Triangle Test Research Articles

Glutamate-Sodium Discrimination Status in Adults Is Associated with Salt Recognition Threshold and Habitual Intake of Discretionary Food and Meat: A Cross-Sectional Study.

Umami non-discriminators (NDs) are a sub-group of the population with a reduced ability to discriminate between monosodium glutamate (MSG) and sodium chloride (NaCl) compared to umami discriminators (UDs). No research has investigated umami and salty taste perception associations across detection threshold (DT), recognition threshold (RT), and suprathreshold intensity perception (ST) or the habitual dietary intake of ND. Adults (n = 61, mean age of 30 ± 8 years, n = 40 females) completed taste assessments measuring their DT, RT, and ST for salty, umami (MSG and monopotassium glutamate (MPG)), and sweet tastes. To determine the umami discrimination status, participants completed 24 triangle tests containing 29 mM NaCl and 29 mM MSG, and those with ≥13 correct identifications were considered UDs. Habitual dietary intake was recorded via a food frequency questionnaire. NDs made up 14.8% (n = 9) of the study population, and UDs made up 85.2% (n = 52). NDs were less sensitive to salt at RT (mean step difference: −1.58, p = 0.03), and they consumed more servings of meat and poultry daily (1.3 vs. 0.6 serves, p = 0.006); fewer servings of discretionary food (1.6 vs. 2.4, p = 0.001); and, of these, fewer salty discretionary foods (0.9 vs. 1.3, p = 0.003) than NDs. Identifying these NDs may provide insight into a population at risk of the overconsumption of discretionary foods and reduced intake of protein-rich meat foods.

Screening and Training Analysts to Detect Geosmin

The San Francisco Public Utilities Commission needed a simple yet effective method for screening and training sensory analysts to detect geosmin in drinking water. The result was a modified version of the agency's triangle test, using sets of 40‐mL vials for each participant.

Impact of different processing techniques on the key volatile profile, sensory, and consumer acceptance of black truffle (Tuber melanosporum Vittadini).

Fresh truffles which include black truffle (Tuber melanosporum Vittadini) deteriorate and lose aroma rapidly after harvest; therefore, postharvest processing via freeze-drying or encapsulation is an option to preserve truffle aroma for extended supply. However, the aroma profile that directly affects the truffle quality and consumer acceptance is influenced by processing and producers require processing options that balance processing feasibility with retention of a suitable aroma profile. This study aimed to determine the impact of freeze-drying and encapsulation on the profile of key volatiles, consumer discrimination, and overall sensory impression (aroma intensity, liking, and acceptability) of processed truffle products compared to the starting material (positive control). The study combined experimental-scale processing with GC-MS analysis and consumer sensory evaluation to compare and optimize postharvest processing options. Based on the results, some volatile changes were detected in the processed truffle products compared to the positive control which were aligned with the consumer discrimination (triangle test) and the aroma intensity score (consumer sensory test). Despite some chemical and sensory differences detected, the consumer panel did not have any preference for processed truffle products compared to the positive control. The overall finding indicates the potential value of processing truffles into a natural flavoring ingredient for food application via freeze-drying or encapsulation, which should be of great interest for the truffle and food industry. According to the correlation analysis, the consumer acceptance of a truffle product may be increased by retaining 1-octen-3-ol and methional, while reducing the amount of p-cresol in the product. PRACTICAL APPLICATION: The postharvest process of turning truffles into a food flavoring ingredient may cause undesirable volatile changes that would directly impact the aroma quality and consumer acceptance of the processed truffle products. Hence, the impacts of freeze-drying and encapsulation on the chemical and sensory profile of truffles were evaluated in this study. Overall, the results of the concurrent instrument and sensory analysis demonstrated that both freeze-drying and encapsulation are potential options for processing.

Physicochemical, antioxidant and sensory properties of Mango Sorbet containing L-theanine as a potential functional food product

The non-proteinous amino acid L-theanine (L-THE) is associated with a range of health benefits including improvements in immune function, cardiovascular outcomes and cognition. The aims of this study were to develop a food product (mango sorbet; ms-L-THE) containing physiologically relevant doses of L-THE (0.2/100 g w/w) and determine its antioxidant, physicochemical and sensory properties in comparison to a mango sorbet without L-THE (ms). Total phenolic and flavanol content, and antioxidant analysis (DPPH, FRAP and ABTS) were determined spectrophotometrically. Both products were also evaluated for acceptability and likeability in healthy participants using the 9-point hedonic scale. Any differences that could be caused by the addition of L-THE were examined using the triangle test. Results indicated no significant differences between ms-L-THE and ms in taste of the products (p > 0.05), and the ms-L-THE was well received and accepted as a potential commercial product. Findings of the DPPH assay indicated significant difference between the two products (p < 0.05). In conclusion, we have successfully created a mango sorbet that contains a potentially physiologically relevant concentration of L-THE with antioxidant properties that could be used as a novel method of L-THE delivery to clinical and healthy populations.

Reliability of the triangle completion test in the real-world and in virtual reality.

BackgroundThe triangle completion test has been used to assess egocentric wayfinding for decades, yet there is little information on its reliability. We developed a virtual reality (VR) based test and investigated whether either test of spatial navigation was reliable.ObjectiveTo examine test-retest reliability of the real-world and VR triangle completion tests. A secondary objective was to examine the usability of the VR based test.Materials and methodsThirty healthy adults aged 18–45 years were recruited to this block randomized study. Participants completed two sessions of triangle completion tests in the real-world and VR on the same day with a break between sessions.ResultsIn both test versions distance from the endpoint and angle of deviation showed poor test-retest reliability (r < 0.5). Distance traveled had moderate reliability in both the real-world and VR tests (r = 0.55 95% CI [0.23, 0.76]; r = 0.66 95% CI [0.4, 0.83, respectively]). The VR triangle test showed poor correlation with the real-world test.ConclusionThe triangle completion test has poor test-retest reliability and demonstrates poor concurrent validity between the real-world and VR. Nevertheless, it was feasible to translate a real-world test of spatial navigation into VR. VR provides opportunities for development of clinically relevant spatial navigation tests in the future.

Characterization of Warmed-Over Flavor Compounds in Surimi Gel Made from Silver Carp (Hypophthalmichthys molitrix) by Gas Chromatography-Ion Mobility Spectrometry, Aroma Extract Dilution Analysis, Aroma Recombination, and Omission Studies.

The warmed-over flavor (WOF) in surimi gels was characterized by gas chromatography-ion mobility spectrometry, aroma extract dilution analysis, aroma recombination, and omission studies. Surimi gels with different WOF levels were prepared by different gelling temperatures, and surimi gels heated at 90, 100, and 121 °C were considered as the samples with light, strong, and medium WOF, respectively. Based on the quantification and odor activity values, 14 aldehydes, 2 ketones, 3 alcohols, 2 benzene-containing compounds, 2 N-containing compounds, 3 S-containing compounds, 3 lactones, undecanoic acid, and 4-methylphenol were recombined to build a spiked model for surimi gels with the strongest WOF, which showed the highest similarity with the original sample. Finally, a triangle test involving omission of the aroma compounds from the spiked model proved that the WOF in surimi gels was attributed to (E,E)-2,4-decadienal, heptanal, octanal, nonanal, decanal, (E)-2-nonenal, (E)-2-octenal, (E)-2-decenal, (E,E)-2,4-heptadienal, 2,3-pentanedione, 2,6-dimethylpyrazine, 2-propylpyridine, benzothiazole, 2-methoxybenzenethiol, and 2-furfurylthiol.

Reciprocal Teaching and Certainly of Response Index Learning Model Impact of Mastery Mathematics on Curriculum 2013

The problem and the aim of the study. In mathematics, the concept of mathematical mastery is essential. However, students' conceptual mastery of mathematics in curriculum 2013 (K-13) remains deficient. As a result, teachers must emphasize mathematical mastery in their instruction. Learning mathematics in a classroom, on the other hand, continues to face several challenges, including students' perceptions that mathematics is complex and uninteresting. Furthermore, mathematics performance scores in PISA lower than the OECD average. To tackle this phenomenon, improved mastery mathematics can be achieved using the Certainly of Response Index (CRI) and Reciprocal teaching (RT) learning models. Furthermore, this study aimed to compare the learning models of CRI and RT to mastery of mathematics, then determine which of the two learning models is more effective at improving students' mathematical mastery. Research methods. This method used is a quasi-experiment using a nonequivalent control group design. Essay questions were used with the angles and triangles material in both the pretest and post-tests. Cluster random sampling was used in this study to select participants at Secondary School Darul 'Amal of Metro, Lampung, Indonesia, consisting of 33 students’ both experimental class I (CRI learning model) and experimental class II (RT learning model). A t-test was used to test the hypothesis using statistical analysis SPSS software 25 and effect size to perform the learning model's effectiveness. Results. To test for normality and homogeneity, a significance level (α) of 0.05 should be used when conducting hypothesis testing. The average pretest and posttest scores of 50.17 and 82.23, respectively, in experiment 1 and 2. The normality and homogeneity of the pretest and posttest in both teaching model experiment class I and experiment class II are acceptable. The application of experiment I and Experiment II with sig value was 0.220 and 0.133, respectively, this indicates that the sample was drawn from a normally distributed population with a level of significance of 0.05. Using Levene's homogeneity of variance test, the angle and triangle test data were normally distributed, with a sig value of 0.517 for pretest and post-test was 0.531, the highest value above the 0.05. Based on the hypothetical test analysis, that tcalculate &gt; ttable (3.86 &gt; 1.99) indicates differences between the learning models used in experiments I and II. Additionally, the effect size score was 0.88 with high criteria. In conclusion, the CRI learning model and the RT learning model differ in mathematical mastery. The Effect Size test result was 0.88 in the high category. Based on the results, the CRI model has a greater impact on math mastery than the RT models. It is concluded that the CRI model can be used as an alternative solution for teaching and learning.

Sensory Evaluation of Blenderized Watermelon Juice With and Without the Rind by Children

ObjectivesWatermelon is high in fiber, vitamins, minerals, electrolytes, water and phytochemicals. The rind from watermelon is also rich in such nutrients. Among these health-promoting nutrients is L-citrulline, a non-essential amino acid, generally found in greater concentrations in the rind than in the flesh of the fruit. Watermelon rind also contains polyphenolic compounds including coumaric acid, vanillin, and 4-hydroxybenzoic acid. Despite its nutrient density, watermelon rind is often discarded. The purpose of the study was to examine the consumer acceptability of blenderized watermelon (WM) juice with rind. This study also compared the sensory characteristics of blenderized WM juice made with and without rind.MethodsTwenty overweight and obese children (age 12.8 ± 1.96 y, BMI 26.26 ± 4.51 kg/m2, 11 females and 9 males) completed a sensory evaluation of blenderized WM juice with and without the rind. Each sample was provided in a clear plastic portion cup with a randomly assigned number. Participants were instructed to rinse their mouth with water before beginning and between samples. For a triangle test, participants were asked to identify a different sample from three samples presented. Additionally, participants were asked to rate the color, smell, flavor, sweetness, mouthfeel, aftertaste, and acceptance of the two blenderized WM juice samples, with and without rind, using a 7-point hedonic scale.ResultsFourteen out of twenty participants (70%) identified the odd sample from the other two samples in the triangle test (P = 0.010). This indicates the majority of participants could correctly differentiate between the blenderized WM juice with rind and the one without it. Participants preferred the flavor (P = 0.031) and sweetness (P = 0.009) of the blenderized WM juice without the rind compared to the WM juice made with the rind. Regarding overall acceptance, the WM juice without rind had a greater acceptance score (5.05 ± 1.32) than that of the WM juice with rind (4.00 ± 1.30) (P < 0.001).ConclusionsThe blenderized WM juice without rind displayed significantly greater flavor, sweetness, and overall acceptance than the WM juice with rind. Thus, it is necessary to improve the sensory attributes of the WM juice with rind in order to make it more appealing as a nutrient-dense option for children.Funding SourcesNational Watermelon Promotion Board [#NWPB 19–20].

Influence of Distribution of Odor Threshold among People and Bernoulli Trials on the Measurement of Odor Index by Triangle Test

Influence of Distribution of Odor Threshold among People and Bernoulli Trials on the Measurement of Odor Index by Triangle Test

Relation between Rind Pigmentation and Internal Quality of Blood Orange ‘Sanguinelli’: Physicochemical and Sensory Studies

This study evaluated the relation between rind colour and the internal physicochemical and sensory qualities of ‘Sanguinelli’ blood oranges, one of the main blood orange cultivars grown in the Mediterranean region. To this end, 400 fruits were harvested in three different orchards and classified according to rind pigmentation intensity (slight, medium, intense, very intense). All fruits were individually evaluated by determining rind and pulp colour, total soluble solids, acidity, maturity index, juice yield, firmness, and size. Moreover, 71 consumers performed a triangle test to evaluate if fruit sensory properties depended on rind pigmentation. Our results revealed (for the first time) that pulp pigmentation and total soluble solid (TSS) content strongly depend on rind colouration. Among the fruit from the same orchard, the redder the pigmented fruit was (externally) the deeper the red pulp, and the higher the TSS became. This pattern was corroborated in the three orchards under study. Other characteristics, such as acidity, juice yield, firmness, and fruit size, did not depend on external pigmentation. Sensory studies showed that the more coloured the fruit, the higher the accumulated sugar content; consumers perceive these fruits as being sweeter than slightly pigmented ones. This information can be very useful for the citrus industry as external colour may become a quality index for blood oranges, as well as for consumers to make purchase decisions.

Sensory Analysis for Cow Milk Product Development Using High Pressure Processing (HPP) in the Dairy Industry.

High pressure processing (HPP) can be applied as an alternative thermal treatment of milk to maintain its natural and original sensory quality. Milk was processed at 600 MPa for 10 min or given thermal treatment at 125 °C for 4 s. Sensory evaluation of treated milk samples was conducted using the triangle and the acceptance and preference tests. The triangle test was used as a discriminative test to check whether there was a noticeable difference between both treated milk samples. The acceptance and preference test determined attributes of milk including colour, milkiness, creaminess, mouthfeel, and aftertaste based on the 5-point just-about-right (JAR) scale. In the triangle test, 89.5% of panellists were able to identify the odd sample and differentiate milk processed using high pressure from heat treatment. For the acceptance and preference test, 61% of panellists gave higher overall preference for the high pressure processed milk over heat-treated milk. The JAR evaluation showed no significant differences (p > 0.05) in all evaluated milk attributes which included milkiness, creaminess, mouthfeel, and aftertaste, with the exception of colour. Overall, high pressure processed milk scored better in terms of organoleptic properties as the penalty value for most attributes including colour, milkiness, mouthfeel, and aftertaste were lower than the penalty of heat-treated milk, except for creaminess. Therefore, to improve the acceptance and preference of high pressure processed milk, future development needs to focus on increasing creaminess of high pressure processed milk.

Supplementing goats' diet with sainfoin pellets (versus alfalfa) modifies cheese sensory properties and fatty acid profile

In two different goat farms, producing Picodon and Mutschli cheese respectively, two groups of lactating goats were fed alfalfa pellets (ALF) or sainfoin pellets (SNF) for 6 weeks. The cheeses produced at the end of the trial were analysed for sensory properties, composition, fatty acid profile, proteolysis, and rheology. The SNF Picodon had higher “goat” and “farm” aroma and odour, and higher bitter taste, compared with the ALF Picodon. The SNF Picodon showed lower dry matter than the ALF Picodon, leading to differences in texture and mouthfeel. The SNF Mutschli had a different mouthfeel than the ALF Mutschli. In a triangle test, consumers were able to perceive a difference in both Picodon and Mutschli between ALF and SNF groups. In both Picodon and Mutschli, feeding sainfoin increased cheese proteolysis and modified cheese fatty acid profile, resulting in higher polyunsaturated fatty acids proportion and lower n-6/n-3 ratio.

Karakteristik sensoris krimer kental dari kacang hijau menggunakan metode uji segitiga dan hedonik

The shift in the vegan concept into a new lifestyle trend for urban communities has led to the development of plant-based foodstuffs into several processed products. Green beans with complex nutritional content have the potential to develop into a sweet thick creamer that can be developed as a complement to bakery pastry products. The purpose of this study was to develop sweetened condensed creamer made from mung bean as an alternative to filling in milk pies, to assess whether or not there was a difference between sweet thick creamer made from mung bean and animal sweetened condensed creamer, and to assess the panelists' preference for sweetened mung bean creamer. Sweet thick creamer is made from peeled green peas with variations in the amount of added sugar as much as 35%, 40%, and 45%. The evaluation method for sweet thick creamer uses a differentiation test with the triangle test method and a preference test with the hedonic test method. The results obtained were then tested binomially with a probability of 1% for the difference test and statistically with a probability of 5% for the preference test. The results of the binomial test on the triangle test showed that the thick creamer of mung bean had different sensory attributes from the thick creamer of cow's milk. The sugar concentration which increased from 35% to 45% did not make any difference and increased the preference of the panelists on the attributes of viscosity, color, taste, aroma, and overall preference for sweet thick creamer of mung bean. The conclusion obtained is that the sweetened thick creamer of mung bean has different attributes of thickness, color, sweetness, and aroma compared to the sweetened condensed creamer of cow's milk. The use of sugar with different concentrations did not give a significant difference to the preferences of the panelists on the attributes of thickness, color, taste, aroma, and overall preference for sweetened mung bean creamer.

Sensory and microbiological evaluation of probiotic yoghurt made with different types of probiotic cultures starter Lactobacillus acidophilus LA-5 ® and Bifidobacterium animalis subsp. lactis BB-12®

The incorporation of probiotic bacteria into yoghurt is believed could increase its health benefits such as improving intestinal health, reducing the risk of type 2 diabetes mellitus and more. The objective of this study was to evaluate the sensory and microbiological characteristics of probiotic yoghurt (PY) made with 2 types of starter cultures namely direct vat set (DVS) cultures and heirloom (HC) cultures. Lactobacillus acidophilus LA5 ® and Bifidobacterium animalis subsp. lactis (BB-12® ) used in this study were obtained from Chr. Hansen. Conventional yoghurt (CY) was made with Lactobacillus delbrueckii subsp. bulgaricus (Lb) and Streptococcus thermophilus (St). As much as 2% of starter cultures were added into 10% skimmed milk suspension with 10% of sucrose. Lb:St ratio in CY was 1:1, whereas Lb:St:LA-5:BB-12 ratio in PY was 1:1:2:2. The mixture was incubated at 38°C for 6-8 hrs. Total lactic acid bacteria and bifidobacteria, as well as pH value, were determined at 0, 1st, 2nd, 3rd, 4th week of storage. The sensory properties of yoghurt were evaluated at the 0th week and the 4th week. The results showed that after 4 weeks of storage at 4°C, the total lactic acid bacteria were slightly decreased ranging from 0.26 log CFU/mL (DVS-PY) to 0.79 log CFU/mL (CY), while total bifidobacteria was slightly decreased from 0.40 to 0.58 log CFU/mL. The pH value of CY was significantly decreased after 4 weeks of storage, while the pH values of DVS-PY and HC-PY were not significantly different. The result from the Triangle test revealed that DVS-PY has similar sensory properties with CY whereas HC-PY has less thickness. In general, the sensory properties of CY and PY were slightly decreased after 4 weeks of storage at 4°C. In conclusion, incorporation of probiotic bacteria in yoghurt with DVS starter culture give better microbiological and sensory properties compared to HC starter culture.

Effect of Large-Scale Paddy Rice Drying Process Using Hot Air Combined with Radio Frequency Heating on Milling and Cooking Qualities of Milled Rice.

The objectives of the study on a continuous flow hot air dryer combined with radio frequency heating at different temperatures (HA/RF) (38 °C, 42 °C, 46 °C, and 50 °C) in a large-scale process compared with conventional continuous flow hot air drying (HA) were (1) to investigate the drying characteristics, drying kinetics, and milling quality of the process and (2) to observe the cooking quality and compare the sensory differences of the cooked rice after treatment. The drying characteristics and moisture diffusivity showed that the higher the radio frequency (RF) heating temperature, the shorter the drying time. The specific energy consumption and energy cost decreased when the RF heating temperature increased. The optimal condition in terms of fissure percentage was HA/RF42. In addition, there were no significant differences in head rice yield and white rice color determination, amylose content, texture profiles, and pasting properties in all HA/RF treatments. In the triangle test, it was found that at least 6% of the population could perceive a difference between HA and HA/RF50. In conclusion, this study proposes the further development of the HA/RF drying process at low-temperature profiles and shows the great potential of RF technology for commercial drying in rice industry.

Impact of an Agriphotovoltaic System on Metabolites and the Sensorial Quality of Cabbage (Brassica oleracea var. capitata) and Its High-Temperature-Extracted Juice

To date, the impacts of agriphotovoltaic (APV) condition on the production yield of crop have been studied; however, the effect of APV production on the sensorial quality and consumer acceptability of the produce remains unexplored. Therefore, to address this knowledge gap, we cultivated “Winter Storm” cabbage under solar panels (20.16 kW) and in open field in 2020. The weight and diameter reduction rate of fresh cabbage grown under APV condition compared to open-field conditions were 9.7% and 1.2%, respectively. The levels of glucosinolates and their hydrolysis products were not significantly different in the fresh cabbage between the two conditions. The amount of volatile organic compounds, which may affect the perception of smell, were significantly higher in the cabbage juice prepared from the ones grown in open-field conditions than in the juice prepared from cabbages grown under APV conditions (n = 3, p < 0.01). However, untrained subjects could not distinguish the difference in the quality of the 2 sets of cabbage juices in the triangle test (n = 70, p = 0.724). Regardless of the distinguishing features of color, aroma, and taste, the subjects did not have any preference between the two different cabbage juices.

Influence of the Rootstock and the Ploidy Level of the Scion and the Rootstock on Sweet Orange (Citrus sinensis) Peel Essential Oil Yield, Composition and Aromatic Properties

Rootstock is widely used for the cultivation of citrus fruits because it brings resistance or tolerance to diseases or environmental constrains and modulates the fruit quality. Polyploidization is a widespread improvement strategy in citrus. The objective was to evaluate the effect of rootstock and ploidy level on the composition of essential oils. Two trials were conducted, one displaying a ‘Navelina’ orange grafted on three rootstocks and a second combining two ploidy levels (di and tetraploid) of scion (‘Pineapple’ orange) and rootstock (‘Carrizo’ citrange). The composition of peel essential oil (PEO) was analyzed by gas chromatography coupled with mass spectrometry, and a panel of experts analyzed its flavor variation with a triangle test approach. The rootstock influenced the yield and composition of the orange PEO, with a low impact on flavor. Neither the rootstock nor the scion ploidy level affected the PEO yield. Only the tetraploid level of the scion significantly modified the PEO composition, reducing the oxygenated compound fraction. Sensitive significant differences were detected between the reference sample (diploid scion–diploid rootstock) and the three other combinations. These results suggest that for the profiling of an aromatic flavor, the rootstock is a key element as is the ploidy level of the scion.

Sensory Evaluation of Madhyama Paka and Khara Paka Katupila Taila by Triangle Test

Sensory evaluation is a quantitative science in which numerical data are collected to establish lawful and specific relationships between product characteristics and human perception. Among the sensory methods available, Triangle test method was adopted. The purpose of this study was to differentiate Madhyama Paka and Khara Paka Katupila Taila with regard to smell and color. Forty pre-trained assessors were asked to identify the blindly coded sample analogous. The results were calculated using Python software and analyzed using receiver operating characteristics curve, area under curve (AUC), and d-prime (d’) with the help of sensR package in R-studio ver. 1.0.143. For both attributes, both the samples were correctly identified with a significance level of P &lt; 0.001 and AUC of 1 and 0.999 for each set, respectively. Thus, it can be concluded that sensory analysis method efficiently discriminated the Madhyama Paka and Khara Paka Katupila Taila samples and thus can serve as a cost-effective routine quality control tool.

Aroma Perception of Rose Oxide, Linalool and α-Terpineol Combinations in Gewürztraminer Wine

Cis-Rose oxide was found to be an important chiral compound in Gewürztraminer wine, with an enantiomeric ratio range from 76 to 58%. The enantiomeric ratio showed an important influence on white wine aroma when other monoterpenes were present. The aim of this study was to evaluate rose oxide at different ratios and changes to aroma perception, and the interaction of rose oxide with linalool and α-terpineol. A wine model was made based on Gewürztraminer wine. Twelve models were created with different ratios of rose oxide and concentrations of linalool and α-terpineol. Triangle tests, check-all-that-apply (CATA) and descriptive analysis were used to evaluate the aroma of the wines. Results show that the rose oxide ratios of 70:30 and 65:35 were statistically different. Additional descriptive analysis showed that the ratios altered aroma when linalool and α-terpineol were at low and medium concentrations. At high concentrations, linalool and α-terpineol masked any influence from rose oxide. Understanding how monoterpenes alter aroma perception of white wine when at different combinations and concentrations is important to achieving desired wine qualities and helps provide information on how flavor chemistry results can be interpreted without having to run sensory analysis.

Testing for sensory threshold in drinking water with added calcium: a first step towards developing a calcium fortified water.

Background: Food fortification is an effective strategy that has been recommended for improving population calcium inadequate intakes. Increasing calcium concentration of water has been proposed as a possible strategy to improve calcium intake. The objective of this study was to determine the sensory threshold of different calcium salts added to drinking water using survival analysis. Methods: We performed the triangle test methodology for samples of water with added calcium using three different calcium salts: calcium chloride, calcium gluconate and calcium lactate. For each salt, a panel of 54 consumers tested seven batches of three water samples. Data were adjusted for chance and sensory threshold was estimated using the survival methodology and a discrimination of 50%. Results: The threshold value estimation for calcium gluconate was 587 ± 131 mg/L of water, corresponding to 25% discrimination, for calcium lactate was 676 ± 186 mg/L, corresponding to 50% discrimination, and for calcium chloride was 291 ± 73 mg/L, corresponding to 50% discrimination. Conclusions: These results show that water with calcium added in different salts and up to a concentration of 500 mg of calcium/L of water is feasible. The calcium salt allowing the highest calcium concentration with the lowest perceived changes in taste was calcium gluconate. Future studies need to explore stability and acceptability over longer periods of time.