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Table 2.
Sensory attributes selected and composition of their reference standards. 1Attributes added at 17 months.
| Sensorycluster | Attribute Attribute | Reference standard |
|---|---|---|
| Visual | Colour intensity | |
| Amylic | Isoamyl acetate | |
| Animal (leather) | 4-Ethylphenol | |
| Cooked red fruits | Red fruits jam | |
| Olfactory | Dry wood (dust)1 | Unheated wood powder |
| Pastry (vanilla, caramel) | Caramel syrup | |
| Pepper | Black pepper | |
| Astringency | Grape stem tannin extract | |
| Gustatory | Bitterness | Caffeine |
| Sourness | Tartaric acid | |
| Sweetness1 | Grape sugar | |
| Alcohol1 | Absolute ethanol |
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