Table 4.

Sensory attributes and corresponding definitions used in the descriptive analysis of cream cheese.

Category	Attributes	Definitions
Odor	Butter	Odor associated with softened butter
Appearance	Yellow	Degree of color yellowness in the surface of sample
	Glossy	Degree to which the surface of cream cheese is shiny
Texture	Smooth	Absence of any particles or lumps in the sample
	Firmness	Extent of resistance against the palate and tongue during mastication
	Meltdown rate	The amount of “work” required to break down the bolus
	Viscosity	Stickiness between tongue and upper palate
Mouthfeel	Astringent	The drying and puckering sensation evoked by strong black tea
	Coating	Extent to which the cheese coats the palate and tongue during mastication
Flavor	Creamy	Flavor associated with whipped cream
	Buttermilk	Flavor impression of cultured buttermilk
	Fatty	Flavor associated with butter
	Egg yolk	Flavor associated with cooked egg yolk
	Rancid	Flavor associated with oxidized, rancid cooking oil
	Fresh cheesy	Flavor associated with fresh, mild cheese without mold flavor, e.g., fresh mozzarella or ricotta
Basic taste	Salty	Basic taste elicited by sodium chloride
	Bitter	Basic taste of quinine
	Sour	Basic taste evoked by citric acid
	Sweet	Basic taste evoked by sucrose
	Umami	Basic taste elicited by monosodium glutamate
After-taste	Bitter	Taste sensation of quinine