Table 3.

Sensory attributes and definitions developed and used in the sensory descriptive study of control and LOX‐free soymilk and tofu

Attribute	Definition
Aroma intensity	The overall intensity of the samples aroma from subtle to intense
Fresh pea aroma	A fresh pea, cucumber, melon‐like or lettuce aroma
Grassy rancid aroma	A grassy rancid aroma, sappy, sour, raw and painty, like rancid oil
Floury aroma	A floury, starchy, potato‐like aroma, reminiscent of clay and earth
Flavor intensity	The overall flavor intensity of the sample when in the mouth
Sweetness	The perceived sweetness of samples experienced in the mouth
Bitterness	The perceived bitterness of samples experienced in the mouth