According to senior author John E. Hayes, Assistant Professor of Food Science and Director of the Sensory Evaluation Center, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA, their main objective in this particular study zeroed in on identifying whether rejection thresholds for added bitterness in chocolate ice cream has a direct correlation with personal preferences for solid milk or dark chocolate.

"Estimating rejection thresholds could be an effective, rapid tool to determine acceptable formulations or quality limits when considering attributes that become objectionable at high intensities," he said.

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