“…They were asked to evaluate samples and choose the terms that best described them from a list of 20 predefined descriptors [34], which were: yellow color, light yellow color, aerated, bright, milk aroma, rancid aroma, vegetable oil aroma, butter flavor, milk flavor, rancid flavor, sweet taste, grass flavor, oil taste, metallic taste, salty taste, bitter taste, sour cream taste, light texture, homogeneous, and consistent. Descriptive terms were previously determined through the repertory grid method [35,36]. The sequence of terms in the list was balanced for each subject and kept the same for all samples [24].…”