Table 2. The definitions of the sensory profiles

Profile Definition The additional meanings we used Reference
Flavor Salty Taste elicited by salts Taste when you eat salt Maughan et al., 2012, p. 117
Sour Taste elicited by acids Taste when you eat vinegar Maughan et al., 2012, p. 117
Sweet Taste elicited by sugar Taste when you eat sugar Maughan et al., 2012, p. 117
Umami Fundamental taste sensation of which MSG is typical Taste that attracts appetite Hwang and Hong, 2013, p. 116
Nutty Aromatics associated with nuts such as peanut or walnut Taste from roasted sesame oil Hwang and Hong, 2013, p. 116
Odor Milky Odor of whipping milk Odor from milk or powdered milk Kaaki et al., 2012, p. 523
Cheesy Odor of yellow ripened cheese, resemblance to the odor of Parmesan cheese powder A luxurious odor of fermentation Jinjarak et al., 2006, p. 2431
Rancid Odor associated with oxidized oils/old butter Unpleasant odors of fermentation Jinjarak et al., 2006, p. 2431
Fishy The aromatics or volatiles which are derived from fish products perceived by smell A nauseous smell from raw beans or fish Ritthiruangdej and Suwonsichon, 2006, p. 183
Texture Gummy Denseness that persists throughout mastication or the energy require to disintegrate a semisolid food to a state ready for swallowing The power required to crush semi-solid foods enough to swallow Cardello et al., 1982, p. 1191
Moist Degree of fluids present in the sample mass during the first 3–5 chews The amount of moisture detected on the sample surface Lyon, 1980, p. 1342
Mouth-coating Degree to which the mouth remains coated after expectoration The degree of fat or oil coated on the mouth after chewing the sample Jinjarak et al., 2006, p. 2431