Table 1.
Classification of the sensory descriptors by their geometric means.
| Descriptor | M (%) * | Class | Descriptor | M (%) * | Class |
|---|---|---|---|---|---|
| Appearance | Mouth | ||||
| Color Intensity | 30.4 | 4 | Spicy - Caustic | 24.2 | 4 |
| Brightness | 54.4 | 1 | Bitter | 19.8 | 5 |
| Transparency | 50.5 | 3 | Sweet | 67.9 | 1 |
| Clean | 24.3 | 5 | Soft | 8.9 | 8 |
| Tonality and Shade | 53.0 | 2 | Light | 1.6 | 11 |
| Aroma | Dense-greasy | 37.8 | 2 | ||
| Intensity | 28.5 | 2 | Astringent | 10.4 | 7 |
| Aromatic plants (chamomile, coriander, rosemary, mint…) | 62.9 | 1 | Spicy-ardent | 17.7 | 6 |
| Coffee | 26.3 | 3 | Alcoholic | 28.9 | 3 |
| Fresh fruit (citric, stone fruit) | 22.4 | 4 | Drying | 2.6 | 10 |
| Toasted-high-roast | 2.9 | 15 | Caustic | 4.7 | 9 |
| Floral | 11.8 | 8 | Aftertaste | ||
| Vegetable/herbaceous | 18.3 | 6 | Aromatic plants | 32.5 | 2 |
| Sulphur compounds | 3.6 | 14 | Persistence | 37.6 | 1 |
| Honey | 5.6 | 11 | Coffee | 24.1 | 3 |
| Alcoholic | 11.9 | 7 | Fresh fruit | 12.2 | 4 |
| Metal | 2.4 | 16 | Floral | 5.1 | 8 |
| Tobacco | 1.5 | 17 | Honey | 5.8 | 7 |
| Orujo (Grape marc distillate) | 11.0 | 9 | Toasted-high-roast | 4.8 | 9 |
| Spice (vanilla, cinnamon, | 23.6 | 5 | Orujo | 9.4 | 5 |
| Balsamic | 7.0 | 10 | Impurity (mold, dirt) | 4.8 | 9 |
| Dried fruit (nut, hazelnut) | 1.5 | 17 | Sulphur compounds | 2.4 | 12 |
| Cocoa/chocolate | 5.1 | 12 | Burnt | 1.4 | 13 |
| Persistence | 4.3 | 13 | Vegetal/herbaceous | 5.9 | 6 |
| Hydrocarbon | 1.1 | 18 | Cocoa/chocolate | 4.3 | 10 |
| Paper | 1.1 | 18 | Spice | 2.9 | 11 |
* M (%) mean of geometric means.