Attribute

Definition

Reference

Rating Scale

Appearance

Porosity

The number of pores visible on the sample surface.

1 = The surface of an egg shell.

9 = A slice of bread

1 = Compact

9 = Porous

Colour

The intensity of the cream colour.

1 = Skim Milk

9 = Soya beans.

1 = White

9 = Cream

Consistency

Degree of visual uniformity of the sample/level of smoothness.

1 = Cookies

9 = Medium fat margarine

1 = Rough

9 = Smooth

Glossiness

The degree of shiny appearance on the surface of the ice cream.

1 = Egg

9 = Apple

1 = Dull

9 = Glossy

Texture

Sandiness

The immediate perception of crystal like particles in the sample.

1 = Mild

9 = Intense.

Creaminess

Combination of thickness and lubricative feeling in the mouth as ice cream melts.

1 = Mild

2 = Intense

Melt-ability

Time required for the sample to completely melt in the mouth.

1 = Ice crystal from frozen water.

9 = A piece of biscuit.

1 = Short time

9 = Lasts longer

Mouth coating

Residual perceived on the oral surface after sample is swallowed.

1 = Mild

9 = Intense

Taste

Sweetness

The degree of taste associated with presence of sugars.

1 = Mild

9 = Intense

Sourness

The extent of perception of the taste associated with fermentation

1 = Mild

9 = Intense

Astringency

The degree of sensation that causes puckering/shrinking of the tongue surface.

9 = Tamarind juice.

1 = Less perceivable

9 = Highly perceivable

Starchy

Taste associated with high starch foods.

9 = Porridge made from maize flour.

1 = Less perceivable

9 = Highly perceivable

After-taste

Sweet Aftertaste

How long the sweet taste lasts/lingers in the mouth after swallowing.

1 = Short time

9 = Lasts Longer

Sour Aftertaste

How long the sour taste lasts/lingers in the mouth after swallowing.

1 = Short time

9 = Lasts Longer

Aroma

Coconut

The extent to which the aroma associated with coconut is perceived.

1 = Mild

9 = Intense

Caramel

The extent to which the aroma associated with caramelization is perceived.

1 = Mild

9 = Intense

Fruity

The extent to which the aroma associated with soursop fruit is perceived.

1 = Mild

9 = Intense

Rancid

The extent to which the aroma associated with rancidity of fats is perceived.

1 = Mild

9 = Intense