Taste, Fat and Texture Database for Dutch Foods

Monica Mars at Wageningen University & Research compiled a database of the most frequently consumed foods in the Netherlands. It contains taste intensity values for these foods relative to other available foods. The dataset is listed as Open Access (green) on the paperswithcode platform.

Use Cases

• Modeling taste perception profiles based on taste intensity values.
• Analyzing correlations between food popularity and sensory attributes like taste intensity.
• Developing nutritional or dietary recommendation systems based on common Dutch foods.

Strengths

• Compiled by a researcher at a recognized agricultural and food research institution (Wageningen University & Research).
• Focuses on a specific, well-defined geographic and cultural context (most frequently consumed foods in the Netherlands).

Limitations

• Column-level documentation is absent; field semantics must be inferred after download.
• Row count is unknown, which may limit suitability assessment.
• Last update date is unknown; freshness unverified.

Provenance

Source

Wageningen University & Research

Collection Method

Compiled from an unspecified source listing the most frequently consumed foods in the Netherlands.

Geography

Netherlands