López-López A, Sánchez-Gómez A H, Montaño A, Cortés-Delgado A, Garrido-Fernández A
Departamento de Biotecnología de los Alimentos, Instituto de la Grasa (CSIC), Campus Universitario Pablo de Olavide, Edificio 46, Ctra. Utrera km 1, 41013 Sevilla, Spain.
Data Brief. 2018 Aug 30;20:1471-1488. doi: 10.1016/j.dib.2018.08.075. eCollection 2018 Oct.
This article contains processed data related to the research published in "Sensory profile of green Spanish-style table olives according to cultivar and origin" [1]. It provides information on the physicochemical characteristics of the analysed samples and the results of the multivariate analysis used in the above-commented paper. Particularly, it includes: i) the values of pH, titratable acidity, combined acidity, and NaCl for batches according to samples, ii) the scores given to each descriptor by the panelists according to samples, iii) the histogram of the overall scores for descriptor, iv) the boxplot of descriptors over samples, v) the effect of samples and contribution of panelists to the interaction sample∙panelist, vi) correlation between the panelists and the whole panel, vii) panelist performance, viii) panel repeatability, ix) sensory profile of samples (spider graph), x) adjusted means for descriptor according to samples, xi) prevalence of descriptors on samples, xii) product effect as assessed by p-value.
本文包含与发表在《根据品种和产地划分的西班牙绿橄榄感官特征》[1]中的研究相关的处理后数据。它提供了有关分析样品的理化特性以及上述论文中使用的多变量分析结果的信息。具体包括：i）按样品划分的批次的pH值、可滴定酸度、总酸度和NaCl值；ii）评估员根据样品对每个描述符给出的分数；iii）描述符总体分数的直方图；iv）描述符在样品上的箱线图；v）样品的影响以及评估员对样品∙评估员相互作用的贡献；vi）评估员与整个评估小组之间的相关性；vii）评估员表现；viii）评估小组的重复性；ix）样品的感官特征（蜘蛛图）；x）按样品划分的描述符调整均值；xi）描述符在样品上的普遍性；xii）通过p值评估的产品效应。
