Table 4.

Overview of sensory profile modifications for each experiment.

Experiment	Panellists a	Attributes b	Consumption Instructions	Additional Comments
WPBs with lactose 1	10	18	○Panellists assessed aroma, then consumed a sip to evaluate flavour followed by two further sips for mouthfeel and aftertaste	○Panellists were provided with 10 mL of beverage in 25 mL plastic cups (opaque & black (BB Plastics, UK)) ○To prevent bias evaluation, modality appearance was not assessed in case of potential visual differences
WPBs with fat 2	11	14	○Panellists consumed a sip to evaluate taste/flavour followed by two further sips for mouthfeel and aftertaste	○Panellists were provided with 10 mL of beverage in 25 mL plastic cups ○To prevent bias evaluation, modality appearance was not assessed in case of potential visual differences ○All evaluation was carried out using nose clips; therefore, aroma was also not evaluated
Cupcakes 3	10	37	○Panellists were asked to break each cupcake in half and consume from the middle ○Panellists assessed appearance and aroma then consumed a bite to evaluate flavour followed by two further bites for mouthfeel and aftertaste	○Panellists were provided with a 35 g cupcake ○All modalities were evaluated
Scones 4	10	32	○Panellists were asked to break each scone in half and consume from the middle ○Panellists assessed appearance and aroma then consumed a bite to evaluate flavour followed by two further bites for mouthfeel and aftertaste	○Panellists were provided with a 30 g scone ○All modalities were evaluated
Scones with and without cream topping 5	8	7	○Panellists were asked to break each scone in half and consume from the middle	○Panellists were provided with a 30 g protein scone with and without cream topping (8 g; clotted cream) ○Only selected mouthfeel attributes were evaluated based on full sensory profiling results 4

Subscript numbers ^1–5 reflect experiment number. ^a refers to the differing number of panellists present in each experiment. ^b denotes the varying number of attributes identified within each experiment as fully defined in Table 3. In experiments ^(1–4) there was a 60 s delay before scoring aftertaste and warm filtered water (~40 °C) was used as the palate cleanser in all experiments.