1. Your gender 您的性別： Male 男 Female 女
2. Your age 您的年齡： 18 19 20 21 22 23 24 25
Please taste the first sample with the number [ ]請品嘗第一個(gè)樣品編號(hào)[ ]
3. # Appearance Please tick all the words from the following list that you think are suitable to describe the sensory characteristics of the sample. # 外觀 請從以下列表中勾選您認(rèn)為能夠描述樣品感官特征的所有詞匯。
Brownish-black Dark brown Red to brown Light amber color Translucent
4. # Aroma Please tick all the words from the following list that you think are suitable to describe the sensory characteristics of the sample. # 香氣 請從以下列表中勾選您認(rèn)為能夠描述樣品感官特征的所有詞匯。
Sauce-like Seafood-like Steamed Shellfish Sweet Creamy Fresh Seaweed Crab-like Dried shrimp Fermented fish sauce aroma Fishy Ammonia smell Corrosive sulfur odor Fermentation aroma Alcoholic Fruity Green Fatty Cream Floral Bakery aroma Roasted Caramel aroma Meaty Cooked garlic-like
5. # Basic Flavor Please tick all the words from the following list that you think are suitable to describe the sensory characteristics of the sample. # 基礎(chǔ)香味 請從以下列表中勾選您認(rèn)為能夠描述樣品感官特征的所有詞匯。
Sweetness Saltiness Sourness Bitterness Umami
6. # Special Flavor Please tick all the words from the following list that you think are suitable to describe the sensory characteristics of the sample. # 特殊風(fēng)味 請從以下列表中勾選您認(rèn)為能夠描述樣品感官特征的所有詞匯。
Kokumi Mouthfulness Thickness Rich taste Long-lasting Fishy Fermentation aroma
7. # Texture Please tick all the words from the following list that you think are suitable to describe the sensory characteristics of the sample. # 質(zhì)地 請從以下列表中勾選您認(rèn)為能夠描述樣品感官特征的所有詞匯。
High liquidity Thick Slight hanging of the wall
Please taste the second sample with the number [ ]請品嘗第二個(gè)樣品編號(hào)[ ]
8. # Appearance Please tick all the words from the following list that you think are suitable to describe the sensory characteristics of the sample. # 外觀 請從以下列表中勾選您認(rèn)為能夠描述樣品感官特征的所有詞匯。
Brownish-black Dark brown Red to brown Light amber color Translucent
9. # Aroma Please tick all the words from the following list that you think are suitable to describe the sensory characteristics of the sample. # 香氣 請從以下列表中勾選您認(rèn)為能夠描述樣品感官特征的所有詞匯。
Sauce-like Seafood-like Steamed Shellfish Sweet Creamy Fresh Seaweed Crab-like Dried shrimp Fermented fish sauce aroma Fishy Ammonia smell Corrosive sulfur odor Fermentation aroma Alcoholic Fruity Green Fatty Cream Floral Bakery aroma Roasted Caramel aroma Meaty Cooked garlic-like
10. # Basic Flavor Please tick all the words from the following list that you think are suitable to describe the sensory characteristics of the sample. # 基礎(chǔ)香味 請從以下列表中勾選您認(rèn)為能夠描述樣品感官特征的所有詞匯。
Sweetness Saltiness Sourness Bitterness Umami
11. # Special Flavor Please tick all the words from the following list that you think are suitable to describe the sensory characteristics of the sample. # 特殊風(fēng)味 請從以下列表中勾選您認(rèn)為能夠描述樣品感官特征的所有詞匯。
Kokumi Mouthfulness Thickness Rich taste Long-lasting Fishy Fermentation aroma
12. # Texture Please tick all the words from the following list that you think are suitable to describe the sensory characteristics of the sample. # 質(zhì)地 請從以下列表中勾選您認(rèn)為能夠描述樣品感官特征的所有詞匯。
High liquidity Thick Slight hanging of the wall
Please taste the third sample with the number [ ]請品嘗第三個(gè)樣品編號(hào)[ ]
13. # Appearance Please tick all the words from the following list that you think are suitable to describe the sensory characteristics of the sample. # 外觀 請從以下列表中勾選您認(rèn)為能夠描述樣品感官特征的所有詞匯。
Brownish-black Dark brown Red to brown Light amber color Translucent
14. # Aroma Please tick all the words from the following list that you think are suitable to describe the sensory characteristics of the sample. # 香氣 請從以下列表中勾選您認(rèn)為能夠描述樣品感官特征的所有詞匯。
Sauce-like Seafood-like Steamed Shellfish Sweet Creamy Fresh Seaweed Crab-like Dried shrimp Fermented fish sauce aroma Fishy Ammonia smell Corrosive sulfur odor Fermentation aroma Alcoholic Fruity Green Fatty Cream Floral Bakery aroma Roasted Caramel aroma Meaty Cooked garlic-like
15. # Basic Flavor Please tick all the words from the following list that you think are suitable to describe the sensory characteristics of the sample. # 基礎(chǔ)香味 請從以下列表中勾選您認(rèn)為能夠描述樣品感官特征的所有詞匯。
Sweetness Saltiness Sourness Bitterness Umami
16. # Special Flavor Please tick all the words from the following list that you think are suitable to describe the sensory characteristics of the sample. # 特殊風(fēng)味 請從以下列表中勾選您認(rèn)為能夠描述樣品感官特征的所有詞匯。
Kokumi Mouthfulness Thickness Rich taste Long-lasting Fishy Fermentation aroma
17. # Texture Please tick all the words from the following list that you think are suitable to describe the sensory characteristics of the sample. # 質(zhì)地 請從以下列表中勾選您認(rèn)為能夠描述樣品感官特征的所有詞匯。
High liquidity Thick Slight hanging of the wall
Please taste the forth sample with the number [ ]請品嘗第四個(gè)樣品編號(hào)[ ]
18. # Appearance Please tick all the words from the following list that you think are suitable to describe the sensory characteristics of the sample. # 外觀 請從以下列表中勾選您認(rèn)為能夠描述樣品感官特征的所有詞匯。
Brownish-black Dark brown Red to brown Light amber color Translucent
19. # Aroma Please tick all the words from the following list that you think are suitable to describe the sensory characteristics of the sample. # 香氣 請從以下列表中勾選您認(rèn)為能夠描述樣品感官特征的所有詞匯。
Sauce-like Seafood-like Steamed Shellfish Sweet Creamy Fresh Seaweed Crab-like Dried shrimp Fermented fish sauce aroma Fishy Ammonia smell Corrosive sulfur odor Fermentation aroma Alcoholic Fruity Green Fatty Cream Floral Bakery aroma Roasted Caramel aroma Meaty Cooked garlic-like
20. # Basic Flavor Please tick all the words from the following list that you think are suitable to describe the sensory characteristics of the sample. # 基礎(chǔ)香味 請從以下列表中勾選您認(rèn)為能夠描述樣品感官特征的所有詞匯。
Sweetness Saltiness Sourness Bitterness Umami
21. # Special Flavor Please tick all the words from the following list that you think are suitable to describe the sensory characteristics of the sample. # 特殊風(fēng)味 請從以下列表中勾選您認(rèn)為能夠描述樣品感官特征的所有詞匯。
Kokumi Mouthfulness Thickness Rich taste Long-lasting Fishy Fermentation aroma
22. # Texture Please tick all the words from the following list that you think are suitable to describe the sensory characteristics of the sample. # 質(zhì)地 請從以下列表中勾選您認(rèn)為能夠描述樣品感官特征的所有詞匯。
High liquidity Thick Slight hanging of the wall
Please taste the fifth sample with the number [ ]請品嘗第五個(gè)樣品編號(hào)[ ]
23. # Appearance Please tick all the words from the following list that you think are suitable to describe the sensory characteristics of the sample. # 外觀 請從以下列表中勾選您認(rèn)為能夠描述樣品感官特征的所有詞匯。
Brownish-black Dark brown Red to brown Light amber color Translucent
24. # Aroma Please tick all the words from the following list that you think are suitable to describe the sensory characteristics of the sample. # 香氣 請從以下列表中勾選您認(rèn)為能夠描述樣品感官特征的所有詞匯。
Sauce-like Seafood-like Steamed Shellfish Sweet Creamy Fresh Seaweed Crab-like Dried shrimp Fermented fish sauce aroma Fishy Ammonia smell Corrosive sulfur odor Fermentation aroma Alcoholic Fruity Green Fatty Cream Floral Bakery aroma Roasted Caramel aroma Meaty Cooked garlic-like
25. # Basic Flavor Please tick all the words from the following list that you think are suitable to describe the sensory characteristics of the sample. # 基礎(chǔ)香味 請從以下列表中勾選您認(rèn)為能夠描述樣品感官特征的所有詞匯。
Sweetness Saltiness Sourness Bitterness Umami
26. # Special Flavor Please tick all the words from the following list that you think are suitable to describe the sensory characteristics of the sample. # 特殊風(fēng)味 請從以下列表中勾選您認(rèn)為能夠描述樣品感官特征的所有詞匯。
Kokumi Mouthfulness Thickness Rich taste Long-lasting Fishy Fermentation aroma
27. # Texture Please tick all the words from the following list that you think are suitable to describe the sensory characteristics of the sample. # 質(zhì)地 請從以下列表中勾選您認(rèn)為能夠描述樣品感官特征的所有詞匯。
High liquidity Thick Slight hanging of the wall
Please taste the sixth sample with the number [ ]請品嘗第六個(gè)樣品編號(hào)[ ]
28. # Appearance Please tick all the words from the following list that you think are suitable to describe the sensory characteristics of the sample. # 外觀 請從以下列表中勾選您認(rèn)為能夠描述樣品感官特征的所有詞匯。
Brownish-black Dark brown Red to brown Light amber color Translucent
29. # Aroma Please tick all the words from the following list that you think are suitable to describe the sensory characteristics of the sample. # 香氣 請從以下列表中勾選您認(rèn)為能夠描述樣品感官特征的所有詞匯。
Sauce-like Seafood-like Steamed Shellfish Sweet Creamy Fresh Seaweed Crab-like Dried shrimp Fermented fish sauce aroma Fishy Ammonia smell Corrosive sulfur odor Fermentation aroma Alcoholic Fruity Green Fatty Cream Floral Bakery aroma Roasted Caramel aroma Meaty Cooked garlic-like
30. # Basic Flavor Please tick all the words from the following list that you think are suitable to describe the sensory characteristics of the sample. # 基礎(chǔ)香味 請從以下列表中勾選您認(rèn)為能夠描述樣品感官特征的所有詞匯。
Sweetness Saltiness Sourness Bitterness Umami
31. # Special Flavor Please tick all the words from the following list that you think are suitable to describe the sensory characteristics of the sample. # 特殊風(fēng)味 請從以下列表中勾選您認(rèn)為能夠描述樣品感官特征的所有詞匯。
Kokumi Mouthfulness Thickness Rich taste Long-lasting Fishy Fermentation aroma
32. # Texture Please tick all the words from the following list that you think are suitable to describe the sensory characteristics of the sample. # 質(zhì)地 請從以下列表中勾選您認(rèn)為能夠描述樣品感官特征的所有詞匯。
High liquidity Thick Slight hanging of the wall
Please taste the seventh sample with the number [ ]請品嘗第七個(gè)樣品編號(hào)[ ]
33. # Appearance Please tick all the words from the following list that you think are suitable to describe the sensory characteristics of the sample. # 外觀 請從以下列表中勾選您認(rèn)為能夠描述樣品感官特征的所有詞匯。
Brownish-black Dark brown Red to brown Light amber color Translucent
34. # Aroma Please tick all the words from the following list that you think are suitable to describe the sensory characteristics of the sample. # 香氣 請從以下列表中勾選您認(rèn)為能夠描述樣品感官特征的所有詞匯。
Sauce-like Seafood-like Steamed Shellfish Sweet Creamy Fresh Seaweed Crab-like Dried shrimp Fermented fish sauce aroma Fishy Ammonia smell Corrosive sulfur odor Fermentation aroma Alcoholic Fruity Green Fatty Cream Floral Bakery aroma Roasted Caramel aroma Meaty Cooked garlic-like
35. # Basic Flavor Please tick all the words from the following list that you think are suitable to describe the sensory characteristics of the sample. # 基礎(chǔ)香味 請從以下列表中勾選您認(rèn)為能夠描述樣品感官特征的所有詞匯。
Sweetness Saltiness Sourness Bitterness Umami
36. # Special Flavor Please tick all the words from the following list that you think are suitable to describe the sensory characteristics of the sample. # 特殊風(fēng)味 請從以下列表中勾選您認(rèn)為能夠描述樣品感官特征的所有詞匯。
Kokumi Mouthfulness Thickness Rich taste Long-lasting Fishy Fermentation aroma
37. # Texture Please tick all the words from the following list that you think are suitable to describe the sensory characteristics of the sample. # 質(zhì)地 請從以下列表中勾選您認(rèn)為能夠描述樣品感官特征的所有詞匯。
High liquidity Thick Slight hanging of the wall
Please taste the eight sample with the number [ ]請品嘗第八個(gè)樣品編號(hào)[ ]
38. # Appearance Please tick all the words from the following list that you think are suitable to describe the sensory characteristics of the sample. # 外觀 請從以下列表中勾選您認(rèn)為能夠描述樣品感官特征的所有詞匯。
Brownish-black Dark brown Red to brown Light amber color Translucent
39. # Aroma Please tick all the words from the following list that you think are suitable to describe the sensory characteristics of the sample. # 香氣 請從以下列表中勾選您認(rèn)為能夠描述樣品感官特征的所有詞匯。
Sauce-like Seafood-like Steamed Shellfish Sweet Creamy Fresh Seaweed Crab-like Dried shrimp Fermented fish sauce aroma Fishy Ammonia smell Corrosive sulfur odor Fermentation aroma Alcoholic Fruity Green Fatty Cream Floral Bakery aroma Roasted Caramel aroma Meaty Cooked garlic-like
40. # Basic Flavor Please tick all the words from the following list that you think are suitable to describe the sensory characteristics of the sample. # 基礎(chǔ)香味 請從以下列表中勾選您認(rèn)為能夠描述樣品感官特征的所有詞匯。
Sweetness Saltiness Sourness Bitterness Umami
41. # Special Flavor Please tick all the words from the following list that you think are suitable to describe the sensory characteristics of the sample. # 特殊風(fēng)味 請從以下列表中勾選您認(rèn)為能夠描述樣品感官特征的所有詞匯。
Kokumi Mouthfulness Thickness Rich taste Long-lasting Fishy Fermentation aroma
42. # Texture Please tick all the words from the following list that you think are suitable to describe the sensory characteristics of the sample. # 質(zhì)地 請從以下列表中勾選您認(rèn)為能夠描述樣品感官特征的所有詞匯。
High liquidity Thick Slight hanging of the wall
Please taste the ninth sample with the number [ ]請品嘗第九個(gè)樣品編號(hào)[ ]
43. # Appearance Please tick all the words from the following list that you think are suitable to describe the sensory characteristics of the sample. # 外觀 請從以下列表中勾選您認(rèn)為能夠描述樣品感官特征的所有詞匯。
Brownish-black Dark brown Red to brown Light amber color Translucent
44. # Aroma Please tick all the words from the following list that you think are suitable to describe the sensory characteristics of the sample. # 香氣 請從以下列表中勾選您認(rèn)為能夠描述樣品感官特征的所有詞匯。
Sauce-like Seafood-like Steamed Shellfish Sweet Creamy Fresh Seaweed Crab-like Dried shrimp Fermented fish sauce aroma Fishy Ammonia smell Corrosive sulfur odor Fermentation aroma Alcoholic Fruity Green Fatty Cream Floral Bakery aroma Roasted Caramel aroma Meaty Cooked garlic-like
45. # Basic Flavor Please tick all the words from the following list that you think are suitable to describe the sensory characteristics of the sample. # 基礎(chǔ)香味 請從以下列表中勾選您認(rèn)為能夠描述樣品感官特征的所有詞匯。
Sweetness Saltiness Sourness Bitterness Umami
46. # Special Flavor Please tick all the words from the following list that you think are suitable to describe the sensory characteristics of the sample. # 特殊風(fēng)味 請從以下列表中勾選您認(rèn)為能夠描述樣品感官特征的所有詞匯。
Kokumi Mouthfulness Thickness Rich taste Long-lasting Fishy Fermentation aroma
47. # Texture Please tick all the words from the following list that you think are suitable to describe the sensory characteristics of the sample. # 質(zhì)地 請從以下列表中勾選您認(rèn)為能夠描述樣品感官特征的所有詞匯。
High liquidity Thick Slight hanging of the wall
Please taste the tenth sample with the number [ ]請品嘗第十個(gè)樣品編號(hào)[ ]
48. # Appearance Please tick all the words from the following list that you think are suitable to describe the sensory characteristics of the sample. # 外觀 請從以下列表中勾選您認(rèn)為能夠描述樣品感官特征的所有詞匯。
Brownish-black Dark brown Red to brown Light amber color Translucent
49. # Aroma Please tick all the words from the following list that you think are suitable to describe the sensory characteristics of the sample. # 香氣 請從以下列表中勾選您認(rèn)為能夠描述樣品感官特征的所有詞匯。
Sauce-like Seafood-like Steamed Shellfish Sweet Creamy Fresh Seaweed Crab-like Dried shrimp Fermented fish sauce aroma Fishy Ammonia smell Corrosive sulfur odor Fermentation aroma Alcoholic Fruity Green Fatty Cream Floral Bakery aroma Roasted Caramel aroma Meaty Cooked garlic-like
50. # Basic Flavor Please tick all the words from the following list that you think are suitable to describe the sensory characteristics of the sample. # 基礎(chǔ)香味 請從以下列表中勾選您認(rèn)為能夠描述樣品感官特征的所有詞匯。
Sweetness Saltiness Sourness Bitterness Umami
51. # Special Flavor Please tick all the words from the following list that you think are suitable to describe the sensory characteristics of the sample. # 特殊風(fēng)味 請從以下列表中勾選您認(rèn)為能夠描述樣品感官特征的所有詞匯。
Kokumi Mouthfulness Thickness Rich taste Long-lasting Fishy Fermentation aroma
52. # Texture Please tick all the words from the following list that you think are suitable to describe the sensory characteristics of the sample. # 質(zhì)地 請從以下列表中勾選您認(rèn)為能夠描述樣品感官特征的所有詞匯。
High liquidity Thick Slight hanging of the wall