Table 2.
Sensory attributes of simple-flavor samples (orange juice and yogurt)
| Sample | CATA and rating attribute terms | ||
|---|---|---|---|
| Orange juice (25) | Flavor (21) | ||
| Citrus/non-orange | Overripe/near fermented | Fruity/non citrus | |
| Metallic | Peely | Floral | |
| Raw/fresh | Sweet | Sweet aromatics | |
| Sour | Sour aromatics | Bitter | |
| Bitter aromatics | Orange | Candy-like | |
| Artificial sweetener | Cooked | Cardboard*a | |
| Musty | Green* | Plastic | |
| Mouthfeel (4) | |||
| Tongue burn/numbing | Astringent | Toothetch* | |
| Pungent | |||
| Yogurt (29) | Flavor (23) | ||
| Processed | Grain-like | Oil-like | |
| Sharp/bite | Sweet | Animalic | |
| Astringent | Lemon | Buttery | |
| Oxidized | Sour | Lactic | |
| Bitter | Butyric* | Dairy fat | |
| Whey | Overall dairy | Cooked | |
| Cardboard | Salty | Acetaldehyde | |
| Moldy | Plastic | ||
| Texture (6) | |||
| Firmness | Smoothness | Thickness | |
| Degree of dissolving | Toothetch | Chalky mouthcoating | |
aTerms with asterisks (*) indicate “no significant difference” when evaluated using CATA when Cochran’s Q test was performed (p < 0.05)