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| Descriptor | Definition | Scales and references | |
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| Appearance whey presence | Visual observation of whey | Absence(0) | Amount as a teaspoon (10) |
| Mouth texture friability | Ability to generate cheese fragment from the beginning of chewing | Skimmed plain yoghurt Larsa(0) | Curd brand Asturiana (10) |
| Solubility | Ability of the sample to melt with saliva | Curd Asturiana (5) | |
| Moistness | Perception of water absorbed or released by that product during early mastication | Banana (0) | Skimmed plain yoghurt Larsa (10) |
| Graininess | Perception of coarse particles in the mouth | Whey cheese Arquega (5) | |
| Floury | Perception of floury texture in the mouth | Ripe golden apple (0) | Canned beans without skin (10) |
| Creaminess | Perception of thickness and smoothness pressing the sample between the tongue and palate | Skimmed plain yoghurt (0) | Spreadable cheese Philadelphia (10) |
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| Taste and aroma | | | |
| Acid taste | Basic taste similar to that of diluted aqueous solution of citric acid | 0.13 g/L (5) | |
| Salty taste | Basic taste similar to that of diluted aqueous solution of sodium chloride | 0.70 g/L (5) | |
| Bitter taste | Basic taste similar to that of diluted aqueous solution of caffeine | 0.54 g/L (5) | |
| Fresh cheese flavor | Intensity of the olfactory- gustatory sensation perceived during mastication associated with typical aroma of fresh cheese | Commercial cheese Burgos type (5) | |
| Milk flavor | Intensity of the olfactory-gustatory sensation perceived during mastication associated with raw milk at room temperature | Absence (0) | Full fat milk (10) |
| Strange flavor | No typical aromas related to fresh cheese | Absence (0) | Intense (10) |
| After taste | Intensity of the olfactory-gustatory sensation perceived after mastication and swallowing the sample | Absence (0) | Intense (10) |
| Persistency | Duration of the olfactory-gustatory sensation perceived after the bolus leaves of the mouth | ≤10 s | ≥60 s (10) |
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