Table A1.

Description of analyzed sensory attributes.

Attribute	Definition	Indications
Gel firmness	Resistance to deformation of the product.	Slowly take a spoon of the product and place it on the untouched sample surface. Note how long it keeps its shape.
Ropiness	Sticky, glutinous or soft nature of the product.	Dip the bottom of the spoon several times fast in the surface of the sample. A long string indicates high ropiness.
Astringency	Similar feeling to very unripe fruit.	If the sample dries out your mouth, it means high astringency.
Mouth coating	The extent to which the product coats the palate and teeth during mastication.	Distribute the product in your mouth and swallow it. If it leaves a coating in your mouth, it is high in mouth coating.
Mouth thickness	Sensation of sample consistency in mouth.	Evaluate the product’s resistance when swallowed with normal speed without tasting the sample.
Smoothness	The smoothness against the palate as it breaks up during mastication.	Perceive the smoothness of the sample by squeezing it between palate and tongue.
Acetic	Acidic smell of vinegar.	Hold your nose to perceive acidic flavor.
Cardboard	Aromatic associated with slightly oxidized fats, reminiscent of wet cardboard packaging.	Tasting of the sample.
Fatty/creamy Foamy	Feeling associated with heavy whipping cream. Foam appearance of the sample.	Compare the product with the given full fat cream (38%) sample. Visual evaluation of the sample.
Powdery/chalky	Powder sensation in mouth.	Visual evaluation of the sample.
Pudding-like	Similar structure to a pudding.	Visual evaluation of the sample.
Shininess	How shiny the surface of the product looks like.	Visual evaluation of the sample.