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.
french_friesA data frame with 696 rows and 9 variables
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