The threshold test for bitterness of caffeine solution was tested by twelve judges in the purpose of the selection of the taste panel members.
All the judges were members of this group, 25-35 years old, men, and laboratory research workers or technical staffs of the fermentation industry.
And it was believed that they would be pretty trained and good tasters in general. The test solutions were made as shown in Table 1.
The test procedure was as follows;
1. Taste through 11 samples in the order of caffeine concentration.
2. Rinse the mouth with water and wait for 2-4 minutes.
3. Then taste the 11 blind samples in the random order, and score the rank according to the strength of threshold. The result was shown in Table 2. The Spearman's rank correlation coefficient
rs was calculated for 12 judges (See Table 3).
Most values of
rs were highly significant except one.
The minimum concentration for which bitterness was identified, was estimated to be 16×10
-4 mol from the data of all judges.
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