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Table 2 Definitions and scales for sensory properties used to describe formulas’ attributes

From: Flavor, relative palatability and components of cow’s milk hydrolysed formulas and amino acid-based formula

Attribute Definition and scales
Smell unpleasant (−) → pleasant (+)
Texture rough (−) → smooth (+)
Taste unpleasant (−) → pleasant (+)
Aftertaste long (−) → short (+)
  1. Smell: the characteristic perceived by the olfactory sense.
  2. unpleasant (−) → pleasant (+).
  3. Texture: degree to which the surface of the samples feels smooth or rough in the mouth.
  4. Rough (−) → smooth (+).
  5. taste: the flavor perceived by the mouth.
  6. Low (−) → High (+).
  7. Aftertaste: length of time after swallowing the sample the flavor persists in the mouth.
  8. Long (−) → short (+).