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What Temperature of Coffee Exceeds the Pain Threshold? Organoleptical Methodology as Basis for Cancer Risk Assessment Including Feasibility Study

Authors :
Gertrud Winkler
Julia Dirler
Dirk W. Lachenmeier
Publication Year :
2018
Publisher :
MDPI AG, 2018.

Abstract

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 methodology for organoleptical assessment 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 getting hotter 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 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.

Details

Database :
OpenAIRE
Accession number :
edsair.doi.dedup.....873f0addf7a50b1efbb01d63add06874
Full Text :
https://doi.org/10.20944/preprints201804.0334.v1