Premium
SOME COMMENTS ON THE ESTIMATION OF SENSORY THRESHOLD BY KAERBER AND SCOVILLE METHODS
Author(s) -
RHYU HAN Y.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb02563.x
Subject(s) - logarithm , serial dilution , mathematics , standard deviation , statistics , computer science , algorithm , mathematical analysis , medicine , alternative medicine , pathology
Though poor precision is inherent in many organoleptic methods, the widely reported discrepancies of the Scoville results encountered in both within‐and between‐laboratories are partly attributable to the “3 out of 5“rule,” which is not consistent with the standard definition of sensory threshold. Greatly improved precision is shown in this paper by the application of the Kaerber mean and standard deviation to the response data, generated by algebraic combinations and obtained experimentally. Further improvement can be made with the increased number of dilutions presented. Since, finally, the response magnitude seems better correlated to the logarithm of concentration, it is suggested that the present dilution schedule of the Scoville method be revised to logarithmic scale.