1. Title of Dataset:Sucrose Concentration and Fermentation Temperature Impact Sensory Characteristics and Liking of Kombucha - Data





#
# Authors: Include contact information for at least the 
# Gil Cohen, Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA, gilcohen@umass.edu
# David A. Sela, Department of Nutrition, University of Massachusetts Amherst, Department of Microbiology and Physiological Systems, University of Massachusetts Medical School, USA, Worcester, MA 01655, USA, davidsela@umass.edu
# Alissa A. Nolden, Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA, anolden@umass.edu


  Corresponding Author Contact Information
        Name:Alissa A. Nolden
           Institution: University of Massachusetts Amherst
           Address:Chenoweth Laboratory, 100 Holdsworth Way, Amherst, MA 01003
           Email:anolden@umass.edu


  Author Contact Information (if applicable)
           Name: Gil Cohen
           Institution:University of Massachusetts Amherst
           Address:N/A
           Email:gilcohen@umass.edu



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DATA & FILE OVERVIEW
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Directory of Files
   A. Filename:        Raw Data Kombucha Project
      Short description:        

Here we have the raw data for pH, brix, titratable acidity, and sensory.
The pH, brix and titratable acidity measurements were taken in triplicate. The sensory data also includes responses to demographic questions and a study questionnaire asking about frequency of consumption of kombucha, fermented foods, etc.
        
Additional Notes on File Relationships, Context, or Content:        

	We looked to identify the sensory characteristics and liking of kombucha that has been made with 5%, 7.5% and 10% sucrose and fermented at 20 ¡C and 30 ¡C.


#
# File Naming Convention: 

For naming we have defined 6 blinding codes for the types of kombucha that were served in the sensory study:
130
5% Sucrose, 20 ¡C
295
5% Sucrose, 30 ¡C
418
7.5% Sucrose, 20 ¡
572
7.5% Sucrose, 30 ¡
661
10% Sucrose, 20 ¡C
737
10% Sucrose, 30 ¡C
In addition to above codes, RT = Room temperature (20 ¡C), 30 = 30 ¡C, Technical reps ABC are the measurements in triplicate, and participants that were removed are in the last column of the sheet named ÔSensory DataÕ








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DATA DESCRIPTION FOR: [Raw Data Kombucha Project]
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1. Number of variables:2 (Sucrose and Temperature)


2. Number of cases/rows: 6 (variations of kombucha)
	

3. Missing data codes:
130
5% Sucrose, 20 ¡C
295
5% Sucrose, 30 ¡C
418
7.5% Sucrose, 20 ¡
572
7.5% Sucrose, 30 ¡
661
10% Sucrose, 20 ¡C
737
10% Sucrose, 30 ¡C

        

4. Variable List

 
                               

    A. Name: Gender
       Description: Gender of respondent
			1 = Male
			2 = Female


    B. Name: Liking
       Description: Liking of Kombucha Sample on 9pt Hedonic Scale 
			1 = Dislike Extremely
			2 = Dislike Very Much
			3 = Dislike Moderately
			4 = Dislike Slightly
			5 = Neither Like nor Dislike
			6 = Like Slightly
			7 = Like Moderately
			8 = Like Very Much
			9 = Like Extremely
    C. Name: Sample Intensity
       Description: Rating of sample intensities such as sourness, sweetness, 
	astringency, etc
	Scale: 0-100


    D. Name: Ranking
       Description: Ranking of 6 kombucha samples
       1-6 1 being the most liked and 6 being the least liked

    
    E. Name:Consumption of Fermented Foods
	Description: Participants answer yes or no to general consumption of fermented foods
	1 = Yes
	2 = No

    F. Name: Race
	1 = American Indian or Alaska Native
	2 = Asian
	3 = Black or African American
	4 = Middle Eastern
	5 = Native Hawaiian or Other Pacific Islander
	6 = White
	7 = Prefer not to answer
	8 = Other

G. Name: Consumption of Kombucha
	1 = I do not consume fermented tea (kombucha_
	2 = Less than once per month
	3 = 1-3 times per month
	4 = 1-2 times per week
	5 = 3 or more times per week

H. Name: Why consume kombucha?
	1 = Taste
	2 = Probiotic/health benefits
	3 = Trendy
	4 = Readily available/I buy regularly
	5 = Other

I. Name: Sugar Content Imporance
1 = Yes
2 = No

J. Name: Concern with Sugar
	1 = Agree
	2 = Disagree

K. Name: Amount of sugar in kombucha
Description: Question asking consumers how much sugar they believe is added to kombucha?
	2 = 10 grams
	3 = 7 grams
	4 = 13 grams
	5 = 20 grams

L. Name: Liking of Kombucha
	1 = Agree
	2 = Disagree

M. Name: Carbonation Preference
	1 = Agree
	2 = Disagree




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METHODOLOGICAL INFORMATION
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#
# Software: 
#

1. Software-specific information:
<create a new entry for each qualifying software program>

Name: R Studio
Version: 2023.03.1







#
# Equipment: pH meter, and brix refractometer
#

2. Equipment-specific information:

Manufacturer: Oakton
Model: pH 6+
Calibration: pH buffers 4.0, 7.0, and 10.0

Manufacturer: Milwaukee Instruments
Model: MA871
Calibration: Distilled water




3. Date of data collection: 20230303 - 20230330