|
| Attribute | Definition | References |
|
| Color | Visual evaluation of the color intensity of the sample | Pantone 102 U = 1.0; Pantone Process Yellow C = 5.0; Pantone 13-0630 TN = 9.0 |
|
| Bitter | Taste associated with caffeine | 0,008% caffeine solution = 1,0
0,015% caffeine solution = 2,0 |
|
| Sour | The fundamental taste factor associated with some organic acid, especially citric acid | 0,043% citric acid solution = 2,0
0,064% citric acid solution = 3,0
0,120% citric acid solution = 5,0
0,168% citric acid solution = 7,0 |
|
| Sweet | The fundamental taste factor associated with a sucrose solution | 3% sucrose solution = 2,0
6% sucrose solution = 4,0 |
|
| Astringency | Causing contraction of mouth tissues | 0.03% alum solution = 1.5
0.05% alum solution = 2.5
0.1% alum solution = 5.0 |
|
| Aftertaste | Remaining desirable flavor after swallowing | 0 seconds = 0
Seconds = 5
<60 seconds = 10 |
|
| Floral | Flavor associated with flower, remembering some fragrances | Geraniol (1000 microgL−1) = 4.0 |
|
| Green | Fresh aromatics associated with green vegetables | trans-2-Hexen-1-ol 5,000 ppm = 4.0
Fresh sliced tomatoes = 10.0 |
|
| Citric | Volatile compounds associated with lemon or lime | Fresh-squeezed orange juice = 8
Fresh-squeezed orange juice diluted 1 : 1 = 4 |
|
