Abstract

This data set contains the data related to a research study on flavored oils virtually paired with culinary preparations; in particular, data concerned an exploratory survey on preferences and willingness to try (WTT) and buy (WTB). This study evaluates consumer preferences for three olive oils flavored with by-products from the supply chains of tomato, orange, and hemp. Willingness to try and buy these oils was assessed using linear regression models that considered various consumer characteristics (e.g., age, level of food neophobia, attitude toward using by-products in food production). Additionally, a virtual food pairing exercise was conducted by asking respondents to match each oil with different culinary preparations, providing insights into pairing preferences and potential directions for real-world sensory analysis. This research work is developed within the project SENSOIL, a sub-project of OnFoods (“ON Foods - Research and innovation network on food and nutrition Sustainability, Safety and Security - Working ON Foods”), a project funded under the National Recovery and Resilience Plan (NRRP) - NextGenerationEU.