Table 5
Definiction of flavor characteristic terms
| Flavor characteristic terms | Definition |
|---|---|
| Ester | The aroma of esters such as ethyl acetate, ethyl caproate and ethyl caprylate. It also includes fruity aromas and chemical impressions of esters and higher alcohols. |
| Dried fruits | The aroma is reminiscent of dried, concentrated fruits such as dried fruit and raisins, red wine and brandy. |
| Toasty | The aroma is reminiscent of charring, which can be felt in orthonasal and retronasal senses. Roasted aroma. |
| Caramel | The aroma is reminiscent of caramel, honey and molasses. It's easy to feel orthonasally, but one can also feel it retoronasally, after spitting it out. |
| Vanilla | The aroma is reminiscent of vanilla. It's easy to feel in retronasally, but one can also feel it orthonasally, after spitting it out. |
| Sweet flavor | Sweet flavors felt retronasally and in the aftertaste, except for the sweet aroma that can be felt orthonasally. |
| Pungency | Pungent feeling orally.It also includes a hot taste, astringent and other oral sensations. |
| Oiliness | An oily feeling orally that clings to the tongue. |
