Table 1. Description language and reference samples used in the descriptive analysis of the checken feet extract and samgyetang broth

Characteristic Reference Score Description
Appearance Color Soy sauce in water (1/100 (v/v)) (1) Light (1)
Soysauce in water (1/10 (v/v)) (7) Dark (7)
Taste Umami Monosodium glutamate 0.2% (w/v) (4) Umami taste
Bitterness Espresso in water (1:8 (v/v)) (5) Bitter taste
Saltiness Salt in water 0.5% (w/v) (3) Salty taste
Flavor Nutty Ground roast almond (microwave for 30 s) (4) Nutty flavor
Roasted Roasted chicken feet (180°C oven for 1 h) (5) Burnt flavor
Chicken Dried chicken thigh in air drier (70°C/12 h) (6) Meaty flavor
Rancid Canola oil (microwave for 5 min) (5) Rancid flavor