Sensory thresholds for natural flavoring extracts in different matrices
Keywords:detection thresholds, flavoring extract, sensory, matrix, three-alternative forced choice
The information on sensory odor thresholds is of importance for food industry as necessary guidelines for the proper use of flavoring agents in food products that do not exceed an adequate perception. The objective of this study was to determine the best estimate threshold (BET) for detection of four commercial natural flavoring extracts (vanilla, almond, mint and lemon) in various matrices, i.e. water, sucrose solution, and pasteurized milk. Using the forced-choice ascending concentration method of limits (ASTM: E-679) with 8-trained sensory panelists and the general population (n=375), the mean BET for each extract evaluated by general population in the same matrix was higher than that done by the trained panel. Odor thresholds of each extract varied from a low concentration of 0.01 µg/l for mint in water, to a high concentration of 118.89 µg/l for almond in pasteurized milk. In addition, matrix effects of natural extracts were observed among medium of evaluation, which can considerably influence the odor perception. Analysis of variance by Friedman ranking test revealed that there were significant differences in odor thresholds among flavoring extracts and media of evaluation (p<0.05).
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