Table 1 Sensory descriptors, definition and references of flowered grains produced with the Ancho, Cacahuacintle and Elotes Occidentales maize landraces

Appearance

Lightness

Light beam reflected from the surface and observed at 45°

Natural yogurt Alpura®, Farmers Producers of Pure Milk A.C. (Intensity = 11)

Yellow tone

580 nm wavelength reflected and observed at 90°

Salt-free margarine Iberia® Unilever de México S.A. de C.V., (Intensity = 12.5)

Purple tone

620 nm wavelength reflected and observed at 90°

Blackberry yogurt Alpura®, Farmers Producers of Pure Milk A.C. (Intensity = 7)

Size

Dimension of length expressed in three-dimensional form

Chili chickpeas (Intensity = 4) and chili bean (Intensity = 13) Great Value®, Wal-Mart de México, S. de R.L. de C.V

Flowered grain

Shape that the endocarp takes after cooking (when it expands)

Popmaize Del carrito® (Intensity = 13.5)

Dent appearance

Grain shape resembling incisor tooth

Chili bean Great Value®, Wal-Mart de México, S. de R.L. de C.V. (Intensity = 12)

Aroma or odor

Dough (masa) aroma

Aroma related to the nixtamalized and ground maize grain

Nixtamalized and ground maize (Intensity = 10)

Nejayote aroma

Aroma related to that of the residual broth of a solution of lime and maize grain, after heating

Residual broth from a solution of lime and nixtamalized maize grain (Intensity = 13)

Acetic acid odor

Acetic acid odor

5% acetic acid solution (Intensity = 12)

Sulfuric odor

Sodium bisulfite odor

10% sodium bisulfite solution (Intensity = 10)

Texture

Rugose

Sensation on the tongue of the irregularity of the surface of the grain

Tortillina (wheat flour tortillas) Tía Rosa® Grupo Bimbo S.A.B. de C.V. (Intensity = 2) and tostadas (toast tortillas) charras® (Intensity = 12)

Hardness

Force to penetrate the maize grain with the molars

Pitted green olives Carbonell® Comercial México, S.A. de C.V. (Intensity = 3) and chili chickpeas Great Value® Wal-Mart de México, S. de R.L. de C.V. (Intensity = 11.5)

Moisture

Perception of the water released by the grain after chewing

Peeled and seedless cucumber (Intensity = 9)

Cohesiveness

Ability of a sample to deform without tearing

Medium marshmallow de la Rosa® (Intensity = 5) and flavored soft candy Sugus® (Intensity = 14)

Granularity

Particle residues perceived during chewing

Roasted and seasoned premium peanuts Mafer®, Sabritas, S.de RL de CV., (Intensity = 2.5) and chili chickpeas Great value® Wal-Mart de México, S. de R.L. de C.V. (Intensity = 12.5)

Flavor

Acid

Basic flavor perceived when tasting an acid solution

0.05% acetic acid solution (Intensity = 7)

Sweetness

Basic flavor perceived when tasting a sucrose solution

2% sucrose solution (Intensity = 9)

Dough flavor

Permanent sensation after ingesting the grain, which evokes the nixtamalized and ground maize grain

Nixtamalized and ground maize (Intensity = 10)

lime flavor

Sensation that remains when ingesting calcium hydroxide in the oral cavity

0.5% calcium hydroxide solution (Intensity = 8)