| Descriptor | Abbreviation | Definition | References |
| Appearence | |||
| Crumb yellow color | Color1 | Refer to yellow color (under white light) | Weak: Ruffles ® potato Strong: brown sweet Fugini® |
| Crust yellow color | Color2 | Refer to caramel color (under White light) | Weak: brown sweet Fugini® Strong: apricot jam Queensberry® |
| Dry appearence | App1 | Refer to dry appearence after baked cake | Weak: wheat cake with milk (80 ml) Strong: corn cake Casa Suíça® |
| Porosity | App2 | Refer to size bubbles formed after baked cake | Weak: Bush Scott brite® Strong: bath bush |
| Aroma | |||
| Sweet aroma | Aro1 | Refer to sucrose | Weak: milk Itambé® Strong: condensed milk Elegê® |
| Carrot aroma | Aro2 | Refer to carrot aroma after baked cake | Weak: 30 g carrot with 120 ml water Strong: 100 g carrot with 80 ml water |
| Corn flour aroma | Aro3 | Refer to corn aroma after baked cake | Weak: água Strong: 250 g Angu Milharina® with 800 ml water heated for 6 minutes |
| Flavor | |||
| Sweetness | Fla1 | Refer to sucrose in aqueous solution | Weak: Sucrose solution 5% União® Strong: Sucrose solution 15% União® |
| Corn flour flavor | Fla2 | Refer to cornmeal flavor after baked cake | Weak: water Strong: 250 g Angu Milharina® with 800 ml water heated for 6 minutes |
| Carrot flavor | Fla3 | Refer to carrot flavor after baked cake | Weak: carrot juice suco de cenoura Strong: concentrated carrot juice (120 g carrot with 1 L water) |
| Texture | |||
| Moisture | Tex1 | Water sensation in baked cake | Weak: bread Panco® Strong: brown sweet Fuggini® |
| Fracturability | Tex2 | Refer to get a cake slice with the fingers | Weak: bread Premium Panco® Strong: Champagne cookie Bauducco® |
| Sandiness | Tex3 | Amount of realizable particles while chewing | Weak: water Strong: corn cake Casa Suíça® |
| Adhesiviness | Tex4 | Strength to overcome the tension between food and the palate | Weak: Champagne cookie Bauducco® Strong: gnocchi Mezzani® |
| Smoothness | Tex5 | Minimum force needed to compress the sample between the teeth | Weak: bread Panco® Strong: bread with egg sponge Panco® |
| Elasticity | Tex6 | Cake’s characteristic to return to its original position after compression | Weak: bread Panco® Strong: bath bush Esponjex® |