Table 7.
Frequency of marking of the CATA terms for all four biscuit samples.
| Attribute | Marked as Present | Attribute | Marked as Present |
|---|---|---|---|
| Crumbly | 196 | Too dark | 67 |
| Friable | 182 | Too weak odour | 67 |
| Pleasant odour | 136 | Sunflower seedy odour | 65 |
| Long lasting taste | 133 | Granular | 64 |
| Just-about-right colour | 132 | Tasty | 61 |
| Brown colour | 124 | Too strong flavour | 59 |
| Sticky | 123 | Sunflower seedy flavour | 59 |
| Salty taste | 115 | Crispy | 36 |
| Dry | 104 | Earthy odour | 33 |
| Seedy flavour | 94 | Bitter odour | 27 |
| Cheesy odour | 92 | Too light | 26 |
| Grainy | 90 | Too weak flavour | 23 |
| Seedy odour | 86 | Piquant | 20 |
| Soft | 86 | Too strong odour | 18 |
| Fatty | 85 | Fishy flavour | 18 |
| Toasty odour | 77 | Sweet taste | 14 |
| Cheesy flavour | 76 | Fishy odour | 13 |
| Burnt flavour | 75 | Spicy flavour | 11 |
| Toasty flavour | 68 | Hard | 8 |
Attributes that differentiate the samples significantly are highlighted in bold (Cochran’s Q test).