Centred Sensory Profiling: A CATA Approach for Churra Algarvia Ovine Stews

This dataset provides all research materials underlying the study on consumer sensory perception and acceptance of Churra Algarvia sheep meat. It includes the questionnaire used for data collection, the raw responses and XLSTAT statistical outputs derived from the analyses of hedonic ratings and CATA sensory descriptors, and the figures generated to visualize the relationships between sensory attributes and consumer preferences. The dataset was compiled to ensure the transparency, reproducibility, and reusability of the research findings reported in the associated publication.