Table 3.

Sensory attributes

Attribute	Definition
Chewing resistance	Feeling in oral cavity during chewing
	0 = water; low intensity, fluid gel; high intensity, solid pâtés
Grainy	Particles in oral cavity
(meat products and jellied foods)	0, water; low intensity, small particles; high intensity, large particles
Particles	Particles in oral cavity
	0, water; low intensity, small pieces; high intensity, large pieces
Porous	Fluffy, containing air
	0, water; low intensity, fluid; high intensity, mousse
Wobbling	0, water; low intensity, fluid; high intensity, gel
Melting	The food becomes thin in the mouth, like gel and sorbet.
	0, water; low intensity, fluid; high intensity, sorbet
Rough	The opposite to smooth
	Low intensity, smooth; high intensity, sandpaper
Creamy	Creamy feeling in the oral cavity
Firmness	The opposite to liquid
	0, water; low intensity, runny; high intensity, firm
Ease of swallow	Degree to which the sample can be swallowed easily
Homogeneous	Smooth, like a mixed soup
	Low intensity, particles in the product; high intensity, gel
Particles	Amount of particles left in oral cavity after swallowing
	Low intensity, water; high intensity, meat product (pâté/timbale)