Description

This data was collected from a sensory experiment conducted at Iowa State University in 2004. The investigators were interested in the effect of using three different fryer oils had on the taste of the fries.

Variables:

• time in weeks from start of study.

• treatment (type of oil),

• subject,

• replicate,

• potato-y flavour,

• buttery flavour,

• grassy flavour,

• rancid flavour,

• painty flavour

Usage

Format

A data frame with 696 rows and 9 variables