Dataset: icecream_sensory.csv Source: J.X. Guinard, C. Zoumas-Morse, L. Mori, B. Uatoni, D. Panyam, and A. Kilara (1997). "Sugar and Fat Effects on Sensory Properties of Ice Cream," Journal of Food Science, Vol. 62, #5, pp. 1087-1094. Description: Descriptive and Instrumental Measurements and hedonic ratings, made on 9 ice cream fromulations at 3 levels of sugar and fat. Descriptors include Appearance, Flavor, and Texture/Mouthfeel Variable Names sampleID sugar Sugar Level 1=Low, 2=Medium, 3=High fat Fat Level 1=Low, 2=Medium, 3=High Appearance Variable color Color Rating Flavor Ratings milky Milky/Dairy buttery Buttery vanilla Vanilla eggy Custard/Eggy almond Almond sweetness Sweetness cool Coolness/Cooling Texture/Mouthfeel Ratings meltRate1 Melting Rate fatty Fatty creamy Creamy fluffy Fluffy/Aerated doughy Doughy/Pasty/Elastic crystals Ice Crystals mouthcoat Mouthcoating Afterffel Instrumental Measures hardness Hardness (g) tackiness Tackiness (g) meltRate2 Melt Rate (%/min) Hedonic Ratings DOLtexture Degree of Liking - Texture/Mouthfeel DOLflavor " " " - Flavor (Taste and Smell) DOLoverall " " " - Overall