In the present study, sensory detection thresholds for sinigrin in a water‐based matrix and allyl isothiocyanate (AITC) in water‐ and oil‐based matrices were determined using a three‐alternative forced choice test with ascending concentrations. The study consisted of a prestudy with 10 assessors (3 mustard “users”; 7 mustard “nonusers”) and a main study with 64 assessors (10 mustard “users”; 54 mustard “nonusers”). In addition, panelists were asked to locate (throat, tongue, throat, and tongue) the predominant sensation (sinigrin: bitterness; AITC: pungency). The group threshold for sinigrin in the water‐based matrix in the prestudy was 10.928 mg/100 ml. Moreover, the group thresholds for AITC in the water‐based matrix in the prestudy and main study were 0.135 and 0.121 mg/100 ml, respectively. The group thresholds for AITC in the oil‐based matrix in the prestudy and main studies were 0.497 and 0.582 mg/100 ml, respectively. However, mustard “users” and mustard “nonusers” showed no significant differences in thresholds. Sinigrin and AITC were both prevalently perceived on the tongue.

中文翻译：

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测定水基基质中芥子苷和水基和油基基质中异硫氰酸烯丙酯的检测阈值

在本研究中，使用三项强制选择试验（浓度递增）确定了水基基质中芥子苷和水基和油基基质中异硫氰酸烯丙酯（AITC）的感官检测阈值。该研究包括一个具有10个评估人（3个芥菜“使用者”； 7个芥子“非使用者”）的预研究和一个包含64个评估人（10个芥子“使用者”； 54个芥子“非使用者”）的主要研究。此外，要求小组成员确定（主要是喉咙，舌头，喉咙和舌头）感觉（鼻窦炎：苦味； AITC：辛辣味）。本研究中水基基质中芥子苷的组阈值为10.928 mg / 100 ml。此外，在前期研究和主要研究中，水基基质中AITC的组阈值分别为0.135和0.121 mg / 100 ml。在预研究和主要研究中，油基基质中AITC的组阈值分别为0.497和0.582 mg / 100 ml。但是，芥末“使用者”和芥末“非使用者”的阈值没有显着差异。Sinigrin和AITC都普遍存在于舌头上。