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 |