Kl. Bett et Pb. Johnsen, CHALLENGES OF EVALUATING SENSORY ATTRIBUTES IN THE PRESENCE OF OFF-FLAVORS (GEOSMIN AND 2-METHYLISOBORNEOL), Journal of sensory studies, 11(1), 1996, pp. 1-17
The impact of 2-methylisoborneol (MIB) (earthy/musty), on the flavor e
valuation of farm-raised catfish was assessed by a descriptive analysi
s panel, who are trained to evaluate flavor intensity using universal
scales. Ideally, panelists should give the same intensity ratings for
all attributes within a sample. Realistically, individual panelists pe
rceive flavor intensity differently, because of variations in detectio
n thresholds, adaptation, fatigue and enhancement or suppression. Expe
riments were designed to investigate problems associated with evaluati
ng catfish flavor. Samples ''spiked'' with MIB had lower chickeny flav
or than unspiked. Intensities of MIB in spiked samples that followed a
n equally spiked sample were lower. Problems can occur when catfish ar
e presented at intervals less than 7 min. Panelists experienced diffic
ulty in determining intensity differences of MIB flavor between sessio
ns, but could determine differences in intensity of MIB within a sessi
on. These influences must be accounted for in experimental designs to
assess catfish flavors.