Determination of detection thresholds of sinigrin in water‐based matrix and allyl isothiocyanate in water‐ and oil‐based matrices

• Published in: Journal of sensory studies Vol. 35; no. 4
• Main Authors: Eib, Sabrina, Ramos Gajek, Sarah, Schneider, Désirée Janet, Hensel, Oliver, Seuss‐Baum, Ingrid
• Format: Journal Article
• Language: English
• Published: Hoboken, USA John Wiley & Sons, Inc 01.08.2020; Wiley Subscription Services, Inc
• Subjects: Allyl isothiocyanate; Bitterness; Breeding; Food; Food composition; Food production; Food products; Isothiocyanate; Oils & fats; Pungent principles; Quality assurance; Sinigrin; Tongue

In the present study, sensory detection thresholds for sinigrin in a water‐based matrix and allyl isothiocyanate (AITC) in water‐ and oil‐based matrices were determined using a three‐alternative forced choice test with ascending concentrations. The study consisted of a prestudy with 10 assessors (3...