Datafile Name: Taste Test Scores
Story Names: Taste Test Scores
Reference: E. Street and M.G. Carroll, "Preliminary Evaluation of a Food Product," in
Statistics: A Guide to the Unknown (Judith M. Tanur, Ed.) Holden-Day, San
Francisco, 1972, 220-238
Description: In testing food products for palatability, General Foods employed a 7-point scale
from -3 (terrible to +3 (excellent) with 0 representing "average". Their standard
method for testing palatability was to conduct a taste test with 50 persons - 25 men
and 25 women. The experiment reported here involved the effects on palatability of
a course versus fine screen and of a low versus high concentration of a liquid compo-
nent. Four groups of 50 consumers each were recruited from local churches and
club groups. Persons were assigned randomly to the four treatment groups as they
were recruited. The experiment was replicated four times, so that there were 16
groups of 50 consumers each in the entire experiment
Number of cases: 16
Variable Names:
- SCORE: Total palatability score for 50 consumers
- LIQ: Liquid level; 0 (low), 1 (high)
- SCR: Screen type; 0 (course), 1 (fine)
The Data:
SCORE SCR LIQ
35 0 0
39 0 0
77 0 0
16 0 0
104 1 0
129 1 0
97 1 0
84 1 0
24 0 1
21 0 1
39 0 1
60 0 1
65 1 1
94 1 1
86 1 1
64 1 1