Nomilin, Taste Threshold and Relative Bitterness
Nomilin, Taste Threshold and Relative Bitterness
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诺米林、味觉阈值和相对苦味
DOI：
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发表时间：
1984
期刊：
影响因子：
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通讯作者：
R. F. Matthews
中科院分区：
文献类型：
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作者：
R. Rouseff;R. F. Matthews
水味阈值诺米林，苦柑橘类柠檬苦素，建立了上升系列和感官差异（三角形）测试相结合。来自25个成员筛选小组的结果表明检测或刺激阈值为0.8 ppm，识别阈值为2.1 ppm。小组成员描述诺米林要么是涩的，要么是持久的苦。从统计和图形技术确定的三角形味道阈值范围从LOGIT计算的3.5 ppm到对数概率图的1.7 ppm。相同浓度1、2、3和4 ppm的单个诺米林和柠檬苦素溶液的配对比较不能以统计学显著性区分（P = 0.05）。
Aqueous taste thresholds for nomilin, a bitter citrus limonoid, were established by a combination of ascending series and sensory difference (triangle) tests. Results from the 25-member screened panel indicated a detection or stimulus threshold of 0.8 ppm and a recognition threshold of 2.1 ppm. Panelists described nomilin as either astringent or lingeringly bitter. Triangle taste thresholds determined from statistical and graphical techniques ranged from 3.5 ppm for LOGIT calculations to 1.7 ppm for log probability plots. Paired comparisons of individual nomilin and limonin solutions in equal concentrations of 1, 2, 3 and 4 ppm could not be differentiated with statistical significance (P = 0.05).