Comparison of simplified methods for evaluation of sensory thresholds of added substances

Results obtained in the determination of sensory thresholds with three different simplified methods were compared. The methods were: a modification of the ascending method of limits (1), one based on the method of the constant stimuli (2), and one based on the use of scales (3). The study was carried out on two sensorially simple systems, sucrose and aspartame aqueous solutions. The thresholds values for sucrose obtained by method 1 (1.41 g/L) and by method 2 (1.60 g/L) were similar and within the range obtained by method 3 (0.6–1.6 g/L). For aspartame the values obtained with methods 1 and 2 were also similar (0.004 and 0.005 g/L, respectively), but they were below the minimum value of the corresponding range (0.008–0.016 g/L) calculated with method 3. These results suggest that the sensory methods provoked less variability in thresholds values than other noncontrolled factors. The limitations and advantages of each method are discussed considering: experimental work, precision of results and practical validity.

Bibliographic Details

Main Authors:	Costell Ibáñez, Elvira, Pastor Castillo, M. Vicenta, Izquierdo Faubel, Luis, Durán, Luis
Other Authors:	Comisión Interministerial de Ciencia y Tecnología, CICYT (España)
Format:	artículo biblioteca
Published:	John Wiley & Sons 1994-12
Online Access:	http://hdl.handle.net/10261/331405
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