What Temperature of Coffee Exceeds the Pain Threshold? Pilot Study of a Sensory Analysis Method as Basis for Cancer Risk Assessment
| Autor: | Gertrud Winkler, Dirk W. Lachenmeier, Julia Dirler |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
Health (social science) sensory thresholds Test group coffee Plant Science lcsh:Chemical technology Health Professions (miscellaneous) Microbiology Sensory analysis Toxicology 03 medical and health sciences 0302 clinical medicine Cancer risk assessment Sensory threshold Threshold of pain Medicine thermosensing lcsh:TP1-1185 esophageal cancer hot beverages business.industry Communication temperature 030104 developmental biology methodological study 030220 oncology & carcinogenesis Methodological study business Food Science International agency |
| Zdroj: | Foods Foods, Vol 7, Iss 6, p 83 (2018) |
| ISSN: | 2304-8158 |
| Popis: | The International Agency for Research on Cancer (IARC) evaluates “very hot (>65 °C) beverages” as probably carcinogenic to humans. However, there is a lack of research regarding what temperatures consumers actually perceive as “very hot” or as “too hot”. A method for sensory analysis of such threshold temperatures was developed. The participants were asked to mix a very hot coffee step by step into a cooler coffee. Because of that, the coffee to be tasted was incrementally increased in temperature during the test. The participants took a sip at every addition, until they perceive the beverage as too hot for consumption. The protocol was evaluated in the form of a pilot study using 87 participants. Interestingly, the average pain threshold of the test group (67 °C) and the preferred drinking temperature (63 °C) iterated around the IARC threshold for carcinogenicity. The developed methodology was found as fit for the purpose and may be applied in larger studies. |
| Databáze: | OpenAIRE |
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