Nomilin, Taste Threshold and Relative Bitterness |
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| Authors: | R. L. ROUSEFF R. F. MATTHEWS |
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| Affiliation: | Author Rouseff is affiliated with the Florida Dept. of Citrus, 700 Experiment Station Road, Lake Alfred, FL 33850.;Author Matthews is affiliated with the Dept. of Food Science &Human Nutrition, Univ. of Florida, IFAS, 367 Food Science Bldg., Gainesville, FL 32611. |
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| Abstract: | 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). |
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