Table 2.
Descriptive terms used for the sensory profiling of biscuits.
| Descriptor | Definition | Scale Anchors | |
|---|---|---|---|
| Min (0) | Max (9) | ||
| Odor | |||
| Caramel odor | Typical odor associated with caramel | Absent | Very intense |
| Leafy odor | Smell reminiscent of green leaves | Absent | Very intense |
| Visual-tactile characteristics | |||
| Color | Color of biscuit surface | Beige | Dark brown |
| Friability | The way the biscuit fractures, when broken by fingers | Very tough, it breaks with difficulty | Very friable and crumbly, it breaks easily |
| Taste | |||
| Sweetness | Basic taste produced by sucrose | Absent | Very intense |
| Bitterness | Basic taste produced by caffeine | Absent | Very intense |
| Texture attributes perceived during chewing | |||
| Dryness | Dryness perceived at the surface of biscuit | Moist | Very dry |
| Graininess | Graininess perceived at the end of chewing | Not grainy, giving finely sized crumbs | Very grainy, giving differently sized crumbs, medium and large |