The correlation matrix showed that some attributes with related definitions in the lexicon where highly correlated: cocojam and latik aromas and flavors (R2 ¼ 0:93); nutty and cocojam attributes (R2 ¼ 0:7520:85); nutty and latik attributes (R2 ¼ 0:7420:86); and acid and rancid aromas (R2 ¼ 0:90).