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<h2>Sensory data from a french fries experiment.</h2>

<h3>Description</h3>


<p>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.
</p>


<h3>Format</h3>

<p>A data frame with 696 rows and 9 variables</p>


<h3>Details</h3>


<p>Variables:
</p>
 <ul>
<li><p> time in weeks from start of study.  </p>
</li>
<li>
<p>treatment (type of oil), </p>
</li>
<li><p> subject, </p>
</li>
<li><p> replicate,
</p>
</li>
<li><p> potato-y flavour, </p>
</li>
<li><p> buttery flavour, </p>
</li>
<li>
<p>grassy flavour, </p>
</li>
<li><p> rancid flavour, </p>
</li>
<li><p> painty
flavour </p>
</li></ul>



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