Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 2/15/2006
Publication Date: N/A
Technical Abstract: Thresholds for flavor volatiles have been traditionally calculated in water or air, but they may vary widely in more complex food matrices. Thresholds of orange flavor compounds were measured in a deodorized orange juice matrix (pumpout) using the Three-Alternative-Forced-Choice (3-AFC) method (ASTM: E-679). A bimodal distribution was found among panelists for sensitivity to ß-ionone and ß-damascenone whereas thresholds for other tested compounds followed a normal distribution. Orthonasal thresholds for ß-ionone and ß-damascenone were respectively 985 and 690 times higher for non-perceivers than perceivers. Panelists who could not perceive ß-ionone were otherwise good perceivers of most compounds tested, including ß-ionone, a constitutional isomer of ß-ionone. All three compounds were re-tested in water using the same panelists, and with another set of panelists. Differences between non-perceivers and perceivers of ß-ionone were 4900 and 4600 times higher for ortho-and retronasal thresholds, respectively. No such differences were found for ß-damascenone when measured in water. Results for ß-damascenone indicate that half of the panelists could not differentiate the compound from the background when tested in pumpout. Differences between low and high thresholds for ß-damascenone in pumpout indicate that the response to that stimulus could be processed at the cognitive level in the complex matrix. In conclusion, specific anosmia was only observed for ß-ionone, but not for a-ionone or ß-damascenone.