Replication Data for: Sensory characterization during repeated ingestion of small-molecular-weight phenolic acids

The objective of this study was to investigate the sensory perception of ferulic acid and vanillic acid, two phenolic acids common in cereal grains, using a trained panel and TI methods to gain an understanding of the complex mixture of tastes and oral sensations elicited by these simple phenolic compounds while in the mouth and after expectoration.