2.2. Sour taste threshold determination
The ascending method of limits (ASTM E679), as described in
the ASBC Methods of Analysis (ASBC, 2007; Irwin, Bordeleau, &
Barker, 1993), was used to determine the best estimate threshold
(BET) of hydrogen ions and some common organic acids in water.
A solution containing an appropriate concentration of target
compound in water was used to spike pure water. Six sets of three
glasses of water at room temperature (one with target compound
and two controls) were tasted by 16 assessors. The concentration
of target compound was doubled from one set to the next, and
the assessor was asked to identify the pair in each triangle. The
individual BETs were calculated as the geometric mean of the highest
missed concentration, and the next highest. The group BET was
calculated from the individual results.
2.2. Sour taste threshold determinationThe ascending method of limits (ASTM E679), as described inthe ASBC Methods of Analysis (ASBC, 2007; Irwin, Bordeleau, &Barker, 1993), was used to determine the best estimate threshold(BET) of hydrogen ions and some common organic acids in water.A solution containing an appropriate concentration of targetcompound in water was used to spike pure water. Six sets of threeglasses of water at room temperature (one with target compoundand two controls) were tasted by 16 assessors. The concentrationof target compound was doubled from one set to the next, andthe assessor was asked to identify the pair in each triangle. Theindividual BETs were calculated as the geometric mean of the highestmissed concentration, and the next highest. The group BET wascalculated from the individual results.
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