Table 3.

Sensory attributes, their definitions and scale edges used in the QDA of experimental cookies.

	Attributes	Definition	Scale Edges
Color	brown color	color intensity (color pattern RAL 050 50 30-scale value 5)	light–dark
Aroma	herbal	aroma note characteristic for herbs like: sage, mint, rosemary, oregano and thyme	non-intensive–very intensive
	cookie	aroma typical for commercial muesli cookies	non-intensive–very intensive
	sweet	aroma note typical for sweet additives (e.g., vanilla sugar dissolved in water)	non-intensive–very intensive
	oil	characteristic aroma of commercially- available oil e.g., sunflower oil	non-intensive–very intensive
Taste	sweet	taste characteristic for saccharose solution	non-intensive–very intensive
	cookie	taste typical for commercial muesli cookies	non-intensive–very intensive
	herbal	taste associated with added herbs e.g., sage, mint, rosemary, oregano, and thyme	non-intensive–very intensive
	aftertaste: bitter	impression of bitterness that persists after swallowing the sample	non-intensive–very intensive
Texture (in mouth)	hardness	the force required to bite a sample placed between the front teeth	low–high
	crispness	the force required to crush the specimen within five bites with the molars	low–high
	chewiness	chewing the sample multiple times in order to prepare it for ingestion	low–high
	adhesiveness	degree of adhesion felt after 10 chews	low–high
overall acceptance		overall quality contain all attributes and their harmonization	low–high