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Foods 2016, 5(2), 35; doi:10.3390/foods5020035

Effects of Matrix Composition on Detection Threshold Estimates for Methyl Anthranilate and 2-Aminoacetophenone

1
Sensory Evaluation Center, College of Agricultural Sciences, the Pennsylvania State University, University Park, PA 16802 USA
2
Department of Food Science, College of Agricultural Sciences, the Pennslyvania State University, University Park, PA 16802 USA
*
Author to whom correspondence should be addressed.
Academic Editor: Angel A. Carbonell-Barrachina
Received: 17 February 2016 / Revised: 30 April 2016 / Accepted: 11 May 2016 / Published: 17 May 2016
(This article belongs to the Special Issue Flavour Volatiles of Foods)
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Abstract

Conceptually, a detection threshold represents the lowest concentration at which an individual or a group of individuals can reliably perceive a given stimulus, with a commonly used operational definition of 50% performance above chance. Estimated detection thresholds (DTs), however, are often reported in the literature with little attention given to the matrix in which the stimuli were evaluated. Here, we highlight the influence of matrix effects on DTs for two odor-active compounds commonly found in Vitis Labrusca wines. Differences in orthonasal DTs for methyl anthranilate (MA) and 2-aminoacetophenone (2AAP) in water, a model wine system, and wine were demonstrated using a within-subject design and forced choice (i.e., criterion free) psychophysical methods. Six sample triads, each containing two blanks and one spiked sample, were presented to participants with the instructions to choose the “different” sample, and this was repeated in different matrices (water, model wine, and wine). The estimated DTs for both compounds were significantly lower in water versus the model wine system and wine. This finding recapitulates the strong need to carefully consider the nature of the delivery matrix when determining and comparing threshold estimates across studies. Additionally, data from prior reports have suggested DTs for MA and 2AAP may differ by two orders of magnitude in spite of their structural similarity. We failed to confirm this difference here: although 2AAP thresholds were somewhat lower than MA thresholds, differences were much smaller than what had been suggested previously. This, again, emphasizes the need to make comparisons within the same individuals, using appropriate methods with sufficient numbers of participants. View Full-Text
Keywords: detection threshold; matrix effects; orthonasal olfaction; wine aroma; ascending forced-choice detection threshold; matrix effects; orthonasal olfaction; wine aroma; ascending forced-choice
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Perry, D.M.; Hayes, J.E. Effects of Matrix Composition on Detection Threshold Estimates for Methyl Anthranilate and 2-Aminoacetophenone. Foods 2016, 5, 35.

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