(Table K continued)
ODOR CHANGES
D1.
Medicinal, vitamin-like.
D2.
Chemical odor, solvent-like/turpentine/paint-like.
D3.
Plastic-like.
D4.
Hay-like (oxidized).
D5.
Fermented.
D6.
Scorched/burnt.
D7.
Sulfur-like.
D8.
Musty, moldy, mildew.
D9.
Overripe.
D10. Not ripe.
D11. Stale.
D12. Cardboard.
D13. Soured.
D14. Putrid.
D15. Acidic/vinegary.
D16. Other (describe).
FLAVOR CHANGES
E1.
Loss of flavor, flat, bland.
E2.
Chemical flavor, solvent-like/turpentine/paint-like.
E3.
Medicinal, vitamin-like.
E4.
Plastic-like.
E5.
Hay-like (oxidized).
E6.
Bitter.
E7.
Burnt.
E8.
Soapy.
E9.
Musty, moldy, mildew.
E10. Rancid.
E11. Stale
E12. Fermented.
E13. Earthy.
E14. Tart, acidic.
E15. Overripe.
E16. Green, not ripe.
E17. Tobacco.
E18. Sweet, perfume like, flowery.
E19. Metallic.
E20. Excessively over-processed/scorched.
E21. Canned.
E22. Putrid.
E23. Sour.
E24. Excessively salty.
E25. Other (describe).
MD0718
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