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Best Estimated Taste Detection Threshold for Cardamom (Elettaria Cardamomum Maton) Aroma in Different Media

Amudha, Senthil and Bhat, K.K. (2011) Best Estimated Taste Detection Threshold for Cardamom (Elettaria Cardamomum Maton) Aroma in Different Media. Journal of Sensory Studies, 26 . pp. 48-53.

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Abstract

Cardamom (Elettaria cardamomum) oleoresin was used for determining the detection threshold of cardamom in water, sugar solution (2.5%) and milk. Best estimate threshold (BET) for taste detection of cardamom aroma was determined according to the forced choice ascending method of limits (3-alternative forced-choice [AFC]) using 19 panelists.Twelve scale steps were used at a concentration factor of 1.25 with a 3-AFC presentation at each media. Panel detection thresholds and standard log deviation fromthe geometric meanwere found to be 4.04 and 0.37 ppb in water, 4.48 and 0.35 ppb in sugar solution and 13.97 and 0.31 ppb in milk, respectively. There was no significant difference between the taste threshold values in water and sugar solution, with thresholds ranging from 4.0 to 4.5 ppb. Milk showed threshold of 13.97 ppb indicating that cardamom aroma could be better perceived in water and sugar solution than in milk. Detection threshold values in water and sugar solutions determined by calculating geometric mean of individual BETs using criterion of 50% above chance and logistic regression of 3-AFC data were found to be comparable.

Item Type: Article
Uncontrolled Keywords: cardamom, aroma characteristics, flavorant, food formulations, threshold values
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes
Divisions: Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Feb 2011 04:46
Last Modified: 28 Dec 2011 10:21
URI: http://ir.cftri.com/id/eprint/9902

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