Corn-flour Nacho benchmarking dataset: Taste dimensions, sensory evaluation and profiling for comparative analysis against cricket-flour alternatives

Benchmark taste profile data is provided for traditional corn-flour-based nachos collected from Ecuadorian undergraduates, enabling direct comparison with insect-based alternatives [ https://doi.org/10.17605/OSF.IO/SDAW8 ]. Data were gathered on the taste dimensions sweet, sour, salty, bitter, umami and sensory properties smell, sound, touch, taste. A Check-All-That-Apply adjective list was used for descriptive profiling of the product sample. Concurrently collected demographic data, dietary exclusions, and psychological food consumption orientation scores provide additional benchmarking potential against visually and nutritionally comparable insect-based products. By offering sensory profiles for traditional corn-flour snacks, this dataset serves as a resource for comparative research, product development, and sensory analysis to enhance understanding of consumer sensory psychology related to alternative proteins.