|Margaria, Carlos - AMERICAN DISTILLERIES, MN|
|Goodrich, Renee - UNIV FL, CREC|
Submitted to: Subtropical Technology Conference Proceedings
Publication Type: Abstract Only
Publication Acceptance Date: September 16, 2003
Publication Date: October 16, 2003
Citation: Plotto, A., Margaria, C.A., Goodner, K.L., Goodrich, R.M., Baldwin, E.A. 2003. Comparison between odor and taste thresholds of key orange juice aroma compounds with different panels. Subtropical Technology Conference Proceedings. 54:19-22. Technical Abstract: Published threshold values can vary by several fold due to different methodologies, food matrix, and panel make-up. This lab determined the thresholds of key aroma compounds of orange juice (OJ) in a deodorized OJ matrix by using a consumer panel. The Three-Alternative-Forced-Choice (3-AFC) method was used (ASTM: E-679). Twenty five to 50 volunteers were presented with orange juice samples arranged in five rows of three samples corresponding to five spiking levels, each separated by a factor of 3, with a 3-AFC presentation at each level. Each panel was repeated three to five times, but not all panelists could participate in each session. Therefore, data were analyzed for all panelists (population threshold), and for panelists who tasted three times or more (experienced panel). Thresholds measured in reconstituted deodorized orange juice were at least ten times higher than published threshold values in water for odor and taste, except for a few compounds. Compounds whose thresholds were within the same order of magnitude as those in some published studies were a-pinene, vanillin and myrcene (taste), and citral, hexanal, and (E)-2-pentenal. In general, population thresholds were higher than experienced panel threshold, and odor thresholds were higher than taste thresholds. Results are discussed in terms of panel make-up (experienced versus population), and matrix effect.