Table 2.

Lexicon of the sensory descriptors.

Attribute	Definition	References	Previous Publications
After taste	Longevity of key attributes intensity after swallow the sample	5 s = 1.0; 30 s = 4.0; 60 s = 8.0	[17,22]
Bitter	The basic taste associated with a caffeine solution	0.008% caffeine solution = 1.0 0.15% citric acid solution = 2.0	[17,22,26]
Sour	The taste factor associated with some organic acid, specifically citric acid	0.043% citric acid solution = 2.0 0.064% citric acid solution = 3.0 0.120% citric acid solution = 5.0 0.168% citric acid solution = 7.0	[17,22]
Sweet	The basic taste associated with a sucrose solution	3% sucrose solution = 2.0 6% sucrose solution = 4.0 12% sucrose solution = 8.0	[17,22]
Aloe	Aromatic associated with aloe	Diluted aloe juice (1:1) = 5 Fresh aloe juice = 10	[26]
Apple	Aromatic compounds associated with processed apple juice and cooked apples	Hacendado mango–apple nectar = 5.5	[17]
Banana	Aromatic associated with bananas	Fresh peeled banana = 10	[26]
Beetroot	The damp, musty/earthy, slightly sweet aromatics commonly associated with canned/cooked beets	Diluted kroger canned beet juice (1:2) = 4.0	[24]
Carrot	The aromatics commonly associated with canned, cooked carrots	Del monte sliced canned carrots = 7.0	[26]
Citric	Volatile compounds associated with lemon or lime	Fresh-squeezed orange juice = 8 Fresh-squeezed orange juice diluted 1:1 = 4	[22]
Earthy	Musty, somewhat sweet, full aromatics commonly associated with decaying vegetative matter and damp black soil	Geosmin (4,000 ppm) = 9.0	[27]
Green-vinery	Green, fresh aromatics associated with green vegetables and newly cut vines and stems; related to cucumber	Trans-2-hexen-1-ol 5000 ppm = 4.0 Heinz tomato ketchup (vinegar) = 4.5 Freshly sliced tomatoes = 10.0	[24]
Mango	A sweet, fruity aromatic associated with mango	Fresh peeled mango = 10	[26]
Orange	The aromatics associated with oranges; including juice, pulp and peel	Fresh-squeezed orange juice = 9	[26]
Passion fruit	A sweet, fruity aromatic associated with passionfruit	Fresh passionfruit = 10	[26]
Peach	Aromatic compounds from ripe peach	Fresh peeled peach = 10	[26]
Pear	Sweet, slightly musty, floral, honey/caramel-like, fruity aromatic associated with ripe pears	Hacendado pear nectar = 6.5	[17]
Lumpiness	The perception of large particles that are not dissolved in the product	Yoplait Strawberry Yogurt = 4.0
Mouth coating	The amount of film left on the mouth surfaces	Whipped cream = 6 Pureed potato = 10
Pulpy	A soft moist residue	Del Monte slices peaches = 2
Tooth etch	A sensation of abrasion and drying of the surface of the teeth.	Welch’s grape juice diluted (1:1) = 6.0	[24,25]
Viscosity	The force required to move the product across the tongue	Distilled water = 1 Condensed milk diluted (1:1) = 5 Condensed milk =10