HETEROGENEITY AND TEMPERATURE EFFECTS ON FLAVOR SENSING OF ETHYL CAPRYLATE

Authors


  • The author thanks Louise Wu and Ronald Cox for making some of the regression calculations. Appreciation is also extended to Professor Mirko Filajdić, Faculty of Technology, University of Zagreb, for providing a copy of the paper by Bujas and Ostojc̆ić.

ABSTRACT

The flavor thresholds of 25 panelists for ethyl caprylate dissolved in water were determined at 6, 25 and 43°C. Only the panel mean at 43°C was significantly higher. However, when panelists were partitioned into homogeneous sets, a majority of the panelists were shown to have different thresholds at the three temperatures. Magnitude estimation was used to test for sensitivity of 13 panelists in the supra threshold range. Some judges who were most sensitive at threshold levels were less sensitive than other judges at suprathreshold levels. Causes for heterogeneity among judges are discussed. It is proposed, that, for different judges, different processes in sensing are rate limiting. In part, energy of activation calculations support this supposition.

Ancillary