Taste test data

The results from a study comparing different preparation methods for taste test samples.

Format

A data frame with 16 observations on 2 (taste1) or 4 (tastetest) variables.

score

taste score from a group of 50 testers

scr

a factor with levels coarse fine

liq

a factor with levels hi lo

type

a factor with levels A B C D

Source

E. Street and M. G. Carroll, Preliminary evaluation of a food product, Statistics: A Guide to the Unknown (Judith M. Tanur et al., eds.), Holden-Day, 1972, pp. 220-238.

Details

The samples were prepared for tasting using either a coarse screen or a fine screen, and with either a high or low liquid content. A total taste score is recorded for each of 16 groups of 50 testers each. Each group had 25 men and 25 women, each of whom scored the samples on a scale from -3 (terrible) to 3 (excellent). The sum of these individual scores is the overall taste score for the group.

Examples

data(TasteTest)
#> Warning: data set ‘TasteTest’ not found
data(Taste1)
#> Warning: data set ‘Taste1’ not found
gf_jitter(score ~ scr, data = TasteTest, color = ~liq, width = 0.2, height =0) %>%
  gf_line(stat = "summary", group = ~liq)
#> No summary function supplied, defaulting to `mean_se()`

df_stats(score ~ scr | liq, data = TasteTest)
#>   response    scr liq min    Q1 median     Q3 max   mean       sd n missing
#> 1    score coarse  hi  21 23.25   31.5  44.25  60  36.00 17.83255 4       0
#> 2    score   fine  hi  64 64.75   75.5  88.00  94  77.25 15.08587 4       0
#> 3    score coarse  lo  16 30.25   37.0  48.50  77  41.75 25.55223 4       0
#> 4    score   fine  lo  84 93.75  100.5 110.25 129 103.50 18.91208 4       0