ABSTRACT
This chapter describes how a set of sensory data was collected for analysis. In discriminant analysis, samples that are rated in a sensory evaluation session are classified in terms of whether subsets of samples have enough in common to be included in the same group. Orange-flavored teas were selected for evaluation. These products were selected because an investigation of the types of orange teas on the market indicated that a relatively small number of teas, five, could provide a very representative sampling of widely available brands of orange tea. The individuals who rate the samples are variously referred to as respondents, subjects, raters, panelists with the preferred term seemingly related to the background of the experimenter. Those with a food science background often use the term "panelist", while those with a sensory psychology background tend to use the term "subjects" which is customary in that field.
