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

From: Effect of a kokumi peptide, γ-glutamyl-valyl-glycine, on the sensory characteristics of chicken consommé

Sensory attributes Definitions Reference samples and intensity
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
  1. NR no reference, NS not scored.