Table 2.

A glossary of attributes used for descriptive analysis of the experimental cookies

Attributes	Explanation/definition
Appearance
Visible chips	Amount of chips visible on the surface, from Few (Lab-made cookie with no chocolate chips) to Many (Chips Ahoy® Regular)
Colour intensity	Intensity of brown colour, from Light to Dark
Size	Diameter of cookie, from Small (2.5 cm) to Large (7.6 cm), a Ruler was provided.
Thickness	Height of cookie, from Thin to Thick
Uniformity of colour	Evenness of hue, from Uneven to Even
Surface cracks	Visible surface cracks on cookie, from None (Chips Ahoy® Chewy) to Many (Chips Ahoy® Regular)
Aroma
Chocolaty	Aroma of Nestlé® Toll House® semi-sweet mini chocolate morsel from None to Strong
Baked barley	Aroma associated with the mixture of 80% baked barley flour and 20% all-purpose flour (in oven at 177 °C for 10 min), from None to Strong
Flavour
Sweet	The sweet taste on the tongue, from Low (5% sucrose solution) to High (25% sucrose solution)
Chocolaty	The taste of Nestlé® Toll House® chocolate morsel on the tongue, from None to Strong
Baked barley	The taste of barley, from None to Strong (mixture of 80% baked barley flour and 20% all-purpose flour).
Texture
Dryness	The amount of saliva absorbed by sample, from Moist to Dry
Hardness	Force required to break a sample into two pieces in mouth, from Soft to Hard
Graininess	Amount of small particles in the mouth after chewing, from None to Very
Denseness	Compactness of cross session after first bite, from Airy to Dense
Crumbliness	At first bite, sample stay in big pieces (Not crumby), or sample breaks into crumbs (Very Crumbly)
Aftertaste
Sweet	Sweetness lingering in the mouth after swallowing, from None to Strong
Chocolaty	Chocolate flavour lingering in the mouth after swallowing; the aftertaste of Nestlé® Toll House® chocolate morsel, from None to Strong