Best Estimated Taste Detection Threshold for Cardamom (Elettaria Cardamomum Maton) Aroma in Different Media

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 fromthe geometric meanwere 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.