| 论文题目 | New reference standards for pungency intensity evaluation |
| 作者 | 张璐璐,汪厚银,史波林,刘龙云,陈忠秀(外),赵镭 |
| 年度 | 2018 |
| 发表/出版时间 | 2018/3/16 |
| 发表期刊/会议 | Journal of Sensory Studies |
| 关键词 | reference;standards;pungency;intensity; |
| 摘要 | This study was conducted to establish a reference standard for pungency intensity evaluation based on the extent to which humans differentiate sensory qualities. Commercial essential oil extracted from Sichuan pepper was chosen as the reference sample. The recognition threshold, just noticeable difference, and terminal threshold were determined to obtain the Weber fraction of perceived pungency. The calculated Weber fraction was stable at 0.15 for low (0.030–0.50 mg essential oil per 1 ml) and 0.20 for moderate (0.50–1.0 mg per 1 ml) pungency. We also studied the relationship between stimulus concentration and sensory intensity via magnitude estimation method and found that the exponent of pungency was 0.71. We calculated JND (just noticeable difference) to be 25 and sensory differentiations as 12 based on the Weber-fraction and exponent of power function, and acquired the reference standard in a 15-cm linear scale. We also confirmed the utility of the reference standard with a panel evaluation on three pungent foods, the results of which showed favorable repeatability. |