Sensory attribute and difference from control ratings of Jaffa cakes

The dataset contains assessor ratings on three samples of Jaffa cakes purchased from three UK commercial brands. A panel of untrained assessors (n=67) evaluated the samples using the overall difference testing method -difference from control (DFC) and the attribute intensity rating test. The orange flavour, sweetness, cocoa flavour, milky flavour and saltiness intensities of the samples were evaluated. RedJade sensory software was used for data collection between July and August 2023 in the Food Technology Laboratory of the 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.