The existing methodologies for determining thresholds generate unreliable estimates of the point at which the
intensity of a stimulus begins to compromise acceptance or result in sensory rejection of a product. Thus, a
new methodology was proposed for determination of two new sensory thresholds: the compromised acceptance
threshold (CAT) and the rejection threshold (RT). In this new methodology, increasing or decreasing series of
stimulus intensity are measured together with a standard stimulus (control sample) by means of acceptance
tests. In the present study, the CAT and RT were determined for sucrose concentrations in grape nectar,
demonstrating that when reducing the sucrose concentration of grape nectar form 9.00% (w/v) to 6.87% there
begins to occur impairment of product acceptance (CAT), and when reducing the sucrose concentration from
9.00% to 3.83% there begins to occur sensory rejection (RT) of the product. When compared to existing threshold
determination methodologies, the proposed methodology permitted for calculating, with greater reliability, the
points at which compromise of acceptance (CAT) and sensory rejection (RT) of the product begin to occur. In
addition to the case study presented, the proposed methodology has a wide range of applications in science
and in the food, cosmetic and pharmaceutical industries.
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