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| Sensory attribute | Description | Reference sample (intensity) |
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| Total intensity of odor | The total intensity of all odor properties | |
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| Grass-like odor | Odor of grass, moss, and fresh green | Cis-3-hexen-1-oli (only during training to identify the odor) |
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| Sea-like odor | Odor of salt water, reeds, and wet green | Second cooking: water of 10 g Kombu (WISSI Atlantic vegetables) boiled twice in 1 L of clean: water for 30 min (4) |
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| Fish-like odor | Odor of fish and fatty fish | Fish oil (Ecolomega natural) (6) |
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| Fatty odor | Odor of oil, fatty fish, and fish oil | Fish oil (Ecolomega natural) (5) |
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| Seaweed-like odor | Odor of algae and especially seaweed | Cooking: water of 10 g Kombu (WISSI Atlantic vegetables) boiled once in 1 L of water for 30 min (5) |
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| Mud-like odor | The odor when one steps onto a bed of reeds on the shore, and especially the odor that arises from an oxygen-free condition. Can also be a mud-like odor, an odor of clay from city road construction works, or an odor of rotten egg, damp grass, or fodder compost | |
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| Earthy odor | The odor of an underground cellar. The odor of cellar or soil is related to an earthy and/or musty odor | |
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| Moldy odor | The odor associated with mold | |
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| Musty odor | All non-fresh odors (e.g., mud-like, earthy, moldy, and other odors) | |
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| Rancid odor | The odor of rancid and oxidized fat/oil | Butyric acid (during training to identify the odor in the sample) |
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| Metallic odor | The odor of iron and metal | |
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| Total intensity of taste | The total intensity of all taste and flavor properties | |
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| Sweetness | The taste of sweetness | 0.3% (w/v) sucrose (5) |
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| Saltiness | The taste of saltiness | 0.2% (w/v) NaCl (8) |
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| Umami | The taste of umami | 0.1% (w/v) sodium glutamate (7) |
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| Sourness | The taste of sourness | 0.03% (w/v) citric acid (8) |
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| Bitterness | The taste of bitterness | 0.03% (w/v) caffeine (7) |
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| Fish-like flavor | The flavor of fish and fatty fish | Fish oil (Ecolomega natural) (7) |
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| Fatty flavor | The flavor of oil, fatty fish, and fish oil | Fish oil (Ecolomega natural) (5) |
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| Sea-like flavor | The flavor of salt water, reeds, and wet green | Second cooking water of 10 g Kombu (WISSI Atlantic vegetables) boiled twice in 1 L of fresh water for 30 min (5) |
|
| Seaweed-like flavor | The flavor of algae and seaweed | Cooking water of 10 g Kombu (WISSI Atlantic vegetables) boiled once in 1 L of water for 30 min (8)
Second cooking water of 10 g Kombu (WISSI Atlantic vegetables) boiled twice in 1 L of fresh water for 30 min (5) |
|
| Mud-like flavor | The flavor when one steps onto a bed of reeds on the shore, and especially the odor that arises from an oxygen-free condition. Can also be a mud-like odor, an odor of clay from city road construction works, or an odor of rotten egg, damp grass, or fodder compost | |
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| Earthy flavor | The flavor of an underground cellar. The flavor of cellar or soil is related to an earthy and/or musty flavor | |
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| Moldy flavor | The flavor associated with mold | |
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| Musty flavor | All non-fresh flavors (e.g., mud-like, earthy, moldy, and other flavors) | |
|
| Rancid flavor | The flavor of rancid and oxidized fat/oil | Butyric acid (by smelling, during training to identify the flavor of the sample) |
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| Metallic flavor | The flavor of iron and metal | |
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| Total intensity of aftertaste | The taste and flavor that stays in the mouth after swallowing | |
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