INTAQT. WP3. T3.3. Data about consumers’ sensory evaluation of Parmigiano Reggiano PDO cheese with milk from cows reared indoors and fed different forage sources. UNIBO

The dataset contains raw data collected in the framework of Horizon 2020 INTAQT project about the sensory evaluation of Parmigiano Reggiano PDO cheese produced with milk from cows reared indoors and fed different forage sources, i.e. dry hay and fresh forage. Two cheese samples were tested by 119 Italian consumers that then answered to a sensory evaluation questionnaire. The analysis protocol included Check-All-That-Apply (CATA) method to assess the sensory profile, Just-About-Right scale to evaluate the adequacy of attributes, and questions on liking (9-point hedonic scale). In particular, results from each consumer are collected in the file and this raw data have been used to elaborate results of the study. In particular, the file contains results related to the sensory evaluation of the two samples, as well as responses to questions related to socio-demographic and consumption habits of each consumer.

本数据集收录了欧盟地平线2020（Horizon 2020）INTAQT项目框架下采集的原始试验数据，相关研究针对以舍饲奶牛所产牛乳制作的帕马森雷吉亚诺原产地保护（PDO）奶酪开展感官评价，试验奶牛饲喂的饲草来源分为两类，即干干草与新鲜饲草。119名意大利消费者对两组奶酪样品进行感官评定，并完成了感官评价问卷。本次分析方案包含以下内容：采用逐项勾选法（Check-All-That-Apply，CATA）评估奶酪感官特征，使用适宜度量表（Just-About-Right scale）评价感官属性的适配程度，同时设置喜好度相关问题（采用9点喜好量表）。具体而言，该文件收录了每位消费者的评定结果，本研究的最终分析结论即基于这些原始数据生成。此外，该文件同时涵盖两组奶酪样品的感官评价结果，以及每位消费者针对社会人口统计学特征与日常消费习惯相关问题的作答内容。