WCR Sensory Lexicon Edition 1 2016

7/24/2019 WCR Sensory Lexicon Edition 1 2016

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SENSORY

LEXICONUnabridged Definition and References

FIRSTEDT.

2016


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Copyright 2016 World Coffee Research. All rights reserved.

First Edition, 2016

ISBN 978-0-9971542-0-7

World Coffee Research5728 John Kimbrough Blvd., Suite 201

College Station, TX 77843-2477www.worldcoffeeresearch.org


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World Coffee Research would like to thank the contributors who made this work possible.

The World Coffee Research Sensory Lexicon was developed by the lab o Edgar Chambers IV, Ph.D. at the

Sensory Analysis Center at Kansas State University, and validated by the lab o Rhonda Miller at Texas A&MUniversity. Paul Songer, technical director o the Cup o Excellence program, coordinated the preparation

o coffee samples and workshops to solicit eedback rom a group o coffee industry advisors. TimOConnor and Paciic Espresso/La Marzocco made in-kind donations o coffee brewing equipment.

Members o the Sensory Lexicon Advisory Group include:

Lindsey Bolger, Keurig Green Mountain Coffee Bruce Bria, Royal Cup Coffee and Tea

Gail Vance Civille, Sensory Spectrum Brent Ginn, The J.M. Smucker Company

Peter Giuliano, Specialty Coffee Association o America

Chris Hallien, Kraf Foods

Timothy Hill, Counter Culture Coffee

Ali Johnston, Keurig Green Mountain Coffee Chris Kerth, Texas A&M University

Doug Langworthy, Starbucks Rhonda Miller, Texas A&M University

Thompsen Owen, Sweet Marias

Mark Romano, Illycaff

Trish Rothgeb, Wrecking Ball Roasters & Coffee Quality Institute

Emma Sage, Specialty Coffee Association o America

Christy Thorns,Allegro Coffee

ACKNOWLEDGEMENTS


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TABLE OF CONTENTS

Taste Basics...............................................13Sweet

Sour

Bitter

Salty

Fruity ...........................................................14Fruity

Berry

StrawberryRaspberry

Blueberry

Blackberry

Dried Fruit

Raisin

Prune

Other Fruit

Apple

Pear

Peach

Grape

Cherry

Pomegranate

Coconut

Pineapple

Citrus ruit

Lemon

Graperuit

Orange

Lime

Sour/Acid....................................................20Sour

Sour Aromatics

Acetic acid

Butyric acid

Isovaleric acid

Citric acid

Malic acid

Alcohol/Fermented.................................22Alcohol

Whiskey

Winey

Fermented

Overripe/Near ermented

Green/Vegetative.....................................24Olive Oil

RawUnderripe

Peapod

Green

Fresh

Dark Green

Vegetative

Hay-like

Herb-like

Beany

Stale/Papery.............................................27Stale

Papery

Cardboard

Earthy..........................................................28Musty/earthy

Musty/dusty

Moldy/damp

PhenolicAnimalic

Meaty/brothy

Woody

Chemical..................................................... 30Bitter

Salty

Medicinal


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Rubber

Petroleum

Skunky

Roasted.......................................................32Tobacco

Pipe tobaccoAcrid

Ashy

Burnt

Smoky

Roasted

Brown, roast

Cereal...........................................................35Grain

Malt

Spices...........................................................36Pungent

Pepper

Anise

Nutmeg

Brown spice

Cinnamon

Clove

Nutty............................................................38Nutty

Almond

Hazelnut

Peanuts

Cocoa ...........................................................40Chocolate

CocoaDark Chocolate

Sweet...........................................................41Sweet

Molasses

Maple Syrup

Brown sugar

Caramelized

Honey

Vanilla

Vanillin

Sweet Aromatics

Overall sweet

Floral............................................................44Floral

Rose

Jasmine

Chamomile

Black tea

Amplitude ..................................................46Overall impact

Blended

LongevityBody/Fullness

Mouthfeel...................................................49Mouth Drying

Thickness

Metallic

Oily


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Coffee is one o the most chemically complex things we consume, with subtleties o aroma, texture, and

lavor rivaled by almost no other ood, and it can seem as i its lavors are ininite. But they are not.

Coffee, like anything else we eat or drink, tastes, smells, and eels the way it does because locked insidethe coffee bean is a complex molecular and genetic code that determines what we experience. Every

lavor, every aroma, every texture originates in a set o chemicals, which in turn are determined by theseeds genes, by how and where the coffee was grown, and by everything it has experienced since leavingthe tree (processing, drying, milling, storage, transport, roasting, brewing and so on).

The goal o the World Coffee Research Sensory Lexicon is to use or the irst time the tools and

technologies o sensory science to understand and name coffees primary sensory qualities, and to createa replicable way o measuring those qualities.

Just like a dictionary relects broad, expert agreement about the words that make up a given language,the lexicon contains the tastes, aromas, and textures that exist in coffee as determined by sensory experts

and coffee industry leaders.

Why We Need the World Coffee Research Sensory Lexicon

Creating the World Coffee Research Sensory Lexicona universal language o coffees sensory qualities,and a tool or measuring themis the necessary irst step to understanding what causes coffee to taste,

smell, and eel the way it does. What are the genes that make a coffee more or less bitter? What are theenvironmental actors that give a coffee an orange acidity instead o a lime one? Does anything happen

to the lavor o a coffee when you use one kind o ertilizer in place o another? Or rain water instead oirrigation? What i you stop the ermentation process at a certain Ph level instead o afer a certain amounto time? Or use a particular yeast strain? We know that storing green coffee in one kind o bag versus

another can decrease woodiness, but by how much? The list o questions you can poseand begin toanswerwhen you have a tool to quantiy coffees tastes and lavors is almost endless.

The lexicon was created by World Coffee Research to enable coffee scientists to conduct research that

will make coffee betterstarting with the seed itsel. For example, in order to breed new varieties o coffeethat are not only productive, disease resistant, and climate resilient, but also taste amazing, we need tounderstand which molecules in a coffee are connected to which lavors, and then understand how those

molecules are produced. To do that, you have to have a reliable and repeatable way to measure the

lavors and their relative magnitude.Despite the act that we have many good tools or evaluating coffee, such as rigorous cupping protocols,

none o them is suitable or scientiic inquiry. There are three things about the lexicon that areundamentally different rom other sensory evaluation tools:

1. It is descriptive.The World Coffee Research Sensory Lexicon doesnt have categories or good andbad attributes, nor does it allow or ranking coffee quality. It is purely a descriptive tool, which allows you

to say with a high degree o conidence that a coffee tastes or smells like X, Y, or Z.

INTRODUCTION


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2. It is quantifiable.The World Coffee Research Sensory Lexicon allows us not only to say that, orexample, a given coffee has blueberry in its lavor or aroma, but that it has blueberry at an intensity o 4on a 15-point scale. This allows us to compare differences among coffees with a signiicantly higher degree

o precision.

3. It is replicable.When the World Coffee Research Sensory Lexicon is used properly by trained sensoryproessionals the same coffee evaluated by two different peopleno matter where they are, what their

prior taste experiences is, what culture they originate rom, or any other difference among themwill

achieve the same intensity score or each attribute. An evaluator in Texas will get blueberry, lavor: 4 justthe same as one in Bangalore.

These three actors allow us to ask and answer scientiic questions, like how a given actor X (coffee variety,

arm management practice, brewing method, etc.) impacts the lavor o a coffee. Controlling or as manyactors other than the X actor as possible, we can submit the coffee samples or evaluation to a group

o sensory scientists who have been trained in the use o the lexicon. They can assess the samples, andthen analyze what the sensory assessment tells us about the research question. Sensory scientists always

work in groups, called panels, to make sure that no one taster skews the results. A typical panel has 5 to 7tasters, who train or six to nine months to achieve calibration with the lexicon and with each other beorethey begin evaluating samples.

Non-scientific Uses for the World Coffee Research Sensory Lexicon

When a research question is being posed, coffee samples should evaluated by a trained sensory panel. At

the time the World Coffee Research Sensory Lexicon was published, there were two sensory panels trainedon its use in the United States. Obviously, scientiic questions shade easily into questions that arise daily in

the business o coffee. As soon as it was created, we knew there would be interest rom the coffee industryabout how the lexicon could help their work. And in act, larger coffee companies already use similar tools

in their quality control and R&D work. (Not to mention those in industries other than coffee. There are winelexicons, beer lexicons, cheese lexiconseven meat and marijuana lexicons.) A coffee roasting companymight use the lexicon to determine how a change in the roast proile o a coffee impacts the expression

o nutty or chocolate lavors, or example. Coffee buyers might use it to source blend components thatwill give them a desired, consistent lavor proile. Quality control managers might use it to calibrate their

tasters. It can also be used or un.

Until now, such tools have not been widely available or broad use by the coffee industry. Critically, theWorld Coffee Research Sensory Lexicon was also developed with the goal o universal standardization inmind. I the industry as a wholerom producers to roasterscan make use o a single lexicon or sensory

evaluation, coffee will have or the irst time a universal language o lavor. It would be a powerul tool orincreasing both quality and value up and down the supply chain.

A Note on What the World Coffee Research Sensory Lexicon is Not

The World Coffee Research Sensory Lexicon is not a replacement or cupping or other sensory tools.

Cupping is a very speciic and important evaluation process. It is extremely useul or coffee producers,buyers, and others in the coffee business or evaluating coffee deects and coffee quality. The Lexicon

can be an additional evaluation tool in the toolbox o coffee sellers and buyers, but it is not a replacementor existing tools.

The World Coffee Research Sensory Lexicon is not truly global.While we aim or the lexicon to be a universaltool or coffee scientists and industry, in its present orm, it is not truly global. The reerences used in the

lexicon are only widely available in the Unites States, where the lexicon was developed and where World


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Coffee Research will do most o its sensory evaluations in the near uture. We hope to adapt the lexiconor other places with locally available reerences and appropriate translations, given adequate undingand partnerships. But this limitation o the lexicon doesnt mean it isnt globally relevant or useul. The

research being conducting using the lexicon will be used to study and improve coffee rom every part othe world.

The World Coffee Research Sensory Lexicon is not inished.A sensory lexicon, like a dictionary o words, is

by nature an evolving document. As new coffee varieties are discovered or developed, and processing,

roasting, and preparation methods change or expand, the universal vocabulary or coffees sensoryattributes will necessarily grow. The version o the World Coffee Research Sensory Lexicon you are readingwas developed based on the review o 105 Arabica coffee samplesa comprehensive selection, but by nomeans a deinitive or complete one. The scientists who developed the lexicon looked at these samples

and named the attributes they ound present in them, but they obviously did not evaluate every possiblecoffee. There is also room to expand the reerences in the lexicon to include some with higher and lower

intensities, and some that might be more widely available than the ones currently listed. For inormationon how you can contribute to the expansion o the lexicon, see A Living Document below.

The World Coffee Research Sensory Lexicon is not a tool or evaluating deective coffees.The present editiono the lexicon was developed using only non-deective coffees. To the extent that a lavor or aroma

traditionally considered a deect (or example, Phenol or Musty) is included in the lexicon, it is because thescientists who created the lexicon ound some amount o those attributes in the samples they evaluated.

Other deects that might have disqualiied a coffee rom coming to market are not present. Its possiblethe lexicon will expand in the uture to provide more comprehensive coverage o attributes commonly

considered to be deects.

Using the World Coffee Research Sensory Lexicon

Above is a diagram o a sample lexicon entry. The elements o the lexicon are as ollows:

1. Attribute name:This is the descriptive name given to the sensory attribute (taste, smell, or moutheel)that sensory scientists determined are present in coffee over the course o developing the lexicon. The irstedition o the World Coffee Research Sensory Lexicon contains 110 attributes.

2. Definition:Each attribute has a deinition that clariies and describes what the attribute name means.

3. References:For each attribute, reerences are provided that serve as the standard against which thatattribute is measured. The above example has only one reerence. But others might have two or three

or even our. For example, the Smoky attribute has three reerences: three reerences or aroma (benzyldisulide, wood ashes, and smoked almonds) and one reerence or lavor (smoked almonds). Reerences

may be used to evaluate either lavor or aroma (or both), as indicated. Sometime the same reerence is

R EFER ENCE

Smuckers Blackberry Jam3

INTENSITY

Flavor: 5.54

PREPARATION

Serve jam in a 1-ounce cup. Cover with a plastic lid.5

Blackberry 1

The sweet, dark, ruity, loral, slightly sour, somewhat woody aromatic associated with blackberries. 2


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used or more than one attribute. For example, roasted peanuts are used as a reerence or the attributesPeanut and Roasted.

4. Intensity score:Each reerence is given an intensity score on a scale o 1 to 15. The intensity score isthe critical actor that makes the World Coffee Research Sensory Lexicon not just a descriptive tool but a

measurement oneit allows evaluators to measure the amount o a given lavor or aroma attribute in acoffee sample. The intensity score allows evaluators to compare the strength o the attribute in the sample

against the strength in the reerence(s) and to assign the appropriate score to the sample. For example,

Hazelnut has two lavor reerences. The irst is a solution o 1/8 teaspoon o McCormick Imitation HazelnutExtract in 1 cup o milk, which gives an intensity o 3.5. The second is double strength (1/4 teaspoon in 1cup milk), which has an assigned intensity score o 6.0. I you are evaluating the intensity o hazelnut lavorin a coffee sample, and its notably higher than the irst reerence and a little below the second, it might

receive an intensity score o 5.5. The 15-point intensity scale (see above) is use or many kinds o oods insensory analysis.

5. Preparation instructions:Each reerence includes instructions or preparation, including servinginstructions. For example, its always preerable to use covered glass snifers or aroma reerences so that

aromas dont contaminate one another on the table. Following the preparation instructions will ensure

that each reerence represents the correct intensity.

The Way Sensory Scientists Use the World Coffee Research Sensory Lexicon

Sensory panelists brew the roasted coffees they are evaluating using a standard set o instructions and

evaluate the samples hot. (Unless, o course, the lexicon is being used to evaluate different brewingmethodologies, which case the brewing parameters would vary.) Typically, it takes a trained panel about

15 minutes to evaluate one coffee sample on 35-40 attributes (it would take longer to evaluate moreattributes). Because coffee has signiicant bitterness compared with other ood products, panelists

usually only evaluate our to six samples in a session (1.5-2 hours) to avoid sensory atigue. In order toensure statistical validity o sensory evaluations, each sample coffee is evaluated three times in a blindedprocess (meaning that panelists are not aware which coffee is which). Beore evaluations begin, the panel

will have two to three orientation sessions with the sample coffees, during which they ensure that allpanelists are calibrated and discuss which attributes are present in the samples and will be evaluated in

the ormal analysis.The evaluation o samples is usually silent. Panelists smell each coffee, consulting reerences as

appropriate, and assign aroma intensity scores. They repeat the process or taste and afertaste. Onceall samples are complete, statistical analyses are run to answer the research questions being addressed

by the evaluation.

0

NONE4

IDENTIFIABLE,BUT NOT VERY INTENSE

8

MODERATLY INTENSE12

VER Y I NT ENS E

BARELY DETECTABLE2

SLIGHTLY INTENSE6

I NT ENS E10

EXTREMELY INTENSE15

015 Point Intensity Scale


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How the World Coffee Research Sensory Lexicon Was Developed

The lexicon was developed in the lab o Edgar Chambers IV, Ph.D., at the Sensory Analysis Center atKansas State University, one o the worlds premier sensory science centers.

The irst step in creating the lexicon was to identiy the basic attributes present in coffee by consulting

the published literature o coffee sensory science. The next step was to create a trained sensory panelor coffee. A group o 10 sensory scientists rom Kansas State University spent more than 50 hours training

with a coffee consultant rom Sensory Spectrum with the purpose o increasing their experience incoffee tasting.

Next, the panelists at the Sensory Analysis Center evaluated a group o 13 coffee samples. Theydetermined every attribute that was detectable in any quantity. Researchers also proposed other

terms based on previous experience. Throughout the process, the panelists used a consensus processto determine the attributes, meaning the entire panel had to agree on an attribute beore it could beincluded. Consensus was also required to determine the deinitions, reerences, and intensity scores or

reerences or each attribute.

The evaluation o coffee samples began with aroma, then lavor, afertaste, and texture and amplitude.For aroma evaluation each panelist lifed a glass snifer o the sample coffee and took 3 to 4 short sniffs

to detect the smells that were present. Next, panelists sipped the samples to evaluate lavor, textureand amplitude. And inally, they waited 15 seconds to determine afertaste. For each group o attributesthat was proposed, reerences were introduced and then modiied until each o the participants agreed

on them.

The irst phase o development led to the detection o 74 attributes, a list that included most o thecommonly ound characteristics in coffee but also some unique ones ound in only one or a ew coffee

samples. Subsequent sessions were held with additional coffee samples, and the entire lexicon wasvalidated by a second trained sensory panel in the lab o Rhonda Miller at Texas A&M University. Through

this process o revision and conirmation, many o the reerences also evolved. For example, or the termNutty the reerence was changed rom a blend o almonds and hazelnuts to a blend o almonds andwalnuts, which gave a closer match to the overall nutty character. In total, the panelists spent more than

100 hours evaluating 105 coffee samples rom 13 countries to create the inal World Coffee Research

Sensory Lexicon, which grew to 110 attributes.The process was also vetted by coffee industry veterans rom both large and small companies in a

workshop where the ull list o attributes were presented and discussed, and the sensory descriptivemethod demonstrated. Paul Songer, technical director o the Cup o Excellence program, coordinated thepreparation o coffee samples and industry workshop.

A Living Document

The World Coffee Research Sensory Lexicon is a living document, and will be updated to include newattributes and reerences over time. I you believe there is an attribute missing rom this lexicon, we inviteyou to submit it or consideration. We will also consider the submission o new reerences to replace

existing ones.

New attributesor consideration must be submitted with the ollowing:

The proposed attribute name

A proposed deinition and reerence material

An explanation o how the term is different rom similar terms in the lexicon

A sample o unlavored coffee beans that you believe exhibit the new attribute, processed according toour guidelines


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New or revised referencesor consideration must be submitted with the ollowing:

The existing attribute term

The name/brand o your proposed new reerence material, which must be reasonably/widely available

or purchase in the United States through major chain stores or online An explanation o how the new reerence is better than or enhances the existing reerences

Please include a cover letter with your name and contact inormation (including email and phonenumber), and inormation about the coffee sample or reerence you are submitting. Address yoursubmission to:

Rhonda MillerAnimal Science

Room 310 Kleberg2471 Texas A&M University

College Station, TX 77843-2471

Review process: A trained sensory panel will review submissions and samples. For new attributes, the

panel will determine i the proposed attribute exists in the sample, ensure that it doesnt duplicateinormation in other terms, determine a inal deinition, and determine an intensity or the reerence. For

proposed new reerences, the panel will test the proposed reerence against the existing reerence andveriy that it is an improvement. Only afer this veriication process will new terms be added to the lexicon.

The Future of Coffee

The lexicon is an essential tool or understandingand increasingcoffee quality and or ensuring that

high-quality coffee exists or generations to come. It will signiicantly advance the work o coffee scientists,including molecular geneticists, breeders, and agronomists, who are studying how to make coffee moreproductive and resilient or coffee armers, better tasting or coffee drinkers, and more valuable or

everyone who earns a living rom coffee.

The mission of World Coffee Research is:

To grow, protect, and enhance supplies o quality coffee while improving the livelihoods o the amilieswho produce it.

We created the World Coffee Research Sensory Lexicon with that mission in mind. Supporting WorldCoffee Research enables uture innovation in coffee scienceand, ultimately, better livelihoods or

coffee armers. I you would like to support our work by becoming a World Coffee Research member,visit worldcoffeeresearch.org.


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SENSORY

LEXICON


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1 3

TASTE BASICS

T AST E B ASI C S

SWEETA undamental taste actor o which sucrose is typical.

REFERENCE I NTENSI TY PREPARATION

1.0% sucrose solution Flavor: 1.0 Serve juice in a 1-ounce cup. Cover with a plastic lid.

SOURThe undamental taste actor associated with a citric acid solution.


0.015% citric acid solution Flavor: 1.5 Serve solution in a 1-ounce cup. Cover with a plastic lid.

0.05% citric acid solution Flavor: 3.5 Serve solution in a 1-ounce cup. Cover with a plastic lid.

BITTERThe undamental taste actor associated with a caffeine solution.


0.01% caffeine solution Flavor: 2.0 Ser ve solution in a 1-ounce cup. Cover with a plastic lid.


0.035 % caffeine solution Flavor: 5.0 Ser ve solution in a 1-ounce cup. Cover with a plastic lid.


SALTYA undamental taste actor o which sodium chloride is typical.


0.15% Sodium Chloride Solution Flavor: 1.5 Serve solution in a 1-ounce cup. Cover with a plastic lid.


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1 4

FRUITY

FRUITYA sweet, loral, aromatic blend o a variety o ripe ruits.


Juicy Juice 100% JuiceKiwi Strawberry

Aroma: 3.0 Mix 1 part water and 1 part juice. Place cup o mixture in a mediumsnifer. Cover.

Flavor: 4.0 Serve juice in a 1-ounce cup. Cover with a plastic lid.

Le Nez du Ca n.17 apple Aroma: 7.0 Place 1 drop o essence on a cotton ball in a large snifer. Cover.

BERRYThe sweet, sour, loral, sometimes heavy aromatic associated with a variety o berries such as blackberries,raspberries, blueberries, or strawberries.


Private SelectionTriple Berry Preserves

Aroma: 10.0 Place 1 teaspoon o jelly in a medium snifer. Cover.

Flavor: 9.0 Place 1 teaspoon in a 1-ounce cup. Cover with a plastic lid.

Welchs Uniltered 100% JuiceBlackberry


StrawberryThe somewhat sweet, slightly sour, loral, ruity, requently winey aromatic associated with strawberry.


Dole Whole Strawberries

All Natural

Aroma: 13.0 Thaw strawberries in rerigerator overnight. Serve at room

temperature in 3.25-ounce cup. Cover with a plastic lid.

Flavor: 6.0 Thaw strawberries in rerigerator overnight. Serve at room

temperature in 3.25-ounce cup. Cover with a plastic lid.

FRUI T Y


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1 5FRUI T Y

RaspberryThe lightly sweet, ruity, loral, slightly sour and musty aromatic associated with raspberries.


Jell-O Raspberry(dry gelatin powder)

Flavor: 6.5 Served dry powder in a 1-ounce cup. Cover with a plastic lid.

BlueberryThe slightly dark, ruity, sweet, slightly sour, musty, dusty, loral aromatic associated with blueberry.


Oregon Fruit Products Blueberries

in Light Syrup (canned)

Aroma: 6.5 Put 1 teaspoon o syrup rom canned blueberries in a medium snifer. Cover.

Flavor: 6.0 Serve blueberries in a 1-ounce cup. Cover with a plastic lid.

BlackberryThe sweet, dark, ruity, loral, slightly sour, somewhat woody aromatic associated with blackberries.


Smuckers Blackberry Jam Flavor: 5.5 Serve jam in a 1-ounce cup. Cover with a plastic lid.

DRIED FRUITAn aromatic impression o dark ruit that is sweet and slightly brown and is associated with dried plumsand raisins.

REFERENCE I NTENSI TY PREPARATI ON

Sunsweet Amaz!n Prune Juice Aroma: 3.0 Mix 1 part juice with 2 parts water. This may be prepared 24 hours in

advance and rerigerated. Bring to room temperature or serving. Serve1 tablespoon in a medium snifer. Cover.

Flavor: 4.5 Mix 1 part juice with 2 parts water. This may be prepared 24 hours inadvance and rerigerated in coded, lidded 1-ounce cups. Bring to room

temperature or serving.

Mixture o Sun-Maid Raisins andSun-Maid Prunes

Aroma: 5.0 Mix 1/4 cup raisins (whole) and 1/4 cup prunes (chopped). Add cupwater and cook in microwave on high or 2 minutes. Filter with a sieve.

Place 1 tablespoon o liquid juice in a medium snifer. Cover.


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1 6

DRIED FRUIT Cont.

REFERENCE I NTENSI TY PREPARATI ON

Flavor: 6.0 Mix cup raisins (whole) and cup prunes (chopped). Add cupwater and cook in microwave on high or 2 minutes. Filter with a sieve.Place the mixture in a blender and mix or 1 minute at medium speed.

Serve the paste o raisins and prunes in a 1-ounce cup. Cover with a

plastic lid.

RaisinThe concentrated, sweet, somewhat sour, brown, ruity, loral aromatic characteristic o dried grapes.


Sun-Maid Raisins Aroma: 6.0 Chop 1/2 cup o raisins. Add cup water and cook in microwave on

high or 2 minutes. Filter with a sieve. Place 1 tablespoon o liquid juice

in a medium snifer. Cover.

Flavor: 5.5 Chop 1/2 cup o raisins. Add cup water and cook in microwave onhigh or 2 minutes. Filter with a sieve. Serve juice in a 1-ounce cup.

Cover with a plastic lid.

PruneThe sweet, slightly brown, loral, musty and overripe aromatic impression o dark ruit associated withdried plums.


Sun-Maid Prunes Aroma: 4.5 Chop 1/2 cup prunes. Add cup o water and cook in microwave onhigh or 2 minutes. Filter with a sieve. Place 1 tablespoon o juice in a

medium snifer. Cover.

Flavor: 5.0 Chop 1/2 cup prunes. Add cup o water and cook in microwave on

high or 2 minutes. Filter with a sieve. Pour juice into a 1-ounce cup.Cover a with plastic lid.

OTHER FRUITA sweet, light, ruity, somewhat loral, sour, or green aromatic that may include apples, grapes, peaches,pears, or cherries.



FRUI T Y


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1 7

AppleA sweet, light, ruity, somewhat loral aromatic commonly associated with resh or processed apples.



Gerber 2nd Foods Applesauce Flavor: 6.0 Serve applesauce in a 1-ounce cup. Cover with a plastic lid.

PearThe sweet, slightly loral, musty, woody, ruity aromatic associated with pears.


Jumax Pear Nectar (can) Flavor: 7.5 Ser ve juice in a 1-ounce cup. Cover with a plastic lid.

PeachThe loral, peruming, ruity, sweet, slightly sour aromatic associated with peaches.


Fresh peach pit Aroma: 8.0 Put clean peach pit in a medium snifer. Cover.

Jell-O Peach (dry gelatin powder) Flavor: 7.0 Serve dry powder in a 1-ounce cup. Cover with a plastic lid.

GrapeThe sweet, ruity, loral, slightly sour, musty aromatic commonly associated with grapes.


Welchs 100% Juice Uniltered

Concord Grape

Flavor: 5.0 Mix 1 part grape juice with 1 part water. Serve in a 1-ounce cup. Cover

with a plastic lid.

CherryThe sour, ruity, slightly bitter, loral aromatic associated with cherries.


R.W. Knudsen JustTart Cherry Juice

Flavor: 4.0 Mix 1 part cherry juice with 2 parts water. Serve in a 1-ounce cup. Coverwith a plastic lid.

FRUI T Y


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1 8FRUI T Y

PomegranateA sour, sweet ruity aromatic that may be somewhat dark, musty and earthy, reminiscent o dark ruits androot vegetables such as beets and carrots; may also have an astringent moutheel.


R.W. Knudsen Organic Just

Pomegranate Juice

Aroma: 5.5 Serve 2 tablespoons o juice in a medium snifer. Cover.

Flavor: 7.5 Serve the juice in a 1-ounce cup. Cover with a plastic lid.

CoconutThe slightly sweet, nutty, somewhat woody aromatic associated with coconut.


Coconut imitation extract Aroma: 7.5 Place 1 drop o coconut extract on a cotton ball in a medium snifer. Cover.

PineappleThe sweet, slightly sharp, ruity aromatic associated with pineapple.


Dole Pineapple Juice (canned) Aroma: 6.5 Mix 1 part pineapple juice and 1 part water. Serve 1 tablespoon o juice

in a medium snifer. Cover.

Flavor: 6.0 Mix 1 part pineapple juice and 1 part water. Serve juice in a 1-ounce

cup. Cover with a plastic lid.

CITRUS FRUITA citric, sour, astringent, slightly sweet, peely, and somewhat loral aromatic that may include lemons,limes, graperuits, or oranges.


Peels o lemon and lime Aroma: 4.5 Put 0.5 grams lemon peel and 0.5 grams lime peel in a mediumsnifer. Cover.

Graperuit peel Aroma: 7.5 Put 0.25 grams graperuit peel in a medium snifer. Cover.

Five Alive Citrus(rozen concentrate)

Flavor: 6.5 Prepare the concentrate according to the package directions. Serveprepared juice in 1-ounce cups. Cover with a plastic lid.


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1 9FRUI T Y

LemonThe citric, sour, astringent, slightly sweet, peely and somewhat loral aromatic associated with lemon.


Fresh lemon juice Aroma: 5.0 Juice a lemon. Dilute with water, 1 part juice to 4 parts water. Pour cup in a medium snifer. Cover.

Flavor: 7.0 Juice a lemon. Dilute with water, 1 part juice to 4 parts water. Serve ina 1-ounce cup. Cover with a plastic lid.

Le Nez du Ca n. 15 lemon Aroma: 5.5 Place 1 drop o essence on a cotton ball in a large snifer. Cover.

GrapefruitThe citric, sour, bitter, astringent, peely, sharp, slightly sweet aromatic associated with graperuit.


Ocean Spray 100% WhiteGraperuit Juice


Kroger 100% WhiteGraperuit Juice


Orange

The citric, sweet, loral, slightly sour aromatic associated with oranges, which may include bitter, peely, andastringent notes.


Tropicana Pure Premium Original

100% No Pulp Orange Juice

Flavor:10.0 Serve juice in a 1-ounce cup. Cover with a plastic lid.

Lime

The citric, sour, astringent, bitter, green, peely, sharp and somewhat loral aromatic associated with limes.


Lime peel Aroma: 6.5 Put 0.25 grams lime peel in a medium snifer. Cover.

ReaLime 100% Lime Juice Flavor: 7.0 Serve juice in a 1-ounce cup. Cover with a plastic lid.


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SOUR/ACID

SOURSee Taste Basics, p. 13

SOUR AROMATICSAn aromatic associated with the impression o a sour product.


Bushs Pinto Beans (canned) Aroma: 2.0 Drain beans and rinse with deionized water. Place 1 tablespoon in amedium snifer at room temperature. Cover.

ACETIC ACIDA sour, astringent, slightly pungent aromatic associated with vinegar.


0.5% acetic acid solution Aroma: 2.0 Ser ve in a 1-ounce cup. Cover with a plastic lid.

Flavor: 2.0 Serve in a 1-ounce cup. Cover with a plastic lid.





BUTYRIC ACIDA sour, ermented-dairy aromatic associated with certain aged cheeses such as Parmesan.


0.4 l/l butyric acid solution Aroma: 2.5 Serve in a 1-ounce cup. Cover with a plastic lid.


SOUR/AC I D


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ISOVALERIC ACIDA pungent, sour aromatic associated with sweaty, perspiration-generated oot odor and certain agedcheeses such as Romano.


0.2 l/l isovaleric acid solution Aroma: 3.0 Serve in a 1-ounce cup. Cover with a plastic lid.


CITRIC ACIDA mild, clean, sour aromatic with slight citrus notes accompanied by astringency.


0.025 % citric acid solution Aroma: 0.0 Serve in a 1-ounce cup. Cover with a plastic lid.


0.05 % citric acid solution Aroma: 0.0 Ser ve in a 1-ounce cup. Cover with a plastic lid.


MALIC ACIDA sour, sharp, somewhat ruity aromatic accompanied by astringency.


0.5 g /l malic acid solution Flavor: 3.0 Ser ve in a 1-ounce cup. Cover with a plastic lid.

1.0 g /l malic acid solution Flavor: 5.0 Ser ve in a 1-ounce cup. Cover with a plastic lid.

SOUR/AC I D


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ALCOHOL/FERMENTED

ALCOHOLA colorless, pungent, chemical-like aromatic associated with distilled spirits or grain products.


Absolute Vodka (80 Proo) Aroma: 5.0 Dilute 16 milliliters o vodka with 64 millil iters o water. Serve in a largesnifer. Cover.

WHISKEYThe aromatic associated with distilled products rom ermented grain mash.


Jack Daniels Tennessee WhiskeyOld No. 7

Aroma: 5.5 Serve cup whiskey in a large snifer. Cover.

WINEYThe sharp, pungent, somewhat ruity, alcohol-like aromatic associated with wine.


Yellow Tail Cabernet Sauvignon Aroma: 10.0 Serve cup o wine in a large snifer. Cover.

FERMENTEDThe pungent, sweet, slightly sour, sometimes yeasty, alcohol-like aromatic characteristic o ermented

ruits or sugar or over-prooed dough.


Guinness Extra Stout beer Aroma: 5.0 Fill 2-ounce aroma jars approximated 1/3 ull. Prepare one jar or everythree participants. This may be prepared 24 hours in advance and lefat room temperature.

ALC OHOL/FERMENT ED


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Fermented grass Aroma: 7.0 Fill 2-ounce glass jars hal ull with grass and seal tightly with screw-onlids. Leave in airtight container or 2 weeks to erment. Serve in jar;prepare one jar or every three panelists.

OVERRIPE/NEAR FERMENTEDThe sweet, slightly sour, damp, musty/earthy aromatic characteristic o ruit or vegetable past theiroptimum ripeness.


Overripe banana Aroma: 6.5 Freeze an overripe banana. Microwave the rozen banana or 1 minute.Mash the cooked banana. Serve 1 teaspoon o mash in a mediumsnifer. Cover.

Flavor: 6.5 Freeze an overripe banana. Microwave the rozen banana or 1 minute.

Mash the cooked banana. Place mash in a 1-ounce cup. Cover with aplastic lid.

ALC OHOL/FERMENT ED

FERMENTED Cont.


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GREEN/VEGETATIVE

OLIVE OILA light, oily aromatic which may have buttery, green, peppery, bitter, and sweet notes.


Bertolli Extra Virgin Olive Oil Aroma: 8.5 Put 1 tablespoon in a medium snifer. Cover.

RAWAn aromatic associated with uncooked products.


Fisher Natural Whole Almonds Flavor: 3.0 Serve the almonds in a 1-ounce cup. Cover with a plastic lid.

UNDERRIPEAn aromatic ound in green/under-ripe ruit.


Graperuit peel Aroma: 7.5 Put 0.25 grams o graperuit peel in a medium snifer. Cover.

PEAPODGreen aromatic that is sweet, beany, resh, raw, and musty/earthy.


Le Nez du Ca, no. 3garden peas

Aroma: 7.0 Place 1 drop o essence on a cotton ball in a large snifer. Cover.

G REEN/VEG ET AT I VE


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GREENAn aromatic characteristic o resh, plant-based material. Attributes may include leay, viney, unripe, grassy,and peapod.


Parsley water Aroma: 9.0 Rinse and chop 25 grams o resh parsley. Add 300 milliliters o water.

Let sit or 15 minutes. Filter out the parsley. Serve 1 tablespoon o thewater in a medium snifer. Cover.

Flavor: 6.0 Rinse and chop 25 grams o resh parsley. Add 300 milliliters o water.Let sit or 15 minutes. Filter out the parsley. Serve 2 teaspoons o thewater in a 1-ounce cup. Cover with a plastic lid.

FRESHA green aromatic associated with newly cut grass and leay plants, characterized by a sweet and

pungent character.


Fresh green grass Aroma: 7.0 Break in hal 5 pieces o grass and place into a medium snifer. Cover.Prepare one snifer or every three panelists. Prepare on the day oevaluation so the grass does not erment and change aroma.

DARK GREEN

The aromatic commonly associated with cooked green vegetables such as spinach, kale, or green beansthat may include bitter, sweet, dusty, musty, or earthy elements, and may have a dark, heavy impression.


Green Giant Cut Green Beans(canned, liquid o)

Aroma: 5.0 Place 1 tablespoon o liquid rom canned vegetables in a mediumsnifer. Cover.

Flavor: 6.0 Serve liquid rom canned vegetables in 1-ounce cup. Cover with aplastic lid.

Del Monte Lea Spinach

(canned, liquid o)

Aroma: 7.0 Place 1 tablespoon o liquid rom canned vegetables in a medium

snifer. Cover.Flavor: 6.0 Serve liquid rom canned vegetables in 1-ounce cup. Cover with a

plastic lid.



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VEGETATIVESharp, slightly pungent aromatic associated with green plant or vegetable matter such as parsley, spinach,or peapod.


Green Giant Cut Asparagus Spears

(canned)

Flavor: 6.0 Drain liquid rom can, saving vegetable water. Place approximately

3 pieces o asparagus and 1 tablespoon o liquid into 1-ounce cups.Cover with a plastic lid. This may be prepared 24 hours in advance andrerigerated. Bring to room temperature or serving.

HAY-LIKEThe lightly sweet, dry, dusty aromatic with slight green character associated with dry grasses.


McCormick Parsley Flakes Aroma: 7.5 Place 1 teaspoon o lakes in a medium snifer. Cover.

HERB-LIKEThe aromatic commonly associated with green herbs that may be characterized as sweet, slightly pungent,and slightly bitter. May or may not include green or brown notes.


Mixture o McCormick Bay Leaves,McCormick Ground Thyme, and

McCormick Basil Leaves

Aroma: 6.0 Mix together 0.5 grams o each herb. Break the bay leaves into smallerpieces with your hands irst, and then grind all the herbs together using

a mortar and pestle. Add 100 milliliters o water. Mix well. Put 5 milliliterso herb water in a medium snifer, and add 200 milliliters o water. Cover.

Flavor: 5.0 Mix together 0.5 grams o each herb. Break the bay leaves into smallerpieces with your hands irst, and then grind all the herbs together

using a mortar and pestle. Add 100 milliliters o water. Mix well. Mix5 milliliters o herb water with 200 milliliters o water and serve in a

1-ounce cup. Cover with a plastic lid.

BEANY

An aromatic characteristic o beans and bean products that contains musty/earthy, musty/dusty, souraromatic, bitter aromatic, starchy, and green/peapod, nutty or brown elements.


Bushs Pinto Beans (canned) Aroma: 7.0 Drain beans and rinse with de-ionized water. Place 1 tablespoon in a

medium snifer at room temperature. Cover.

Flavor: 7.5 Drain beans and rinse with de-ionized water. Serve in 1-ounce cups.Cover with a plastic lid.



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STALE/PAPERY

STALEThe aromatic characterized by a lack o reshness.


Mama Marys Gourmet OriginalPizza Crust

Aroma: 4.5 Serve cut a 2-inch square o crust and serve in a medium snifer. Cover.

Flavor: 4.0 Serve cut a 2-inch square and serve in a 3.25-ounce cup. Cover with aplastic lid.

PAPERYThe aromatic associated with white paper cups.


Pure Brew coffee ilters Flavor: 2.5 Submerge a stack o 15 coffee ilters in 48 ounces boiling water

overnight. Remove ilters and place remaining water into 1-ouncecups. Cover with a plastic lid. This may be prepared in 24 hoursadvance and stored at room temperature.

CARDBOARDThe aromatic associated with cardboard or paper packaging.


Cardboard Aroma: 7.5 Cut a 2-inch square o cardboard. Place in 1/2 cup water. Serve in a

medium snifer. Cover.

SALE/PAPERY


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EARTHY

WOODYThe sweet, brown, musty, dark aromatic associated with a bark o a tree.


Diamond Shelled Walnuts Aroma: 4.0 Chop walnuts. Place 1 tablespoon o chopped walnuts in a mediumsnifer. Cover.

Flavor: 4.0 Serve walnuts in a 1-ounce cup. Cover with a plastic lid.

Popsicle sticks Aroma: 7.5 Break popsicle sticks to it in sample cups o any size. Cover with a

plastic lid. This may be prepared in advance.

MUSTY/EARTHYThe somewhat sweet, heavy aromatic associated with decaying vegetation and damp, black soil.


Miracle-Gro Potting Mix soil Aroma: 9.0 Fill a 2-ounce glass jar hal ull with potting soil and seal tightly with

screw-on type lid. Prepare one jar or every three panelists.

Le Nez du Ca no. 1 earthy Aroma: 12.0 Place 1 drop o essence on a cotton ball in a large snifer. Cover.

MUSTY/DUSTYThe aromatic associated with dry, closed-air spaces such as attics and closets. May have elements o dry,musty, papery, dry soil, or grain.


Kretschmer Wheat Germ Aroma: 5.0 Ser ve 1 tablespoon wheat germ in a medium snifer. Cover.

2, 3, 4 Trimethoxybenzaldehyde Aroma: 10.0 Place 0.1 gram in a medium snifer. Cover.

EART HY


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MOLDY/DAMPThe aromatic associated with damp, closed spaces or basements. May be musty, sharp, and slightly green.


2-Ethyl-1-Hexanol 10,000 ppm Aroma: 6.0 Place 1 drop on a cotton ball and serve in a medium snifer. Cover.

2,3,5,6 Tetrachloroanisole Aroma: 10.0 Place 0.1 gram in a medium snifer. Cover.

PHENOLICThe aromatic described as damp, musty, and like animal hide. Reminiscent o a tack room.


Phenylacetic acid Aroma: 6.0 Serve 0.15g o phenylacetic acid in a medium snifer. Cover.

ANIMALICA combination o the aromatics associated with arm animals and live-animal habitation.


Unlavored gelatin Aroma: 3.0 Dissolve 1 bag o gelatin (1/4 ounce) in 2 cups distilled water. Place cup o gelatin water in a medium snifer. Cover.

MEATY/BROTHYThe aromatic associated with boiled meat, soup, or stock, with weak meaty notes.


Campbells Bee Broth (canned) Flavor: 9.5 Heat the broth and serve in a 1-ounce cup. Cover with a plastic lid.

EART HY


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CHEMICAL

BITTERSee Taste Basics, p. 13

SALTYSee Taste Basics, p. 13

MEDICINALA clean, sterile aromatic characteristic o antiseptic-like products such as Band-Aids, alcohol, and iodine.


Iodine Aroma: 3.0 Serve 1/4 cup iodine in a medium snifer. Cover.

Alcohol Aroma: 5.0 Serve 1/4 cup alcohol in a medium snifer. Cover.

Le Nez du Ca no. 35 medicinal Aroma: 6.0 Place 1 drop o essence on a cotton ball in a large snifer. Cover.

Band-Aid Plastic Strips adhesive

bandage

Aroma: 6.0 Place 1 bandage in a medium snifer. Cover.

RUBBERA dark, heavy, slightly sharp, and pungent aromatic associated with rubber.


A&W Rubber Bands Aroma: 5.0 Place 10 grams o rubber bands in a medium snifer. Cover.

C HEMI C AL


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PETROLEUMA speciic chemical aromatic associated with crude oil and its reined products, which have heavyoil characteristics.


Vaseline petroleum jelly Aroma: 3.0 Place a teaspoon o jelly in a medium snifer. Cover.

SKUNKYA combination o aromatics associated with skunks.


Latex balloon Aroma: 2.5 Place 2 balloons in a 2-ounce glass jar with screw-type lid. This maybe prepared several days in advance and stored at room temperature.

Prepare one jar or every three panelists.

C HEMI C AL


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ROASTED

TOBACCOThe brown, slightly sweet, slightly pungent aromatic associated with cured tobacco.


Le Nez du Ca no. 33 pipetobacco


Camel cigarettes (Turkish andDomestic blend)

Aroma: 7.0 Break cigarette and place 0.1 grams tobacco in a medium snifer. Cover.

Cigar tobacco Aroma: 10.5 Split cigar into a 2-ounce glass jar with screw-on type lid. Fill jars

approximately 1/3 ull. Prepare 1 jar or every three panelists.

Unscented pipe tobacco Aroma: 10.5 Fill a 2-ounce glass jar with screw-on type lid approximately 1/3 ullwith tobacco and seal tightly. Prepare 1 jar or every three panelists.

PIPE TOBACCOThe brown, sweet, slightly pungent, ruity, loral, spicy aromatic associated with cured tobacco.


Carter Hall Pipe Tobacco Aroma: 6.5 Put 1 teaspoon o tobacco in a medium snifer. Cover.

ACRIDThe sharp, pungent, bitter, acidic aromatic associated with products that are excessively roasted or browned.


Als Natural Nutrition

Red Wheat Cereal

Aroma: 3.0 Serve 2 tablespoons cereal in a medium snifer. Cover.

Flavor: 3.0 Serve 1 tablespoon cereal in a 1-ounce cup. Cover with a plastic lid.

Wrights Liquid Smoke Mesquite Aroma: 9.5 Place 1 drop o liquid smoke on a cotton ball in a large snifer. Cover.

ROAST ED


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ASHYThe dry, dusty, dirty, smoky aromatic associated with the residual o burnt products.


Gerkens 10/12 Midnight Blackheavily alkalized cocoa powder

Aroma: 2.5 Put teaspoon o cocoa powder in a medium snifer. Cover.

Flavor: 3.5 Mix teaspoon cocoa powder with 100 milliliters water. Serve in a1-ounce cup. Cover with a plastic lid.

Benzyl disulide Aroma: 4.0 Place 0.1 gram o benzyl disulide in a medium snifer. Cover.

Paper ashes Aroma: 4.0 Obtain ashes rom burned white paper and place in 2-ounce glass jars

with screw-on type lids. Fill jars approximately 1/3 ull. This may beprepared several days in advance and stored at room temperature,

tightly sealed. Prepare one jar or every three panelists.

BURNTThe dark brown impression o an over-cooked or over-roasted product that can be sharp, bitter, and sour.



Raw peanuts, over-roasted/burnt Flavor: 7.5 Preheat oven to 425F. Place raw, blanched peanuts in a single layer

on a baking sheet lined with parchment paper. Roast or 20 minutes.Peanuts will be burnt. Serve in a 1-ounce cup. Cover with a plastic lid.

Als Natural NutritionRed Wheat Cereal

Aroma: 8.0 Serve 1 tablespoon o cereal in a medium snifer. Cover.

Flavor: 3.0 Place 1 tablespoon o cereal in a 1-ounce cup. Cover with a plastic lid.

Cereal should be tasted two at a time.

SMOKYAn acute, pungent aromatic that is a product o the combustion o wood, leaves, or a non-natural product.



Diamond Smoked Almonds Aroma: 6.0 Place 5 almonds in a medium snifer. Cover.

Flavor: 5.0 Place 1 tablespoon o almonds in a 3.25 ounce cup. Cover with aplastic lid.

ROAST ED


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Wood Ashes Aroma: 5.0 Obtain ashes rom burned wood (rom ireplace or outdoor ire pit).Place ashes in 2-ounce glass jars with screw-on type lids. Fill jarsapproximately 1/3 ull. This may be prepared several days in advance

and stored at room temperature, tightly sealed. Prepare one jar or

every three participants.

ROASTEDDark brown impression characteristic o products cooked to a high temperature by dry heat. Does notinclude bitter or burnt notes.


Raw blanched peanuts,

lightly roasted

Flavor: 2.5 Preheat oven to 425F. Place peanuts in a single layer on a baking

sheet lined with parchment paper. Roast or 7 minutes. Peanuts willnot show any color. Serve in a 1-ounce cup. Cover with a plastic lid.

Raw blanched peanuts,medium-roasted

Flavor: 6.5 Preheat oven to 425F. Place peanuts in a single layer on a bakingsheet lined with parchment paper. Roast or 10 minutes or until

peanuts are medium brown in color. Serve in a 1-ounce cup. Coverwith a plastic lid.

Raw blanched peanuts,dark-roasted

Flavor: 9.5 Preheat oven to 425F. Place peanuts in a single layer on a bakingsheet lined with parchment paper. Roast or 15 minutes or until

peanuts are dark brown in color. Serve in a 1-ounce cup. Cover with aplastic lid.

Raw blanched peanuts,

over-roasted/burnt

Flavor: 15.0 Preheat oven to 425F. Place peanuts in a single layer on a baking

sheet lined with parchment paper. Roast or 20 minutes. Peanuts willbe burnt. Serve in a 1-ounce cup. Cover with a plastic lid.

BROWN, ROASTA rich, ull, round aromatic impression always characterized as some degree o darkness, generallyassociated with attributes such as toasted, nutty, roasted, and sweet.


Bushs Pinto Beans (canned) Aroma: 6.0 Place 1 tablespoon in a medium snifer at room temperature. Cover.

Flavor: 3.0 Drain beans and rinse with de-ionized water. Serve in a 1-ounce cup.Cover with a plastic lid.

C&H Pure Cane Sugar, Golden Brown Aroma: 3.0 Place 1 teaspoon o sugar in a medium snifer. Cover.

Flavor: 7.0 Place 1 teaspoon o sugar in a 1-ounce cup. Cover with a plastic lid.

ROAST ED

SMOKY Cont.


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CEREAL

GRAINThe light brown, dusty, musty, sweet aromatic associated with grains.


Mixture o General Mills RiceChex, General Mills Wheaties andQuaker Quick Oats cereals

Aroma: 5.0 Mix together cup o each kind o cereal. Put in a blender and pulseblend into small particles. Place 1 tablespoon in a medium snifer. Cover.

Flavor: 8.0 Mix together cup o each kind o cereal. Put in a blender and pulse

blend into small particles. Serve 1 teaspoon in a 1-ounce cup. Coverwith a plastic lid.

MALTThe light brown, dusty, musty, sweet, sour and or slightly ermented aromatic associated with grains.


Post Grape-Nuts cereal Aroma: 3.5 Place 1 tablespoon o cereal in a medium snifer. Cover.

Flavor: 8.0 Serve cereal in a 1-ounce cup. Cover with a plastic lid.

C EREAL


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SPICES

PUNGENTA sharp, physically penetrating sensation in the nasal cavity.


Majestic Mountain Sage OrangeEssential Oil, Brazil

Aroma: 5.0 Mix 1 drop essential oil into 1 tablespoon 3% sucrose solution. Serve ina medium snifer. Cover.

PEPPERThe spicy, pungent, musty, and woody aromatic characteristic o ground black pepper.


McCormick Ground Black Pepper Aroma: 13.0 Place teaspoon pepper in a medium snifer. Cover.

ANISE

A pungent, sweet, brown, caramelized aromatic that may contain petroleum, medicinal, and loral notes.


Tones Pure Anise Extract Aroma: 7.5 Place 1 drop o anise extract on a cotton ball in a large snifer. Cover.

NUTMEGA wet, brown, woody, pungent, petroleum-like, heavy aromatic with a slightly lemony impression.


McCormick Ground Nutmeg Aroma: 9.0 Place teaspoon nutmeg in a covered medium snifer. Cover.

SPI C ES


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BROWN SPICEThe sweet, brown aromatic associated with spices such as cinnamon, clove, nutmeg, and allspice.


Private Selection Cinnamon Sticks Aroma: 3.0 Place 1 cinnamon stick in a 2-ounce glass jar with screw-on type lid.Prepare one per every our panelists. May be prepared 24 hours in

advance and stored with tightly sealed lid.

Private Selection Nutmeg

(whole) and Private SelectionClove (whole)

Aroma: 7.0 Place 1 whole nutmeg and 3 clove buds in a 2-ounce glass jar with

screw-on type lid. Prepare one per every our participants. May beprepared 24 hours in advance and stored with tightly sealed lid. (Note: I

unable to ind whole nutmeg, substitute teaspoon o ground nutmeg.)

Ground cinnamon, allspice,

nutmeg, and clove mixture

Aroma: 10.5 Mix together 0.25 grams ground cinnamon, 0.25 grams ground allspice,

0.25 grams ground nutmeg, and 0.06 grams ground cloves. Serve 1/4teaspoon o spice mixture in a medium snifer. Cover.

CINNAMONA sweet, brown, slightly woody, slightly pungent, spicy aromatic.


McCormick Ground Cinnamon Aroma: 13.0 Place teaspoon o cinnamon in a medium snifer. Cover.

CLOVE

A sweet, brown, spicy, pungent, loral, citrus, medicinal, and slightly minty aromatic.


Le Nez du Ca no. 7 clove n.7 Aroma: 6.5 Place 1 drop o essence on a cotton ball in a large snifer. Cover.

SPI C ES


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NUTTY

NUTTYA slightly sweet, brown, woody, oily, musty, astringent, and bitter aromatic commonly associated withnuts, seeds, beans, and grains.


Le Nez du Ca no. 29roasted hazelnuts


Mixture o Diamond SlicedAlmonds and Diamond

Shelled Walnuts

Flavor: 7.5 Puree the almonds and walnuts separately in blenders or 45 secondson high speed. Combine equal amounts o the chopped nuts. Serve in

1-ounce cups. Cover with a plastic lid.

ALMONDA sweet, light brown, woody, and buttery aromatic with loral and ruity notes that may include rose,cherry, and apricot. It is also astringent and may be slightly smoky.


Le Nez du Ca no. 27

roasted almonds


HAZELNUTA woody, brown, sweet, musty/earthy, slightly cedar aromatic. May include loral, beany, oily, astringent,and bitter lavor notes.


Le Nez du Ca no. 29

roasted hazelnuts


McCormick ImitationHazelnut Extract, in milk

Flavor: 3.5 Place teaspoon o hazelnut extract in 1 cup o whole milk. Coverwith a plastic lid.

McCormick ImitationHazelnut Extract, in milk

Flavor: 6.0 Place teaspoon o hazelnut extract in 1 cup o whole milk. Coverwith a plastic lid.

NUT T Y


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PEANUTSA sweet, light brown, oily, somewhat musty/dusty, beany aromatic that may be slightly astringent.


Raw blanched bulk peanuts,roasted

Aroma: 8.5 Preheat oven to 425F. Place raw, blanched peanuts in a single layeron a baking sheet lined with parchment paper. Roast or 10 minutes or

until peanuts are medium brown in color. Chop peanuts and serve 1tablespoon in a medium snifer. Cover.

Flavor: 7.5 Preheat oven to 425F. Place raw, blanched peanuts in a single layeron a baking sheet lined with parchment paper. Roast or 10 minutes

or until peanuts are medium brown in color. Serve in a 1-ounce cup.Cover with a plastic lid.

NUT T Y


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COCOA

CHOCOLATEA blend o cocoa, including cocoa butter and dark roast aromatics at varying intensities.


Nestle Toll House Semi-SweetChocolate Morsels

Aroma: 8.0 Chop the chocolate chips and place cup in a medium snifer. Cover.

Flavor: 7.5 Place 1 teaspoon o chocolate in a 1-ounce cup. Cover with a plasticlid. During the tasting session, taste one chip per sample.

COCOAA brown, sweet, dusty, musty, ofen bitter aromatic associated with cocoa bean, powdered cocoa andchocolate bars.


Hersheys Cocoa Powder Natural

Unsweetened, in water

Aroma: 7.5 Mix 1/4 teaspoon o cocoa powder with 100 milliliters o water. Serve in

a medium snifer. Cover.

Flavor: 5.0 Mix 1/4 teaspoon o cocoa powder with 100 milliliters o water. Serve in

a 1-ounce cup. Cover with a plastic lid.

DARK CHOCOLATEA high-intensity blend o cocoa and cocoa butter that may include dark roast, spicy, burnt, and mustynotes with increased astringency and bitterness.


Lindt Excellence 90% CocoaSupreme Dark chocolate bar

Aroma: 6.0 Chop the chocolate and put 1 teaspoon in a medium snifer. Cover.

Flavor: 11.0 Serve three 1/2-inch squares o chocolate in a 1-ounce cup. Cover with

a plastic lid.

Dove Promises Silky Smooth DarkChocolate (individually wrapped

bite-sized bars)

Flavor: 8.5 Serve one chocolate in snack-size Ziploc bag.

COCOA


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SWEET

SWEETSee Taste Basics, p. 13

MOLASSESDark, caramelized top notes that may include slightly sharp, acrid, and sulur notes characteristic omolasses.


Grandmas Original Molasses,unsulphured

Aroma: 6.5 Mix 2 teaspoons o molasses in 250 milliliters o water. Serve cup in amedium snifer. Cover.

Flavor: 6.5 Mix 2 teaspoons o molasses in 250 milliliters o water. Serve 1teaspoon molasses in a 1-ounce cup. Cover with a plastic lid.

MAPLE SYRUPA woody, sweet, caramelized, brown, slightly green aromatic associated with maple syrup.


Le Nez du Ca no. 24

maple syrup


Maple Grove Farms Pure Maple

Syrup Medium Amber

Flavor: 5.0 Serve 1 teaspoon maple syrup in a 1-ounce cup. Cover with a plastic lid.

BROWN SUGARA rich, ull, round, sweet aromatic impression characterized by some degree o darkness.


C&H Pure Cane Sugar,Golden Brown

Aroma: 6.0 Place 1 teaspoon brown sugar in a medium snifer. Cover.

Flavor: 5.0 Mix 2 teaspoons sugar in 1 cup water. Serve in a 1-ounce cup. Coverwith a plastic lid.

S W E E T


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CARAMELIZEDA round, ull-bodied, medium brown, sweet aromatic associated with cooked sugars and othercarbohydrates. Does not include burnt or scorched notes.


Le Nez du Ca no. 25 caramel Aroma: 8.0 Place 1 drop o essence on a cotton ball in a large snifer. Cover.

C&H Pure Cane Sugar,

Golden Brown

Flavor: 2.5 Place 2 teaspoons sugar in 1 cup water. Serve 1 teaspoon in a 1-ounce

cup. Cover with a plastic lid.

Flavor: 4.5 Make 60% solution by dissolving 60 grams brown sugar in 1 liter water.

Serve 1 teaspoon in a 1-ounce cup. Cover with a plastic lid.

Caramelized white tablecane sugar

Flavor: 7.5 Place 1 cup white table sugar in a heavy saucepan. Cook over low-to-medium heat, stirring constantly with a wooden spoon, until sugar

is melted. When it has turned light amber in color, remove rom heatand pour onto wax paper. Be very careulmelted sugar is VERY HOT.

Let harden. Break cooled, solidiied sugar into pieces and store in a

labeled airtight container. Serve a ew small pieces in a 1-ounce cup.Cover with a plastic lid.

HONEYSweet, light brown, slightly spicy aromatic associated with honey.


Busy Bee Pure Clover Honey Aroma: 6.0 Dissolve 1 tablespoon honey in 250 milliliters o hot water. Serve

cup in a medium snifer. Cover.

Flavor: 6.5 Dissolve 1 tablespoon honey in 250 milliliters o hot water. Serve in a1-ounce cup. Cover with a plastic lid.

VANILLAA woody, slightly chemical aromatic associated with vanilla bean, which may include brown, beany, loral,and spicy notes.


Le Nez du Ca no. 10 vanilla Aroma: 2.5 Place 2 drops o Le Nez du Ca essence on a cotton ball in a large

snifer. Cover.

Spice Islands Bourbon

Vanilla Bean

Aroma: 5.5 Place 0.5 gram chopped vanilla beans in a medium snifer. Cover.

McCormick Pure Vanilla Extract,

in whole milk

Flavor: 3.0 Stir 1/8 teaspoon o vanilla extract into cup o whole milk. Serve in a

1-ounce cup. Cover with a plastic lid.

S W E E T


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VANILLINAn extremely sweet, non-natural aromatic associated with vanilla, cotton candy, and marshmallows.


Fisher Scientiic Vanill in Aroma: 6.0 Mix 2 grams vanill in powder into 250 millil iters o water. Place in a largesnifer. Cover.

SWEET AROMATICSAn aromatic associated with the impression o a sweet substance.


Fisher Scientiic Vanillin Aroma: 5.0 Mix 0.5 grams o vanillin into 250 milliliters o water in a large

snifer. Cover.

Aroma: 7.0 Mix 2 grams o vanillin into 250 milliliters o water in a large

snifer. Cover.

Nabisco Lorna Doone cookies Flavor: 5.0 Serve 2 cookies in a 3.25-ounce cup. Cover with a plastic lid.

OVERALL SWEETThe perception o a combination o sweet taste and aromatics.


Post Shredded Wheat Flavor: 1.5 Ser ve 2 tablespoons in a 3.25-ounce cup. Cover with a plastic lid.

General Mills Wheaties Flavor: 3.0 Ser ve 2 tablespoons in a 3.25-ounce cup. Cover with a plastic lid.

Nabisco Lorna Doone Cookies Flavor: 5.0 Serve 2 cookies in a 3.25-ounce cup. Cover with a plastic lid.

S W E E T


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FLORAL

FLORALA sweet, light, slightly ragrant aromatic associated with resh lowers.


Welchs 100% White Grape juice Aroma: 6.0 Mix 1 part water and 1 part juice. Place cup o mixture in a mediumsnifer. Cover.

Flavor: 5.0 Mix 1 part water and 1 part juice. Serve mixure in a 1-ounce cup. Coverwith a plastic lid.

Carnation essence oil Aroma: 7.5 Place 1 drop o Carnation essence oil on a cotton ball in a largesnifer. Cover.

Le Nez du Ca n.12coffee blossom

Aroma: 8.0 Place 1 drop o Le Nez du Ca essence on a cotton ball in a largesnifer. Cover.

ROSE

A sweet, sof, slightly musty/dusty loral ragrance associated with resh or dried roses.


Rose water Aroma: 5.0 Place 2 drops o rose water on a cotton ball in a medium snifer. Cover.

JASMINEAn intense, slightly pungent, sweet, loral aromatic with underlying green, musty/dusty notes.


Jasmine extract Aroma: 8.5 Place 1 drop o jasmine extract on a cotton ball in a medium snifer. Cover.

FLORAL


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CHAMOMILEThe sweet, slightly loral/ruity, somewhat woody green associated with chamomile.


Celestial SeasoningsChamomile Tea

Aroma: 5.0 Place 1 tea bag in 1 cup o boiling water. Brew or 5 minutes. Let cool.Serve 1/4 cup o the brewed tea in a medium snifer. Cover.

Flavor: 5.0 Place 1 tea bag in 1 cup o boiling water. Brew or 5 minutes. Let cool.Serve brewed tea in a 1-ounce cup. Cover with a plastic lid.

BLACK TEAA somewhat brown, musty, dried plant and dried bark aromatic associated with the oxidization o tea leaves.


Lipton Black Tea Aroma: 8.0 Cut open 1 tea bag. Pour the tea leaves into medium snifers. Place 1teaspoon o hot water over leaves immediately beore serving.

Flavor: 7.0 Place 1 tea bag in 1 cup o boiling water. Brew or 5 minutes. Let cool.Serve brewed tea in a 1-ounce cup. Cover with a plastic lid.

FLORAL


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AMPLITUDE

AMPLITUDEAmplitude measures the overall impression o a product judged on the ollowing aspects: overall impact,blended (the extent to which the lavors and aromas o the product blend together), longevity, and body/ullness. The amplitude relects the degree to which the characteristics o the product adhere together.

OVERALL IMPACTThe maximum overall sensory impression.


Gevalia Kaffe TraditionalRoast, ground

Flavor: 7.5 Begin brewing 1 hour beore test.Use 30 grams ground coffee and48 ounces deionized water and an autodrip coffee maker that meets

SCAA Certiied Brewer standards. Brew. Transer coffee toclean, insulated airpot (140F) in the evaluation room. Put empty

4-ounce Styrooam cups (with lids) on tray. Serve cup 2/3 ull.

Folgers Classic Roast

Coffee, ground

Flavor: 9.0 Begin brewing 1 hour beore test.Use 30 grams ground coffee and

48 ounces deionized water and an autodrip coffee maker that meetsSCAA Certiied Brewer standards. Brew. Transer coffee to

clean, insulated airpot (140F) in the evaluation room. Put empty4-ounce Styrooam cups (with lids) on tray. Serve cup 2/3 ull.

Folgers Classic Roast, instantcoffee crystals

Flavor: 12.0 Begin preparing 1/2 hour beore the test. Weigh 30 grams o instantcoffee and add to 48 ounces deionized water at 165F. Mix well. Transer

to clean, insulated coffee airpot (140F) in the evaluation room. Putempty 4-ounce Styrooam cups (with lids) on tray. Serve cup 2/3 ull.

BLENDEDThe melding o individual sensory notes such that the products present a uniied overall sensory experienceas opposed to spikes or individual notes.


Folgers Classic Roast, instant

coffee crystals

Flavor: 3.0 Begin preparing 1/2 hour beore the test. Weigh 30 grams o instant

coffee and add to 48 ounces deionized water at 165F. Mix well. Transerto clean, insulated coffee airpot (140F) in the evaluation room. Put

empty 4-ounce Styrooam cups (with lids) on tray. Serve cup 2/3 ull.

AMPLI T UD E


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Folgers Classic RoastCoffee, ground

Flavor: 6.0 Begin brewing 1 hour beore test.Use 30 grams ground coffee and48 ounces deionized water and an autodrip coffee maker that meetsSCAA Certiied Brewer standards. Brew. Transer coffee to

clean, insulated airpot (140F) in the evaluation room. Put empty




SCAA Certiied Brewer standards. Brew. Transer coffee toclean, insulated airpot (140F) in the evaluation room. Put empty


LONGEVITYThe time that the ull, integrated sensory experience sustains itsel in the mouth and afer swallowing.




SCAA Certiied Home Brewer standards. Brew. Transer coffee toclean, insulated airpot (140F) in the evaluation room. Put empty4-ounce Styrooam cups (with lids) on tray. Serve cup 2/3 ull.

Folgers Classic Roast

Coffee, ground


48 ounces deionized water and an autodrip coffee maker that meetsSCAA Certiied Home Brewer standards. Brew. Transer coffee toclean, insulated airpot (140F) in the evaluation room. Put empty



Flavor: 12.0 Begin preparing 1/2 hour beore the test. Weigh 30 grams o instantcoffee and add to 48 ounces deionized water at 165F. Mix well. Transerto clean, insulated coffee airpot (140F) in the evaluation room. Put

empty 4-ounce Styrooam cups (with lids) on tray. Serve cup 2/3 ull.

FULLNESSThe oundation o lavor notes that gives substance to the product. The perception o robust lavor that isrounded with body.



Flavor: 5.0 Begin preparing 1/2 hour beore the test. Weigh 30 grams o instantcoffee and add to 48 ounces deionized water at 165F. Mix well. Transer

to clean, insulated coffee airpot (140F) in the evaluation room. Putempty 4-ounce Styrooam cups (with lids) on tray. Serve cup 2/3 ull.

AMPLI T UD E

BLENDED Cont.


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Folgers Classic RoastCoffee, ground


SCAA Certiied Home Brewer standards. Brew. Transer coffee toclean, insulated airpot (140F) in the evaluation room. Put empty

4-ounce Styrooam cups (with lids) on tray. Serve cup 2/3 ull.Gevalia Kaffe Traditional

Roast, ground


48 ounces deionized water and an autodrip coffee maker that meetsSCAA Certiied Home Brewer standards. Brew. Transer coffee to

clean, insulated airpot (140F) in the evaluation room. Put empty4-ounce Styrooam cups (with lids) on tray. Serve cup 2/3 ull.

AMPLI T UD E

FULLNESS Cont.


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MOUTHFEEL

MOUTH DRYINGA drying, puckering, or tingling sensation on the surace and/or edge o the tongue and mouth.


0.05% alum solution Flavor: 2.5 Serve in a 1-ounce cup. Cover with a plastic lid.

0.07% alum solution Flavor: 3.5 Serve in a 1-ounce cup. Cover with a plastic lid.

THICKNESSThe thick eel o the beverage as you press your tongue through it.


5% sucrose solution Flavor: 2.0 Serve in a 1-ounce cup. Cover with a plastic lid.

Campbells Tomato Juice Flavor: 4.0 Ser ve in a 1-ounce cup. Cover with a plastic lid.

METALLICAn aromatic and moutheel associated with tin cans or aluminum oil.


0.10% potassium chloride solution Flavor: 1.5 Serve in a 1-ounce cup. Cover with a plastic lid.

OILYThe amount o at/oily ilm lef on suraces o mouth afer swallowing or expectorating.


Horizon Organic Low-Fat (1%)ultrapasteurized milk


Kroger Hal & Hal Flavor: 6.0 Serve in a 1-ounce cup. Cover with a plastic lid.

MOUT HFEEL


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Acetic Acid........................................ .......... 20

Acrid............................................................ 32Alcohol....................................... ................. 22

Almond....................................................... 38Animalic...................................................... 29

Anise........................................... ................. 36Apple........................................................... 17Ashy............................................................. 33

Beany.......................................................... 26Berry........................................... ................. 14

Bitter ........................................................... 13Black Tea.................................................... 45

Blackberry........................................ .......... 15Blended...................................................... 46Blueberry.................................................... 15

Body/Fullness........................................... 47Brown Sugar........................................... ... 41

Brown, Roast............................................. 34Brown Spice............................................... 37

Burnt........................................................... 33Butyric Acid...................................... .......... 20Caramelized............................................... 42

Cardboard........................................ .......... 27Chamomile................................................ 45

Cherry ......................................................... 17

Chocolate......................................... .......... 40Cinnamon.................................................. 37Citric Acid................................................... 21Citrus Fruit ................................................. 18

Clove........................................................... 37Cocoa.......................................................... 40

Coconut..................................... ................. 18Dark Chocolate......................................... 40

Dark Green................................................. 25Dried Fruit.................................................. 15Fermented................................................. 22

Floral........................................................... 44Fresh........................................... ................. 25

Fruity........................................................... 14Grain........................................... ................. 35

Grape .......................................................... 17Graperuit......................................... .......... 19Green........................................................... 25

Lemon........................................ ................. 19

Lime ............................................................ 19Longevity.......................................... .......... 47

Malic Acid................................................... 21Malt.............................................................. 35

Maple Syrup..................................... .......... 41Meaty/Brothy.......................................... ... 29Medicinal.......................................... .......... 30

Metallic....................................................... 49Molasses........................................... .......... 41

Moldy/Damp........................................... ... 29Mouth Drying.......................................... ... 49

Musty/Dusty..................................... .......... 28Musty/Earthy............................................. 28Nutmeg...................................... ................. 36

Nutty ........................................................... 38Oily .............................................................. 49

Olive Oil...................................................... 24Orange........................................................ 19

Other Fruit........................................ .......... 16Overall Impact........................................ ... 46Overall Sweet............................................ 43

Overripe/Near ermented....................... 23Papery........................................ ................. 27

Peach.......................................................... 17

Peanuts....................................................... 39Peapod....................................................... 24Pear............................................................. 17Pepper........................................................ 36

Petroleum.................................................. 31Phenolic..................................................... 29

Pineapple......................................... .......... 18Pipe Tobacco.......................................... ... 32

Pomegranate.......................................... ... 18Prune .......................................................... 16Pungent...................................................... 36

Raisin .......................................................... 16Raspberry......................................... .......... 15

Raw...................................... ........................ 24Roasted ...................................................... 34

Rose............................................................. 44Rubber........................................................ 30Salty ............................................................ 13

Sweet.......................................................... 41

Sweet Aromatics....................................... 43Thickness................................................... 49

Tobacco..................................... ................. 32Underripe....................................... .......... 24

Vanilla......................................................... 42Vanillin........................................................ 43Vegetative......................................... .......... 26

Whiskey ...................................................... 22Winey.......................................................... 22

Woody........................................ ................. 28

INDEX

WCR Sensory Lexicon Edition 1 2016

Documents

Transcript of WCR Sensory Lexicon Edition 1 2016