Table 4 Definitions of sensorial attributes used in the descriptive analysis of Chinese liquor.
Attributes | Definition | Anchoring points (full mark = 10) |
|---|---|---|
Appearance | ||
1. Color | Colorless and transparent | Colorless and transparent (10) – yellowish (0) |
2. Clarity | Lack of cloudiness | Clear (10) – dull (0) |
Odor | ||
3. Pungent | Strong and sharp; acrid | Imperceptible (10) – very intensive (0) |
4. Exotic fragrance | Fragrance that doesn’t belong to liquor | Imperceptible (10) – very intensive (0) |
5. Bouquet | Typical pleasing odor of liquor | Imperceptible (0) – very intensive (10) |
Taste | ||
6. Harsh | Coarse; spicy | Imperceptible (10) – very intensive (0) |
7. Mellow | Full and pleasing flavor | Imperceptible (0) – very intensive (10) |
Overall quality | Overall quality of the sample | High quality (10) – inferior quality (0) |
