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Evaluation of Bitterness Intensity of Citrus Products by an Untrained Panel Using Relative-to-Reference Rating

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DOI: 10.4236/fns.2012.31013    6,538 Downloads   10,373 Views   Citations

ABSTRACT

In order to estimate the bitterness intensity of citrus products we applied an adaptative sensory evaluation method, using naringin as the reference for bitterness. Twenty-five untrained subjects participated in this study. Firstly they tasted and positioned 2 naringin references on an unstructured relative-to-reference scaling to define their own bitterness scales. They then evaluated the bitterness intensity of 2 types of bitter orange products (3 distillates and 2 cold-pressed essential oils of bitter orange peels) according to their own perceptions on their own scales. We observed that 2 types of scale use could be distinguished that might be related to subjects’ sensitivity or/and consumption habits to bitterness. As a result, we observed a significant difference in bitterness intensity between the crude cold-pressed essential oil and the debittered one of bitter orange, whereas there was no significant difference between the 3 distillates. This approach makes it possible to take inter-individual differences in subjects’ sensitivity into account. It also provides a way to very simply rate bitterness intensity with subjects who have received no prior training in sensory evaluation.

Conflicts of Interest

The authors declare no conflicts of interest.

Cite this paper

S. Deterre, J. Delarue, C. Innocent and P. Giampaoli, "Evaluation of Bitterness Intensity of Citrus Products by an Untrained Panel Using Relative-to-Reference Rating," Food and Nutrition Sciences, Vol. 3 No. 1, 2012, pp. 80-88. doi: 10.4236/fns.2012.31013.

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