Slight off odour/flavour and 3. Severe off odour/flavour, wherethe limit of acceptability is between 2 and 3. This has beenfurther developed to an incorporated evaluation of cooked fishfillet of lean and fatty fish see instance in Appendix E. Descriptive trying out can be extremely simple and used for assessmentof a single characteristic of texture, flavour and appearance. Methodsof descriptive analysis which can be used to generate a completedescription of the fish product have also been developed. Anexcellent way of describing a product can be done by usingflavour profiling Meilgaard et al.