Individual differences in sensory threshold for aroma chemicals added to beer.
Individual differences in sensory threshold for aroma chemicals added to beer.
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DOI：
10.1016/0950-3293(93)90158-3
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发表时间：
1993-01-01
影响因子：
5.3
通讯作者：
Meilgaard, M. C.
中科院分区：
文献类型：
--
作者：
Meilgaard, M. C.
某种食物给不同人带来的风味印象可以通过其主要风味成分的风味阈值的变化来判断。确定了 25 种化合物的感知阈值。将化合物纯化至恒定的风味和阈值。 22 个实验室和 400 名品尝员分别检查了 1 到 18 种化合物。这些被添加到淡啤酒中，最佳估计阈值 (BET) 通过 ASTM 方法 E679（极限上升法）确定。乙醇的面板阈值最高为 17 克/升，土臭素和 2-壬烯醛的阈值最低为 0.1 微克/升。面板之间的差异通常小于 3 倍，很少超过 5 倍。给定化合物的感觉阈值的个体差异可以通过 log s.d 来描述。从面板的几何平均值。日志 s.d. 60 个面板的平均值为 0.53 0.15（3.4 倍）。日志 s.d.从最均匀的 SO2 0.26（1.8 倍）到最不均匀的香叶醇 0.95（8.9 倍）。简单风味（如甜味、咸味、丁酸和酒精）的变异性最小，而复杂但独特的风味（如啤酒花油、香叶醇、香草醛和 2-壬烯醛）的变异性最高。结果表明香叶醇和香草醛阈值存在生物峰分布。 没有品尝者对超过几种化合物高度敏感，也没有品尝者对超过一半的化合物不敏感。 [来自恩总。]
The flavour impression made by a given food on different people can be judged from the variation in flavour thresholds for its principal flavour constituents. Perception thresholds were determined for 25 compounds. The compounds were purified to constant flavour and threshold. 22 laboratories and 400 tasters each examined from 1 to 18 of the compounds. These were added to bland beers, and Best-Estimate Thresholds (BET) were determined by ASTM Method E679, the Ascending Method of Limits. Panel thresholds varied from a high of 17 g/l for ethanol, to a low of 0.1 mug/l for geosmin and 2-nonenal. The difference between panels was generally less than 3-fold and rarely exceeded 5-fold. Individual differences in sensory threshold for a given compound can be described by the log s.d. from the geometric mean of the panel. The log s.d. averaged 0.53 0.15 (3.4-fold) over 60 panels. The log s.d. varied from the most uniform at 0.26 (1.8-fold) for SO2 to the least uniform at 0.95 (8.9-fold) for geraniol. The variability was least for simple flavours such as sweet, salty, butyric and alcoholic, and highest for complex yet distinct flavours such as hop oil, geraniol, vanillin and 2-nonenal. Results pointed towards the existence of a biomodal distribution of thresholds for geraniol and vanillin. No taster was highly sensitive to more than a few compounds nor was any taster insensitive to more than half of the compounds. [From En summ.]