Table 1 Definition and reference samples for the descriptive attributes of chicken consommé

Total flavor

The total intensity of all of the flavors of the sample including basic tastes

Kitchen Basics chicken broth (6)

Total chicken/meaty flavor

The flavor intensity reminiscent of cooked chicken meat

Kitchen Basics chicken broth (5)

Chicken flavor

The flavor intensity reminiscent of cooked chicken

Kitchen Basics chicken broth (5)

Bones/marrow flavor

The character associated with chicken bones, particularly the marrow of chicken bones

NR

Roasted flavor

The total flavor intensity that is reminiscent of roasted chicken and/or vegetables

Swanson’s chicken broth (6)

Total vegetable flavor

The total flavor intensity of vegetables such as carrots, green vegetables, and herbs in the broth

Kitchen Basics chicken broth (5)

Richness

The degree to which the flavor characters of the sample are harmonized, balanced, and blend well together as opposed to being spiky or striking out

NR

Salty

One of the basic taste, common to sodium chloride

0.2% sodium chloride in water (2) 0.5% sodium chloride in water (5) 0.2% sodium chloride in water (2) 0.5% sodium chloride in water (5)

Umami

One of the basic taste, common to MSG. The taste and mouth-filling sensation of compounds such as glutamates that is savory, brothy, meaty, rich, full, and complex, common to many foods such as soy sauce, stocks, ripened cheese (especially parmesan), shellfish (crab, lobster, scallops, clams), mushrooms (especially porcini), ripe tomatoes, cashews, and asparagus

Kitchen Basics chicken broth (2) 0.5% MSG in Kitchen Basics chicken broth (3.5) Kitchen Basics chicken broth (2) 0.5% MSG in Kitchen Basics chicken broth (3.5)

Viscosity

The degree to which the samples are viscous in the mouth from thin to thick

Water (1) Heavy whipping cream (6)

Mouthfulness

The perception that the sample fills the whole mouth is blooming, or growing, a full-bodied sensation when the sample is held in the mouth

Kitchen Basics chicken broth (1.5) 0.5% MSG in Kitchen Basics chicken broth (3) Kitchen Basics chicken broth (1.5) 0.5% MSG in Kitchen Basics chicken broth (3)

Mouth coating

The degree to which there is a leftover residue, a slick, powdery, or fatty coating or film in the mouth that is difficult to clear

0.5% MSG in water (4) Half and Half (5) 0.5% MSG in water (4) Half and Half (5)

Tongue coating

The degree to which there is a leftover residue, a slick, powdery, or fatty coating or film on the tongue that is difficult to clear

0.5% MSG in water (3)

Total trigeminal

The intensity of the total sensation, including numbing, burning, tingling, or irritation, impaired on the soft tissues of the oral cavity, particularly the tongue

Wintergreen breathsaver (NS) 0.5% MSG in water (5) Wintergreen breathsaver (NS) 0.5% MSG in water (5)

Salivating

The degree to which the sample caused a perceived increase in salivation

NR

Swelling of cheeks and lips

The feeling of swelling of the soft tissue in the oral cavity, specifically the cheeks and lips, reminiscent of the perception of swelling produced by antithetic treatments at a dental office, but without a distinct numbing effect

0.5% MSG in water (4)

Total aftertaste

The total aftertaste intensity after 5 s of all flavor notes within the sample

NR