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This paper describes data collected on a set of 222 binary mixtures, based on a set of 72 odorants chiefly found in food, rated by 30 selected and trained assessors for odor intensity and pleasantness. The data included odor intensity (IA and pleasantness (PA of the mixtures, the intensity (IA, I and the pleasantness (PA, P of the two components. Moreover, the intensity (IAmix, IBmix) of the two components' odor perceived within the mixture are included. The quality of the dataset was evaluated by checking subjects' performanc
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