Rejection Thresholds in Chocolate Milk: Evidence for Segmentation.
Rejection Thresholds in Chocolate Milk: Evidence for Segmentation.
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DOI：
10.1016/j.foodqual.2012.04.009
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发表时间：
2012-10-01
影响因子：
5.3
通讯作者：
Hayes, John E.
中科院分区：
文献类型：
--
作者：
Harwood, Meriel L.;Ziegler, Gregory R.;Hayes, John E.
苦味通常被认为是食物的负面属性，然而许多人喜欢咖啡或巧克力等产品中的苦味。巧克力的苦味来自于可可中天然存在的生物碱和酚类物质。发酵和烘焙有助于形成典型的巧克力风味，并通过改变这些苦味化合物来减少生可可的强烈苦味。随着用“生”可可强化巧克力以增加健康植物营养素的含量变得越来越普遍，确定苦味化合物浓度变得令人反感的程度是很重要的，即使是那些喜欢苦味的人。经典的阈值方法关注的是感觉的存在与否，而不是可接受性或享乐性。最近在文献中描述了一种新的替代方法，即拒绝阈值。在这里，我们试图量化和比较加入食品安全苦味剂（八乙酸蔗糖）的巧克力牛奶中排斥阈值（RjT）和检测阈值（DT）的差异。在实验1中，我们使用了一系列的配对偏好测试来估计巧克力牛奶中苦味的RjT。在一组新的参与者（实验2）中，我们使用极限的强制选择上升方法确定了RjT和DT。在这两项研究中，参与者都根据自己对牛奶巧克力或黑固体巧克力的偏好进行了划分。根据无差异偏好函数的s型拟合，在两个实验中，喜欢黑巧克力的人的RjT比喜欢牛奶巧克力的人的RjT高约2.3倍。相比之下，两组的DT在功能上是相同的，这表明苦味对巧克力产品喜好的不同影响并不是基于对这些产品中苦味的检测能力。
Bitterness is generally considered a negative attribute in food, yet many individuals enjoy some bitterness in products like coffee or chocolate. In chocolate, bitterness arises from naturally occurring alkaloids and phenolics found in cacao. Fermentation and roasting help develop typical chocolate flavor and reduce the intense bitterness of raw cacao by modifying these bitter compounds. As it becomes increasingly common to fortify chocolate with `raw' cacao to increase the amount of healthful phytonutrients, it is important to identify the point at which the concentration of bitter compounds becomes objectionable, even to those who enjoy some bitterness. Classical threshold methods focus on the presence or absence of a sensation rather than acceptability or hedonics. A new alternative, the rejection threshold, was recently described in the literature. Here, we sought to quantify and compare differences in Rejection Thresholds (RjT) and Detection Thresholds (DT) in chocolate milk spiked with a food safe bitterant (sucrose octaacetate). In experiment 1, a series of paired preference tests was used to estimate the RjT for bitterness in chocolate milk. In a new group of participants (experiment 2), we determined the RjT and DT using the forced choice ascending method of limits. In both studies, participants were segmented on the basis of self-declared preference for milk or dark solid chocolate. Based on sigmoid fits of the indifference-preference function, the RjT was ~2.3 times higher for those preferring dark chocolate than the RjT for those preferring milk chocolate in both experiments. In contrast, the DT for both groups was functionally identical, suggesting that differential effects of bitterness on liking of chocolate products are not based on the ability to detect bitterness in these products.
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影响因子：
2
作者：
Lawless, Harry T.
通讯作者：
Lawless, Harry T.
DOI：
10.1016/s0002-8223(98)00260-0
发表时间：
1998-10-01
影响因子：
--
作者：
Glanz, K;Basil, M;Snyder, D
通讯作者：
Snyder, D
影响因子：
3.6
作者：
FREGLY M J
通讯作者：
FREGLY M J
DOI：
10.1093/chemse/3.2.227
发表时间：
1978-01-01
期刊：
CHEMICAL SENSES & FLAVOUR
影响因子：
--
作者：
FRIJTERS, JER
通讯作者：
FRIJTERS, JER
影响因子：
2
作者：
Chapman, Kathryn W.;Lovelace, Eugene;Lawless, Harry T.
通讯作者：
Lawless, Harry T.