Table 1.
A complete list of sensory attributes, attribute definitions, reference materials, and their anchor-values on the scale.
| Sensory Attributes | Attribute Definition | Reference | |
|---|---|---|---|
| Commercial 6-Month-Old Old Saare Cheese | Commercial 8-Month-old Gouda Cheese | ||
| Appearance | |||
| Color | Indicates overall color hue of the sample. The highest score on the scale implies deep orange hue of the sample; the lowest score – off-white hue of the sample | 8 | 15 |
| Hole size | Indicates the average size of holes. The attribute is assessed from the cross-section of a cheese wheel The highest score on the scale implies the presence of large holes in the cross-section; the lowest score—no holes are present in the cross-section of a cheese wheel | 0 | 5 |
| Hole shape | Indicates uniformity and roundness of holes. The attribute is assessed from the cross-section of a cheese wheel. The highest score on the scale implies that the holes (if present) are all round and even; the lowest score—the holes (if present) and misshapen and uneven | 0 | 15 |
| Hole distribution | Indicates the degree of evenness of hole distribution. The attribute is assessed throughout the cross-section of a cheese wheel. The highest score on the scale implies that there is an even distribution of the holes (if present); the lowest score – uneven distribution of the holes (if present) | 0 | 15 |
| Hole merging | Indicates the degree of hole merging (webbing). The attribute is assessed throughout the cross-section of a cheese wheel. The highest score on the scale implies that there is a sever merging of holes; the lowest score—the absence of visible merging | 0 | 0 |
| Odor * | |||
| Intensity | Indicates the strength of the overall perceived odor | 8 | 12 |
| Milk | Indicates overall strength of odor characteristic to milk-based products | 8 | 5 |
| Sour | Indicates overall strength of all sour odors | 6 | 3 |
| Sweet | Indicates overall strength of all sweet odors | 5 | 10 |
| Buttery | Indicates the strength of odor sensation characteristic to butter | 5 | 2 |
| Animalic | Indicates the strength of odor sensation characteristic to musky civet and castoreum 1 | 1 | 0 |
| Sulfur | Indicates the strength of odor sensation characteristic to rotten eggs 1 | 0 | 0 |
| Animal feed | Indicates the strength of odor sensation characteristic to cattle feed yards 1 | 0 | 0 |
| Rancid | Indicates the strength of odor sensation characteristic to products of oxidation 1 | 0 | 0 |
| Yeasty | Indicates the strength of odor sensation characteristic to active yeast 1 | 0 | 0 |
| Metallic | Indicates the strength of odor sensation characteristic to metal or steel 1 | 0 | 0 |
| Flavor * | |||
| Intensity | Indicates the overall strength of perceived flavor (basic taste + retronasal olfaction) | 10 | 13 |
| Sweet | Indicates the strength of overall sweet sensation (basic taste + retronasal olfaction) | 12 | 8 |
| Caramel | Indicates the strength of retronasal olfaction sensation characteristic to caramel, which is formed as a result of cheese maturation | 0 | 5 |
| Sour | Indicates the strength of overall sour sensation (basic taste + retronasal olfaction) characteristic to acids formed as a result of fermentation | 4 | 6 |
| Bitter | Indicates the strength of bitter taste characteristic to small peptides in cheese (basic taste) | 2 | 3 |
| Salty | Indicates the strength of salty taste characteristic to table salt (basic taste) | 5 | 8 |
| Umami | Indicates the strength of savory taste characteristic to monosodium glutamate (basic taste) | 8 | 6 |
| Milk | Indicates the strength of retronasal olfaction characteristic to milk-based products | 8 | 4 |
| Animalic | Indicates the strength of retronasal olfaction sensation characteristic to musky civet and castoreum 2 | 2 | 0 |
| Sulfur | Indicates the strength of retronasal olfaction sensation characteristic to rotten eggs 2 | 0 | 0 |
| Animal feed | Indicates the strength of retronasal olfaction sensation characteristic to cattle feed yards 2 | 0 | 0 |
| Rancid | Indicates the strength of retronasal olfaction sensation characteristic to products of oxidation 2 | 0 | 0 |
| Yeasty | Indicates the strength of retronasal olfaction sensation characteristic to active yeast 2 | 0 | 0 |
| Metallic | Indicates the strength of sensation in the mouth characteristic to metal or steel 2 | 0 | 0 |
| Texture | |||
| Crumbliness | Indicates the number of particles released when breaking the sample in half. The highest score on the scale implies that no particles were released when breaking the sample in half (the sample does not crumble); the lowest score implies a significant release of particles (the sample crumbles) | 3 | 1 |
| Hardness | Indicates the force required to bite through the sample. The highest score on the scale implies that a lot of force is required to make an initial bite through the sample (the samples is hard); the lowest—barely any force is required to bite through the sample (the samples is soft) | 5 | 10 |
| Rubbery | Indicates the rubbery texture characteristic to squeaky cheeses. The highest score on the scale implies that the sample texture is the least similar to that of squeaky cheeses (the samples is not rubbery); the lowest score on the scale implies that the sample texture is similar to that of squeaky cheeses (the samples is rubbery) | 3 | 7 |
| Adhesiveness | Indicates the amount of sample particles that remain on the teeth after chewing the sample for 5 times. For the adhesiveness assessment, a bite of approx. 1 cm × 1 cm piece should be taken. The highest score on the scale implies that the sample leaves behind a significant residue on the teeth after chewing and swallowing (the samples is adhesive); the lowest—no residue is left behind on the teeth after chewing and swallowing (the sample is not adhesive) | 2 | 8 |
* The highest score on the scale implies very intense sensation; the lowest score – no sensation.1 Possible off-odor; 2 possible off-flavor.