Table 3.

Sensory descriptors and their definitions for the skim milk.

Descriptor	Definition
Aroma
Milk aroma	The inherent frankincense of milk, the aroma is gentle, scented, natural, and without a peculiar smell
Cooked/sulfurous	Aromatics associated with cooked milk products
Caramelized	Aromatics associated with caramelized milk products
Fishy	Aromatics associated with fresh fish with skin or canned tuna juice
Flavor/Taste
Milk flavor	Normal milk taste delicious and slightly sweet, with a unique flavor of pure milk, no other abnormal taste
Sweet taste	Fundamental taste sensation elicited by sugars
Umami	Tastes associated with aginomoto
Sour	Taste of lactic acid
Salty	Fundamental taste sensation elicited by salts
Astringent	Chemical feeling factor producing a dry sensation
Mouthfeel
Residual mouthfeel	Degree of product left in the mouth after expectoration
Overall liking	Degree of preference for the sample