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

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.

Sensory characteristics of human milk: Association between mothers' diet and milk for bitter taste

“…The bitterness load of all foods consumed by the mother during 24 h was added to obtain the overall bitterness load (in grams) of the diet of the mother. The method used to estimate the bitterness load was a modified version of the method reported by Deterre et al (2012). Statistical analysis was performed in XLSTAT using a significance level of P < 0.05.…”

“…Mothers tasted the chocolate 48 h before the second session and provided a score for bitterness intensity of the chocolate on a scale from 0 to 10 (0 = not bitter at all, 10 = most bitter) in an open box on the food diary. Mothers recorded their diet for the 24-h period between session 1 and 2 by capturing the time of consumption, description of food or drink consumed, brand name, amount in grams, milliliters, or common household measurements (slice, spoon, and so on), and indicated the bitterness score for each product on the 0 to 10 scale relative to the score given for the 85% cacao chocolate (Deterre et al, 2012). Foods were assessed as eaten (e.g., a sandwich was evaluated as a whole, not as the individual components).…”

Triterpene saponins as bitter components of beetroot

“…In the sensory analysis on taste quality of fresh roots of red beet, there was applied a sensory panel consisting of 11 selected panellists [4,9]. The sensory assessment of isolate saponins (extracts) was conducted by a panel of 11 experts (testers and supertesters [10]) whose levels of sensitivity to bitter taste were average and maximum.…”