Threshold concentration of styrene in coffee creamers and condensed milk

1 Threshold concentration of styrene in coffee creamers and condensed milk 

From experience it has been established that the sensory threshold for coffee creamer and condensed milk products is on the order of 0.1 mg/kg (ppm) of styrene in the product. This observation is only partly supported by threshold values from the literature in Table 14-2 where values range from 0.2 ppm for 3 % yogurt, 1.2 ppm for 3.8 % fat milk and 2-5 ppm for condensed milk. This points out two problems with threshold concentration values caused by the way they are determined (e.g. experimental methods) and the definition of the threshold value being the value at which the substance is correctly identified by 50 % of the panelists (versus other possible ways of measur-ing/defining the taste threshold). 

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