Acidity (f) [11,40] | A sour, sharp, puckering sensation in the mouth caused by acids. |
Acrid (a) [7,41,42,43] | The sharp pungent bitter acidic aromatics associated with products that are excessively roasted or browned. |
Acrid (f) [41,42,43,44,45] | The sharp pungent bitter acidic aromatics associated with products that are excessively roasted or browned. |
Ashy (a) [7,11,40,41,42,44] | Dry, dusty, dirty smoky aromatics associated with the residual of burnt products. |
Ashy (f) [7,12,40,41,45,46] | Dry, dusty, dirty smoky aromatics associated with the residual of burnt products. |
Balance/Blended [41,42,44] | The melding of individual sensory notes such that the products present a unified overall sensory experience as opposed to spikes or individual notes. |
Beany (f) [7,42,46] | The brown, somewhat musty, earthy aromatics associated with cooked legumes such as pinto beans and lima beans. |
Bitter aftertaste [11,41,42,43,44,45] | The fundamental taste factor associated with a caffeine solution. |
Bitter taste [11,40,41,42,44,45,46] | The fundamental taste factor associated with a caffeine solution. |
Body (Mouthfeel) [11,40,43,44] | The viscosity of the coffee, heaviness on the tongue—thin to thick. |
Brown (f) [7,43,45] | Full, round, aromatic impression always characterized as some degree of darkness, generally associated with other attributes (i.e., tasted, nutty, sweet, etc.). |
Burnt (a) [7,11,40,41,42,43,44,47] | The dark brown impression of an over-cooked or over-roasted product that can be sharp, bitter and sour. |
Burnt (f) [40,41,42,45,47] | The dark brown impression of an over-cooked or over-roasted product that can be sharp, bitter, and sour. |
Caramel (f) [40,42,44,45,47]. | Aromatics associated with caramel made from heated syrup. |
Cardboard (a) [40,42,46] | The aromatic associated with cardboard or paper packaging. |
Chemical (a) [40,42,44,45] | Aromatics associated with a broad range of chemicals such as rubber, petroleum, medicinal, skunky. |
Chocolate/Dark Chocolate (a) [40,41,42,43,44,45] | A high-intensity blend of cocoa and cocoa butter that may include dark roast, spicy, burnt, must notes which includes increased astringency and bitterness. |
Chocolate/Dark Chocolate (f) [40,41,42,43,45,46] | A high-intensity blend of cocoa and cocoa butter that may include dark roast, spicy, burnt, must notes which includes increased astringency and bitterness. |
Citrus fruit (a) [7,41,42,44,45,46] | The citric, sour, astringent, slightly sweet, peely, and somewhat floral aromatics which may include lemons, limes, grapefruits, and oranges. |
Citrus fruit (f) [41,42,45] | The citric, sour, astringent, slightly sweet, peely, and somewhat floral aromatics which may include lemons, limes, grapefruits, and oranges. |
Cocoa (a) [7,41,42,43,44,45] | A brown, sweet, dusty, musty, often bitter aromatic associated with cocoa bean, powdered cocoa, and chocolate bars. |
Cocoa (f) [7,11,41,42,45] | A brown, sweet, dusty, musty, often bitter aromatic associated with cocoa bean, powdered cocoa, and chocolate bars. |
Coffee ID/Fullness [7,11,41,42,46,47] | The foundation of flavor notes that gives substance to the coffee brew. The perception of robust flavor that is rounded with the body; in this case a full, rounded coffee identity. |
Earthy (f) [40,41,42] | Aromatics associated with damp, wet soil. |
Fermented (a) [40,41,42,45] | Pungent, sweet, slightly sour, sometimes yeasty, alcohol like aromatics characteristics of fermented fruits or sugar or over-proofed dough. |
Fermented (f) [40,41,42,45] | Pungent, sweet, slightly sour, sometimes yeasty, alcohol like aromatics characteristics of fermented fruits or sugar or over-proofed dough. |
Fidelity [42,46] | The total sensory experiences of the trueness of the product in the stated context; in this case, its believability as coffee. Note: this does not imply any quality of the coffee. |
Floral (a) [7,40,41,42,44,45] | Sweet, light, slightly fragrant aromatic associated with (fresh) flowers. |
Floral (f) [7,41,42,45,46] | Sweet, light, slightly fragrant aromatic associated with (fresh) flowers. |
Fruity (a) [7,40,41,42,44,45] | A sweet, floral aromatic blend of a variety of ripe fruits. |
Fruity (f) [7,41,42,45,46] | A sweet, floral aromatic blend of a variety of ripe fruits. |
Grain(a) [42,44,45,46,47] | The light dusty/musty aromatics associated with grains such as corn, wheat, bran, rice, and oats. |
Green (a) [7,41,42,44] | Aromatic characteristic of fresh plant-based material. Attributes may include leafy, viney, unripe, grassy, peapod. |
Green (f) [7,40,41,42,44,45] | Aromatic characteristic of fresh plant-based material. Attributes may include leafy, viney, unripe, grassy, peapod. |
Longevity [41,42,46] | The time that the fully integrated sensory experience sustains itself in the mouth and after swallowing. |
Malty (a) [42,44,45,47] | An aromatic described as brown sweet, musty and somewhat grainy. |
Metallic (f) [42,44,45] | An aromatic and mouthfeel associated with tin cans or aluminum foil. |
Mouth Drying [40,41,42,43,44,45] | A drying puckering or tingling sensation on the surface and/or edge of the tongue and mouth. |
Musty/Earthy (a) [7,41,42,45] | The slightly musty aromatics associated with raw potatoes and damp humus, slightly musty notes. |
Musty/Earthy (f) [41,42,45] | The slightly musty aromatics associated with raw potatoes and damp humus, slightly musty notes. |
Nutty (a) [7,40,41,42,44,45] | A combination of slightly sweet, brown, woody, oily, musty, astringent, and bitter aromatics commonly associated with nuts, seeds, beans, and grains. |
Nutty (f) [7,40,41,42,45,47] | A combination of slightly sweet, brown, woody, oily, musty, astringent, and bitter aromatics commonly associated with nuts, seeds, beans, and grains. |
Oily [40,42,44] | The amount of fat/oily film left on surfaces of the mouth after swallowing or expectorating. |
Overall impact [41,42,43] | The maximum overall sensory impression during the whole tasting time. |
Pungent (a) [7,40,42,44,45] | A sharp physically penetrating sensation in the nasal cavity. |
Rioy (a) [11] | Aroma associated with iodine in water, described as chlorine-like, brassy, metallic, and chemical. |
Roasted (a) [7,11,41,42,43,44,45,47] | Brown impression characteristic of products cooked to a high temperature by dry heat. It does not include bitter or burnt notes. |
Roasted (f) [7,11,41,42,43,45,47] | Brown impression characteristic of products cooked to a high temperature by dry heat. It does not include bitter or burnt notes. |
Salty taste [40,42,44] | Fundamental taste factor of which sodium chloride is typical. |
Smoky (a) [40,41,42,43,44,45] | An acute pungent aromatic that is a product of combustion of wood, leaves or non-natural product. |
Smoky (f) [41,43,45,46] | An acute pungent aromatic that is a product of combustion of wood, leaves, or non-natural product. |
Sour aromatics (f) [7,40,42,46,47] | An aromatic associated with the impression of a sour product. |
Sour taste [41,42,43,45] | The fundamental taste factor associated with a citric acid solution. |
Spice brown (a) [42,44] | Sweet, brown aromatics associated with spices such as cinnamon, clove, nutmeg, allspice. |
Stale (a) [11,41,42] | The aromatics characterized by lack of freshness. |
Stale (f) [11,41,42,45] | The aromatics characterized by lack of freshness. |
Sweet Aromatics (a) [7,40,41,42,45] | An aromatic associated with the impression of a sweet substance. |
Sweet Aromatics (f) [7,41,42,45,47] | An aromatic associated with the impression of a sweet substance. |
Sweet taste [40,41,42,44,45] | A fundamental taste factor of which sucrose is typical. |
Tobacco (f) [7,40,42] | Characteristic reminiscent of tobacco’s odor and taste, but should not be used for burnt tobacco. |
Winey (a) [40,42,44] | Sharp, pungent, somewhat fruity alcohol-like aromatic associated with red wine. |
Woody (a) [7,11,42,43,44,45,47] | The sweet, brown, musty, dark aromatics associated with a bark of a tree. |
Woody (f) [40,41,42,45] | The sweet, brown, musty, dark aromatics associated with a bark of a tree. |