Comparison of sensory quality perceptions of gluten-free cookies evaluated by celiac and non-celiac people

This dataset contains raw sensory profiling data collected in May 2024 for three types of gluten-free cookies:
(1) cookies made from a gluten-free flour mix,
(2) cookies made from buckwheat flour, and
(3) cookies made from grated coconut.

The data were collected using a standardized sensory profiling form. The panel consisted of untrained participants from three distinct groups: individuals diagnosed with celiac disease, individuals with non-celiac gluten sensitivity, and individuals without any dietary restrictions.

Each participant evaluated the cookies based on multiple sensory attributes, including taste, aroma, texture, and appearance.

The dataset is provided in Excel format and is in English.
It may be useful for analyzing sensory preferences among different consumer groups and comparing gluten-free cookie formulations, as well as for methodological reference in inclusive sensory testing.