Table 3.
Summary of quantitative descriptive analysis (QDA) attributes with reference and/or description for all experiments (WPBs with lactose 1, WPBs with fat 2, cupcakes 3, scones 4 and scones with and without cream topping 5).
| Modality | Attribute | Reference and/or Description |
|---|---|---|
| Appearance | Moist appearance 3,4 | Slightly or moderately wet to touch |
| Dense appearance of sponge/dough 3,4 | Compact in structure | |
| Appearance of large holes in sponge 3,4 | Holes within crumb/dough structure (none to lots) | |
| Yellow colour of crumb/dough (inside) 3,4 | Intensity of yellow colour within crumb/dough (pale to dark) | |
| Aroma | Cooked milk 1 | Heated pasteurised semi-skimmed milk |
| Powdered milk (wet) 1 | Skimmed milk powder (10% w/v, skimmed milk powder in deionised water) | |
| Whey isolate 1 | Volactive Ultra-Whey 90 Instant (5% w/v, WPI powder in deionised water) | |
| Overall aroma intensity 3,4 | Intensity of aroma within cupcake/scone | |
| Sweet 3,4 | Sucrose (5.76 g/L) | |
| Lemon 3 | Lemon zest (grated) | |
| Buttery 3,4 | Cooked butter (melted unsalted butter) | |
| Eggy 3 | Intensity of eggy notes | |
| Floury 4 | Intensity of floury notes (self-raising flour) | |
| Savoury/Cheesey 4 | Toasted cheddar cheese | |
| Off-Flavours 3,4 | Curded buttermilk (cooked buttermilk) | |
| Flavour | Sour 1,2 | Citric acid (0.76 g/L) |
| Metallic 1,2,3,4 | Iron (II) sulphate heptahydrate (0.0036 g/L) | |
| Salty 1,2 | Sodium chloride (1.19 g/L) | |
| Sweet 1,2,3,4 | Sucrose (5.76 g/L) | |
| Cooked butter 1,2 | Melted unsalted butter | |
| Cooked milk 1,2 | Heated pasteurised semi-skimmed milk | |
| Powdered milk (wet) 1,2 | Skimmed milk powder (10% w/v, skimmed milk powder in deionised water) | |
| Whey isolate 1,2 | Volactive Ultra-Whey 90 Instant (5% w/v, WPI powder in deionised water) | |
| Overall flavour intensity 3,4 | Intensity of flavour within cake | |
| Lemony 3 | Lemon zest (grated) | |
| Buttery 3,4 | Cooked butter (melted unsalted butter) | |
| Floury 4 | Intensity of floury notes (self-raising flour) | |
| Savoury/Cheesey 4 | Toasted cheddar cheese | |
| Eggy 3 | Intensity of eggy note | |
| Liquorice 3 | Liquorice (liquorice twists) | |
| Off-flavours 3,4 | Curded buttermilk (cooked buttermilk) | |
| Mouthfeel | Body 1,2 | Fullness of sample (low to high) |
| Powdery 1,2 | Dry fine insoluble powder | |
| Mouthdrying 1.2,3,4,5 | Drying sensation in the mouth | |
| Firmness of bite 3,4,5 | Degree of force with first bite (soft to firm) | |
| Moist sponge/dough 3,4,5 | Slightly damp sponge/dough (dry to moist) | |
| Chewy 3,4,5 | Ease of ability to chew | |
| Greasy lips 3,4 | Degree of oiliness/greasiness on lips | |
| Crumbliness of sponge/dough 3,4,5 | Ease to break into small pieces | |
| Crumb size 3 | Size of crumb inside of cake | |
| Pasty (cohesive) 3,4,5 | Sticking to surfaces | |
| Rate of breakdown & clearance 3,4,5 | Clearing sample from mouth (slow to fast) | |
| Cooling sensation 3 | A stimulation resulting in feeling of coolness | |
| Aftertaste | Aftertaste strength 1,2 | The strength of the overall aftertaste |
| Mouthdrying 1,2,3,4 | Drying sensation in the mouth | |
| Metallic 1,2,3,4 | Iron (II) sulphate heptahydrate (0.0036 g/L) | |
| Sweet 1,3,4 | Sucrose (5.76 g/L) | |
| Lemon 3 | Lemon zest (grated) | |
| Buttery 3,4 | Cooked butter (melted unsalted butter) | |
| Savoury/Cheesey 4 | Toasted cheddar cheese | |
| Off-flavours 3,4 | Curded buttermilk (cooked buttermilk) | |
| Salty 3,4 | Sodium chloride (1.19 g/L) | |
| Salivating 3,4 | Increased saliva within mouth | |
| Liquorice 3 | Liquorice (liquorice twists) |
All anchors not to very unless otherwise stated.