Oil-in-Water Emulsion Exhibits Bitterness-Suppressing Effects in a Sensory Threshold Study
© 2015 Institute of Food Technologists®. Little is known about how emulsion characteristics affect saltiness/bitterness perception. Sensory detection and recognition thresholds of NaCl, caffeine, and KCl in aqueous solution compared with oil-in-water emulsion systems were evaluated. For emulsions, N...
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th-cmuir.6653943832-447562018-04-25T07:56:36Z Oil-in-Water Emulsion Exhibits Bitterness-Suppressing Effects in a Sensory Threshold Study Damir Dennis Torrico Amporn Sae-Eaw Sujinda Sriwattana Charles Boeneke Witoon Prinyawiwatkul Agricultural and Biological Sciences © 2015 Institute of Food Technologists®. Little is known about how emulsion characteristics affect saltiness/bitterness perception. Sensory detection and recognition thresholds of NaCl, caffeine, and KCl in aqueous solution compared with oil-in-water emulsion systems were evaluated. For emulsions, NaCl, KCl, or caffeine were dissolved in water + emulsifier and mixed with canola oil (20% by weight). Two emulsions were prepared: emulsion 1 (viscosity = 257 cP) and emulsion 2 (viscosity = 59 cP). The forced-choice ascending concentration series method of limits (ASTM E-679-04) was used to determine detection and/or recognition thresholds at 25 °C. Group best estimate threshold (GBET) geometric means were expressed as g/100 mL. Comparing NaCl with KCl, there were no significant differences in detection GBET values for all systems (0.0197 - 0.0354). For saltiness recognition thresholds, KCl GBET values were higher compared with NaCl GBET (0.0822 - 0.1070 compared with 0.0471 - 0.0501). For NaCl and KCl, emulsion 1 and/or emulsion 2 did not significantly affect the saltiness recognition threshold compared with that of the aqueous solution. However, the bitterness recognition thresholds of caffeine and KCl in solution were significantly lower than in the emulsions (0.0242 - 0.0586 compared with 0.0754 - 0.1025). Gender generally had a marginal effect on threshold values. This study showed that, compared with the aqueous solutions, emulsions did not significantly affect the saltiness recognition threshold of NaCl and KCl, but exhibited bitterness-suppressing effects on KCl and/or caffeine. 2018-01-24T04:47:35Z 2018-01-24T04:47:35Z 2015-01-01 Journal 17503841 00221147 2-s2.0-84930931804 10.1111/1750-3841.12901 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84930931804&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/44756 |
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Agricultural and Biological Sciences Damir Dennis Torrico Amporn Sae-Eaw Sujinda Sriwattana Charles Boeneke Witoon Prinyawiwatkul Oil-in-Water Emulsion Exhibits Bitterness-Suppressing Effects in a Sensory Threshold Study |
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© 2015 Institute of Food Technologists®. Little is known about how emulsion characteristics affect saltiness/bitterness perception. Sensory detection and recognition thresholds of NaCl, caffeine, and KCl in aqueous solution compared with oil-in-water emulsion systems were evaluated. For emulsions, NaCl, KCl, or caffeine were dissolved in water + emulsifier and mixed with canola oil (20% by weight). Two emulsions were prepared: emulsion 1 (viscosity = 257 cP) and emulsion 2 (viscosity = 59 cP). The forced-choice ascending concentration series method of limits (ASTM E-679-04) was used to determine detection and/or recognition thresholds at 25 °C. Group best estimate threshold (GBET) geometric means were expressed as g/100 mL. Comparing NaCl with KCl, there were no significant differences in detection GBET values for all systems (0.0197 - 0.0354). For saltiness recognition thresholds, KCl GBET values were higher compared with NaCl GBET (0.0822 - 0.1070 compared with 0.0471 - 0.0501). For NaCl and KCl, emulsion 1 and/or emulsion 2 did not significantly affect the saltiness recognition threshold compared with that of the aqueous solution. However, the bitterness recognition thresholds of caffeine and KCl in solution were significantly lower than in the emulsions (0.0242 - 0.0586 compared with 0.0754 - 0.1025). Gender generally had a marginal effect on threshold values. This study showed that, compared with the aqueous solutions, emulsions did not significantly affect the saltiness recognition threshold of NaCl and KCl, but exhibited bitterness-suppressing effects on KCl and/or caffeine. |
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Damir Dennis Torrico Amporn Sae-Eaw Sujinda Sriwattana Charles Boeneke Witoon Prinyawiwatkul |
author_facet |
Damir Dennis Torrico Amporn Sae-Eaw Sujinda Sriwattana Charles Boeneke Witoon Prinyawiwatkul |
author_sort |
Damir Dennis Torrico |
title |
Oil-in-Water Emulsion Exhibits Bitterness-Suppressing Effects in a Sensory Threshold Study |
title_short |
Oil-in-Water Emulsion Exhibits Bitterness-Suppressing Effects in a Sensory Threshold Study |
title_full |
Oil-in-Water Emulsion Exhibits Bitterness-Suppressing Effects in a Sensory Threshold Study |
title_fullStr |
Oil-in-Water Emulsion Exhibits Bitterness-Suppressing Effects in a Sensory Threshold Study |
title_full_unstemmed |
Oil-in-Water Emulsion Exhibits Bitterness-Suppressing Effects in a Sensory Threshold Study |
title_sort |
oil-in-water emulsion exhibits bitterness-suppressing effects in a sensory threshold study |
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2018 |
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https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84930931804&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/44756 |
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