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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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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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
0.01% caffeine solution Flavor: 2.0 Ser ve solution in a 1-ounce cup. Cover with a plastic lid.
0.02% caffeine solution Flavor: 3.5 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.
0.05% caffeine solution Flavor: 6.5 Ser ve solution in a 1-ounce cup. Cover with a plastic lid.
SALTYA undamental taste actor o which sodium chloride is typical.
REFERENCE I NTENSI TY PREPARATION
0.15% Sodium Chloride Solution Flavor: 1.5 Serve solution in a 1-ounce cup. Cover with a plastic lid.
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FRUITY
FRUITYA sweet, loral, aromatic blend o a variety o ripe ruits.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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
Flavor: 7.5 Serve juice in a 1-ounce cup. Cover with a plastic lid.
StrawberryThe somewhat sweet, slightly sour, loral, ruity, requently winey aromatic associated with strawberry.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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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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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
Le Nez du Ca n.17 apple Aroma: 7.0 Place 1 drop o essence on a cotton ball in a large snifer. Cover.
FRUI T Y
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1 7
AppleA sweet, light, ruity, somewhat loral aromatic commonly associated with resh or processed apples.
REFERENCE I NTENSI TY PREPARATION
Le Nez du Ca n.17 apple Aroma: 5.0 Place 1 drop o essence on a cotton ball in a large snifer. Cover.
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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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LemonThe citric, sour, astringent, slightly sweet, peely and somewhat loral aromatic associated with lemon.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
Ocean Spray 100% WhiteGraperuit Juice
Flavor: 11.0 Serve juice in a 1-ounce cup. Cover with a plastic lid.
Kroger 100% WhiteGraperuit Juice
Flavor: 13.5 Serve juice in a 1-ounce cup. Cover with a plastic lid.
Orange
The citric, sweet, loral, slightly sour aromatic associated with oranges, which may include bitter, peely, andastringent notes.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
1.0% acetic acid solution Aroma: 2.5 Ser ve in a 1-ounce cup. Cover with a plastic lid.
Flavor: 3.0 Serve in a 1-ounce cup. Cover with a plastic lid.
2.0% acetic acid solution Aroma: 3.0 Ser ve in a 1-ounce cup. Cover with a plastic lid.
Flavor: 4.5 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.
REFERENCE I NTENSI TY PREPARATION
0.4 l/l butyric acid solution Aroma: 2.5 Serve in a 1-ounce cup. Cover with a plastic lid.
Flavor: 3.0 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.
REFERENCE I NTENSI TY PREPARATION
0.2 l/l isovaleric acid solution Aroma: 3.0 Serve in a 1-ounce cup. Cover with a plastic lid.
Flavor: 4.0 Serve in a 1-ounce cup. Cover with a plastic lid.
CITRIC ACIDA mild, clean, sour aromatic with slight citrus notes accompanied by astringency.
REFERENCE I NTENSI TY PREPARATION
0.025 % citric acid solution Aroma: 0.0 Serve in a 1-ounce cup. Cover with a plastic lid.
Flavor: 2.5 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.
Flavor: 3.5 Serve in a 1-ounce cup. Cover with a plastic lid.
MALIC ACIDA sour, sharp, somewhat ruity aromatic accompanied by astringency.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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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REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
Bertolli Extra Virgin Olive Oil Aroma: 8.5 Put 1 tablespoon in a medium snifer. Cover.
RAWAn aromatic associated with uncooked products.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
G REEN/VEG ET AT I VE
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VEGETATIVESharp, slightly pungent aromatic associated with green plant or vegetable matter such as parsley, spinach,or peapod.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
G REEN/VEG ET AT I VE
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STALE/PAPERY
STALEThe aromatic characterized by a lack o reshness.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
Vaseline petroleum jelly Aroma: 3.0 Place a teaspoon o jelly in a medium snifer. Cover.
SKUNKYA combination o aromatics associated with skunks.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
Le Nez du Ca no. 33 pipetobacco
Aroma: 5.0 Place 1 drop o essence on a cotton ball in a large snifer. Cover.
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
Benzyl disulide Aroma: 4.5 Place 0.1 gram o benzyl disulide in a medium snifer. Cover.
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.
REFERENCE I NTENSI TY PREPARATION
Benzyl disulide Aroma: 3.5 Place 0.1 gram o benzyl disulide in a medium snifer. Cover.
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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REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
Le Nez du Ca no. 29roasted hazelnuts
Aroma: 7.5 Place 1 drop o essence on a cotton ball in a large snifer. Cover.
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.
REFERENCE I NTENSI TY PREPARATION
Le Nez du Ca no. 27
roasted almonds
Aroma: 7.0 Place 1 drop o essence on a cotton ball in a large snifer. Cover.
HAZELNUTA woody, brown, sweet, musty/earthy, slightly cedar aromatic. May include loral, beany, oily, astringent,and bitter lavor notes.
REFERENCE I NTENSI TY PREPARATION
Le Nez du Ca no. 29
roasted hazelnuts
Aroma: 5.5 Place 1 drop o essence on a cotton ball in a large snifer. Cover.
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
Le Nez du Ca no. 24
maple syrup
Aroma: 7.0 Place 1 drop o essence on a cotton ball in a large snifer. Cover.
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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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REFERENCE I NTENSI TY PREPARATION
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
4-ounce Styrooam cups (with lids) on tray. Serve cup 2/3 ull.
Gevalia Kaffe TraditionalRoast, ground
Flavor: 10.0 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.
LONGEVITYThe time that the ull, integrated sensory experience sustains itsel in the mouth and afer swallowing.
REFERENCE I NTENSI TY PREPARATION
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 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
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 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.
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. 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.
REFERENCE I NTENSI TY PREPARATION
Folgers Classic Roast, instantcoffee crystals
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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REFERENCE I NTENSI TY PREPARATION
Folgers Classic RoastCoffee, 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 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
Flavor: 10.0 Begin brewing 1 hour beore test.Use 30 grams ground coffee and
48 ounces deionized water and an autodrip coffee maker that meetsSCAA Certiied 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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
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.
REFERENCE I NTENSI TY PREPARATION
Horizon Organic Low-Fat (1%)ultrapasteurized milk
Flavor: 3.0 Serve in a 1-ounce cup. Cover with a plastic lid.
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