|
| Term | Definition | Reference |
|
| Ashy [10] | Dry, dusty, smoky aromatics associated with the residual of burnt products | Ashes from burnt wood (from fireplace or outdoor fire pit) |
| Beefy/brothy [17] | Aromatics associated with beef stock or bouillon cubes | Bouillon cubes rehydrated in water, and then, 20 mL was placed in a 58 mL lidded soufflé cup |
| Brown fruity/prune [14] | A sweet, floral aromatic associated with prunes | Mariani brand prunes |
| Brown spice clove [10] | Aromatics associated with nutmeg, clove, and cinnamon | Nutmeg, clove, and cinnamon |
| Caramel/sweet aromatic [10] | Sweet aromatics associated with vanilla, vanillin, burnt sugar, caramel, and molasses | Vanilla extract, vanillin, burnt sugar, caramel, and molasses |
| Chemical [10] | The aromatics associated with plastic and burnt plastics | Clear PET bottle |
| Fruity ester [16] | A sweet, floral aromatic blend of a variety of ripe fruits | Juicy juice Nestle all natural 100% kiwi strawberry ethyl hexanoate |
| Fruity fermented/beer/malty [10] | A sour, sweet fermented aromatic associated with fermented fruit, beer, fruits, and malt | 225 mL amber sniff jar with 10 ppm of 2-ethyl-3-methylbutanal, grape nuts soaked in water and beer |
| Fruity/grape | A sweet aromatic associated with grape juice | Welch’s grape juice |
| Maple | Aromatic associated with maple syrup | Maple syrup |
| Methional/potato [17] | Aromatics associated with vegetable soup stock, bouillon cubes, or canned potatoes (methional) | Bouillon cubes rehydrated in water, and then, 20 mL was placed in a 58 mL lidded soufflé cup or a 225 mL amber sniff jar with 10 ppm of methional or potato flakes |
| Mushroom | The earthy aromatic associated with fresh mushrooms | 1-octen-3-one shiitake mushroom |
| Nutty/sesame [10] | The nonspecific nutlike flavors that are characteristic of several different nuts, e.g., peanuts, hazelnuts, pecans, and almonds | Shamrock mixed crushed nuts or sesame seeds |
| Olive | Aromatic associated with green olives | Green olives |
| Phenolic [18] | Aromatic associated with phenol | 225 mL amber sniff jar with 10 ppm of phenol or Band-Aids |
| Pyrazine green/raw10 | Aromatic associated with pyrazine or raw peanuts | 225 mL amber sniff jar with 10 ppm of pyrazine |
| Smoky [10] | A sweet, pungent, dry, and woody aroma/aromatic associated with smoke | Liquid smoke with hickory barbecue flavor (Tone’s brand) |
| Sour aromatic/vinegar [10] | Sour aromatic associated with acetic acid | 225 mL amber sniff jar with 10 ppm of acetic acid |
| Surimi (sweet aroma) | Sweet aromatic associated with imitation crab | Imitation crab (Fisherman’s market) |
| Astringent mouthfeel [15] | Chemical feeling factor on the tongue or oral cavity described as puckering or dry | Alum (1% in water) |
| Mouth burn [15] | Trigeminal pain response to the activation of neural receptors on the tongue and soft palate | Soda water or ethanol |
| Sweet taste [15] | Fundamental taste sensation elicited by sugars | Sucrose (5% in water) |
| Sour taste [15] | Fundamental taste sensation elicited by citric acid | Citric acid (0.05% in water) |
| Salty taste [15] | Fundamental taste sensation elicited by salts | Sodium chloride (5% in water) |
| Bitter taste [15] | Fundamental taste sensation elicited by caffeine and quinine | Caffeine (0.05% in water) |
| Umami taste [15] | Fundamental taste sensation elicited by certain peptides and nucleotides | MSG (1% in water) |
|
