Abstract
ABSTRACTAqueous 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).
Published Version
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