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 |