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Sweet
Basic taste, characterized by sugar
Cooked
Exposure to heat, process creates rich brown notes
Sugar
Syrupy sweet, sucrose or table sugar
Cotton Candy
Sugary sweet
Vanilla
Creamy, sweet, slightly floral. Adds depth to flavour
Buttery
Delicate, sweet, dairy character like fresh butter
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Green
Slightly acidic, reminiscent of fresh vegetables and fruits
Juicy
Sweet fresh fruit, succulent
Unripe
Sour, bitter, green, not ripe or jammy
Fleshy
Full, round, juicy, succulent, pulp
Tart
Sour, acidic taste
Acidic
Bright, tangy, sharp, defined by acid or vinegar
Astringent
Associated with the tannins in wine, tea and grape seeds
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Sweet
Basic taste simulated by sugars ie: sucrose
Berry
Sweet, tangy, bright red berry
Juicy
Sweet, fresh, slightly tart fruits, succulent
Ethereal
Delicate, refined, generally tasting like an ester
Estery
Aromatic, responsible for fruity or floral characteristics
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Mimosa
Orange note, sweet, sour, drying and aromatic
Rose
Mildly fruity, sweet, earthy, herbal
Jasmine
Lightly sweet, slightly bitter, fragrant
Orris
Earthy, similar to violet, hints of raspberry, ionone-like
Soapy
Powdery, bitter, slightly metallic
Perfumy
Pungent, floral, sweet scent, bitter after taste
Geranium
Herbaceous, rosy, lychee
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Ripe
Matured fruit, sweet, juicy
Cooked
Exposure to heat, process creates rich brown notes
Seedy
Slightly bitter, woody, damson/plum character
Sweet
Basic taste stimulated by sugars; ex. sucrose
Caramel
Smooth, sweet creamy, burnt sugar
Creamy
Mildly fatty, dairy. The flavour of sweet cream, rich
Earthy
Dirty, moldy, musty. Smell or flavour of fresh soil
Buttery
Delicate, sweet, dairy character like fresh butter