BEST ESTIMATED TASTE DETECTION THRESHOLD FOR CARDAMOM (<i>ELETTARIA CARDAMOMUM MATON</i>) AROMA IN DIFFERENT MEDIA

Abstract

ABSTRACT Cardamom ( Elettaria cardamomum ) oleoresin was used for determining the detection threshold of cardamom in water, sugar solution (2.5%) and milk. Best estimate threshold (BET) for taste detection of cardamom aroma was determined according to the forced choice ascending method of limits (3‐alternative forced‐choice [AFC]) using 19 panelists. Twelve scale steps were used at a concentration factor of 1.25 with a 3‐AFC presentation at each media. Panel detection thresholds and standard log deviation from the geometric mean were found to be 4.04 and 0.37 ppb in water, 4.48 and 0.35 ppb in sugar solution and 13.97 and 0.31 ppb in milk, respectively. There was no significant difference between the taste threshold values in water and sugar solution, with thresholds ranging from 4.0 to 4.5 ppb. Milk showed threshold of 13.97 ppb indicating that cardamom aroma could be better perceived in water and sugar solution than in milk. Detection threshold values in water and sugar solutions determined by calculating geometric mean of individual BETs using criterion of 50% above chance and logistic regression of 3‐AFC data were found to be comparable. PRACTICAL APPLICATION The detection threshold of cardamom aroma was determined in different media viz water, sugar solution and milk. Knowledge of cardamom threshold is important because it is used as a flavorant in many food formulations. It is vital to know the threshold values of certain food‐related substances and components in order to solve specific technical problems, generally related with the formulation of food products and with changes in the aroma characteristics of the products. The results of this study gives an insight in to the effect of different media on perception of cardamom aroma and the information generated could be useful for developing cardamom‐flavored products.