1. Orthonasal and retronasal detection thresholds of 26 aroma compounds in a model alcohol-free beer: Effect of threshold calculation method
- Author
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José A. Piornos, Rémi C.J. de La Burgade, Dimitrios P. Balagiannis, Alexia Delgado, Eric Brouwer, Jane K. Parker, Elisabeth Koussissi, and Lisa Methven
- Subjects
Adult ,Male ,030309 nutrition & dietetics ,Flavour ,Carbonated Beverages ,Logistic regression ,Matrix (chemical analysis) ,03 medical and health sciences ,0404 agricultural biotechnology ,Alcohol-free beer ,False positive paradox ,Humans ,Food science ,Aroma ,Mathematics ,0303 health sciences ,biology ,Beer ,food and beverages ,04 agricultural and veterinary sciences ,Middle Aged ,biology.organism_classification ,040401 food science ,Smell ,Logistic Models ,Method comparison ,Sensory Thresholds ,Taste ,Odorants ,Female ,Food Analysis ,Food Science - Abstract
Detection thresholds are used routinely to determine the odour-active compounds in foods. The composition of a food matrix, such as hydrophobicity or solids content, has an impact on the release of flavour compounds, and thus on thresholds. In the case of beer, thresholds determined in alcoholic beer may not be the same for alcohol-free beer (AFB). Therefore, the aim of this study was to determine detection thresholds for aroma compounds typically found in beer, within a model AFB. The model was designed to match the sugar concentration and pH of an AFB brewed by a cold contact process. Thresholds were measured using a 3-AFC procedure and calculated using either Best Estimate Threshold (BET) method or by logistic regression. Moreover, an algorithm for the removal of false positives was applied to adjust the assessors' raw responses. Retronasal thresholds were generally lower than orthonasal. Those calculated by BET were significantly higher (p
- Published
- 2019
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