Utilizing the R-index measure for threshold testing in model caffeine solutions

K. M. Robinson; B. P. Klein; S. Y. Lee

doi:10.1016/j.foodqual.2004.05.001

Utilizing the R-index measure for threshold testing in model caffeine solutions

K. M. Robinson, B. P. Klein, S. Y. Lee

Research output: Contribution to journal › Article › peer-review

Abstract

The objective of this study was to validate the use of R-index measure by the rating method for bitterness threshold testing. Untrained panelists (32 people) used the R-index rating method to determine difference thresholds for caffeine. Caffeine solutions (7) in spring water represented the signal. Panelists received five replicates each of noise and signal for R-index rating test and one replicate of the ASTM method of ascending limits. In the second part of the study, 15 randomly selected panelists completed another five replicates of R-index rating test and four replicates of ASTM test. The R-index group threshold for the initial panel was 0.0260 g caffeine/100 ml and 0.0148 g/100 mL for the second panel. Group thresholds, using the ASTM method, were 0.0291 g/100 ml for the first panel and 0.0309 g/100 ml for the second panel. These values are within the 0.0136-0.0350 g/100 ml literature threshold range of caffeine.

Original language	English (US)
Pages (from-to)	283-289
Number of pages	7
Journal	Food Quality and Preference
Volume	16
Issue number	4
DOIs	https://doi.org/10.1016/j.foodqual.2004.05.001
State	Published - Jun 2005

Keywords

Caffeine
Method development
R-index
Signal detection
Threshold

ASJC Scopus subject areas

Food Science
Nutrition and Dietetics

Online availability

10.1016/j.foodqual.2004.05.001

Library availability

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title = "Utilizing the R-index measure for threshold testing in model caffeine solutions",

abstract = "The objective of this study was to validate the use of R-index measure by the rating method for bitterness threshold testing. Untrained panelists (32 people) used the R-index rating method to determine difference thresholds for caffeine. Caffeine solutions (7) in spring water represented the signal. Panelists received five replicates each of noise and signal for R-index rating test and one replicate of the ASTM method of ascending limits. In the second part of the study, 15 randomly selected panelists completed another five replicates of R-index rating test and four replicates of ASTM test. The R-index group threshold for the initial panel was 0.0260 g caffeine/100 ml and 0.0148 g/100 mL for the second panel. Group thresholds, using the ASTM method, were 0.0291 g/100 ml for the first panel and 0.0309 g/100 ml for the second panel. These values are within the 0.0136-0.0350 g/100 ml literature threshold range of caffeine.",

keywords = "Caffeine, Method development, R-index, Signal detection, Threshold",

author = "Robinson, {K. M.} and Klein, {B. P.} and Lee, {S. Y.}",

note = "Funding Information: This research was supported by Kraft Foods and by the State of Illinois through the Illinois Council on Food and Agricultural Research (C-FAR). ",

year = "2005",

month = jun,

doi = "10.1016/j.foodqual.2004.05.001",

language = "English (US)",

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AU - Robinson, K. M.

AU - Klein, B. P.

AU - Lee, S. Y.

N1 - Funding Information: This research was supported by Kraft Foods and by the State of Illinois through the Illinois Council on Food and Agricultural Research (C-FAR).

PY - 2005/6

Y1 - 2005/6

N2 - The objective of this study was to validate the use of R-index measure by the rating method for bitterness threshold testing. Untrained panelists (32 people) used the R-index rating method to determine difference thresholds for caffeine. Caffeine solutions (7) in spring water represented the signal. Panelists received five replicates each of noise and signal for R-index rating test and one replicate of the ASTM method of ascending limits. In the second part of the study, 15 randomly selected panelists completed another five replicates of R-index rating test and four replicates of ASTM test. The R-index group threshold for the initial panel was 0.0260 g caffeine/100 ml and 0.0148 g/100 mL for the second panel. Group thresholds, using the ASTM method, were 0.0291 g/100 ml for the first panel and 0.0309 g/100 ml for the second panel. These values are within the 0.0136-0.0350 g/100 ml literature threshold range of caffeine.

AB - The objective of this study was to validate the use of R-index measure by the rating method for bitterness threshold testing. Untrained panelists (32 people) used the R-index rating method to determine difference thresholds for caffeine. Caffeine solutions (7) in spring water represented the signal. Panelists received five replicates each of noise and signal for R-index rating test and one replicate of the ASTM method of ascending limits. In the second part of the study, 15 randomly selected panelists completed another five replicates of R-index rating test and four replicates of ASTM test. The R-index group threshold for the initial panel was 0.0260 g caffeine/100 ml and 0.0148 g/100 mL for the second panel. Group thresholds, using the ASTM method, were 0.0291 g/100 ml for the first panel and 0.0309 g/100 ml for the second panel. These values are within the 0.0136-0.0350 g/100 ml literature threshold range of caffeine.

KW - Caffeine

KW - Method development

KW - R-index

KW - Signal detection

KW - Threshold

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ER -

Utilizing the R-index measure for threshold testing in model caffeine solutions

Abstract

Keywords

ASJC Scopus subject areas

Online availability

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