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 | |
| State | Published - Jun 2005 |
Keywords
- Caffeine
- Method development
- R-index
- Signal detection
- Threshold
ASJC Scopus subject areas
- Food Science
- Nutrition and Dietetics