Descriptive analysis of divalent salts
ABSTRACT Many divalent salts (e.g., calcium, iron, zinc), have important nutritional value and are used to fortify food or as dietary supplements. Sensory characterization of some divalent salts in aqueous solutions by untrained judges has been reported in the psychophysical literature, but formal s...
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| Veröffentlicht in: | Journal of sensory studies 2005-04, Vol.20 (2), p.97-113 |
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| creator | Yang, H.H.L Lawless, H.T |
| description | ABSTRACT
Many divalent salts (e.g., calcium, iron, zinc), have important nutritional value and are used to fortify food or as dietary supplements. Sensory characterization of some divalent salts in aqueous solutions by untrained judges has been reported in the psychophysical literature, but formal sensory evaluation by trained panels is lacking. To provide this information, a trained descriptive panel evaluated the sensory characteristics of 10 divalent salts including ferrous sulfate, chloride and gluconate; calcium chloride, lactate and glycerophosphate; zinc sulfate and chloride; and magnesium sulfate and chloride. Among the compounds tested, iron compounds were highest in metallic taste; zinc compounds had higher astringency and a glutamate‐like sensation; and bitterness was pronounced for magnesium and calcium salts. Bitterness was affected by the anion in ferrous and calcium salts. Results from the trained panelists were largely consistent with the psychophysical literature using untrained judges, but provided a more comprehensive set of oral sensory attributes. |
| doi_str_mv | 10.1111/j.1745-459X.2005.00005.x |
| format | Article |
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Many divalent salts (e.g., calcium, iron, zinc), have important nutritional value and are used to fortify food or as dietary supplements. Sensory characterization of some divalent salts in aqueous solutions by untrained judges has been reported in the psychophysical literature, but formal sensory evaluation by trained panels is lacking. To provide this information, a trained descriptive panel evaluated the sensory characteristics of 10 divalent salts including ferrous sulfate, chloride and gluconate; calcium chloride, lactate and glycerophosphate; zinc sulfate and chloride; and magnesium sulfate and chloride. Among the compounds tested, iron compounds were highest in metallic taste; zinc compounds had higher astringency and a glutamate‐like sensation; and bitterness was pronounced for magnesium and calcium salts. Bitterness was affected by the anion in ferrous and calcium salts. Results from the trained panelists were largely consistent with the psychophysical literature using untrained judges, but provided a more comprehensive set of oral sensory attributes.</description><identifier>ISSN: 0887-8250</identifier><identifier>EISSN: 1745-459X</identifier><identifier>DOI: 10.1111/j.1745-459X.2005.00005.x</identifier><identifier>PMID: 16614749</identifier><language>eng</language><publisher>Oxford, UK and Malden, USA: Blackwell Science Inc</publisher><subject>aqueous solutions ; astringency ; bitterness ; flavor enhancers ; food additives ; inorganic salts ; metallic aftertaste ; mouthfeel ; sensory evaluation ; sensory properties ; sourness ; taste ; terminology ; umami aftertaste</subject><ispartof>Journal of sensory studies, 2005-04, Vol.20 (2), p.97-113</ispartof><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c6005-80c34f3fd2b99b178bb17e8d91fec89acec084646f80396e74402226fa65f4813</citedby><cites>FETCH-LOGICAL-c6005-80c34f3fd2b99b178bb17e8d91fec89acec084646f80396e74402226fa65f4813</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1745-459X.2005.00005.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1745-459X.2005.00005.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>230,314,780,784,885,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/16614749$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Yang, H.H.L</creatorcontrib><creatorcontrib>Lawless, H.T</creatorcontrib><title>Descriptive analysis of divalent salts</title><title>Journal of sensory studies</title><addtitle>J Sens Stud</addtitle><description>ABSTRACT
Many divalent salts (e.g., calcium, iron, zinc), have important nutritional value and are used to fortify food or as dietary supplements. Sensory characterization of some divalent salts in aqueous solutions by untrained judges has been reported in the psychophysical literature, but formal sensory evaluation by trained panels is lacking. To provide this information, a trained descriptive panel evaluated the sensory characteristics of 10 divalent salts including ferrous sulfate, chloride and gluconate; calcium chloride, lactate and glycerophosphate; zinc sulfate and chloride; and magnesium sulfate and chloride. Among the compounds tested, iron compounds were highest in metallic taste; zinc compounds had higher astringency and a glutamate‐like sensation; and bitterness was pronounced for magnesium and calcium salts. Bitterness was affected by the anion in ferrous and calcium salts. Results from the trained panelists were largely consistent with the psychophysical literature using untrained judges, but provided a more comprehensive set of oral sensory attributes.</description><subject>aqueous solutions</subject><subject>astringency</subject><subject>bitterness</subject><subject>flavor enhancers</subject><subject>food additives</subject><subject>inorganic salts</subject><subject>metallic aftertaste</subject><subject>mouthfeel</subject><subject>sensory evaluation</subject><subject>sensory properties</subject><subject>sourness</subject><subject>taste</subject><subject>terminology</subject><subject>umami aftertaste</subject><issn>0887-8250</issn><issn>1745-459X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><recordid>eNqNkM1uEzEUhS3UiqaFVyizqthMsMf_QkJCpbS0FRVKS7u7chy7OEwywZ6E5O3rYaIUdnhxvbjfOffoIFQQPCT5vZsOiWS8ZFw_DCuM-RDjbq5foMFusYcGWClZqorjA3SY0jQzSkv2Eh0QIQiTTA_QySeXbAyLNqxcYeam3qSQisYXk7AytZu3RTJ1m16hfW_q5F5v_yN09_ns9vSivL45_3L68bq0IgcoFbaUeeon1VjrMZFqnIdTE028s0ob6yxWTDDhFaZaOMkYrqpKeCO4Z4rQI_Sh910sxzM3sTlANDUsYpiZuIHGBPh3Mw8_4LFZAWGUK0GzwdutQWx-LV1qYRaSdXVt5q5ZJiCKciaI5lVGVY_a2KQUnd-dIRi6mmEKXZvQtQldzfCnZlhn6fHfMZ-F214z8L4Hfofabf7bGC5vRiOe1WWvDql1653axJ8gJJUc7r-ew3c2evhGrjjcZv5Nz3vTgHmMIcHdqMKEYtL5Sk2fAMWZo80</recordid><startdate>200504</startdate><enddate>200504</enddate><creator>Yang, H.H.L</creator><creator>Lawless, H.T</creator><general>Blackwell Science Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>5PM</scope></search><sort><creationdate>200504</creationdate><title>Descriptive analysis of divalent salts</title><author>Yang, H.H.L ; Lawless, H.T</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c6005-80c34f3fd2b99b178bb17e8d91fec89acec084646f80396e74402226fa65f4813</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>aqueous solutions</topic><topic>astringency</topic><topic>bitterness</topic><topic>flavor enhancers</topic><topic>food additives</topic><topic>inorganic salts</topic><topic>metallic aftertaste</topic><topic>mouthfeel</topic><topic>sensory evaluation</topic><topic>sensory properties</topic><topic>sourness</topic><topic>taste</topic><topic>terminology</topic><topic>umami aftertaste</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Yang, H.H.L</creatorcontrib><creatorcontrib>Lawless, H.T</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Journal of sensory studies</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Yang, H.H.L</au><au>Lawless, H.T</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Descriptive analysis of divalent salts</atitle><jtitle>Journal of sensory studies</jtitle><addtitle>J Sens Stud</addtitle><date>2005-04</date><risdate>2005</risdate><volume>20</volume><issue>2</issue><spage>97</spage><epage>113</epage><pages>97-113</pages><issn>0887-8250</issn><eissn>1745-459X</eissn><abstract>ABSTRACT
Many divalent salts (e.g., calcium, iron, zinc), have important nutritional value and are used to fortify food or as dietary supplements. Sensory characterization of some divalent salts in aqueous solutions by untrained judges has been reported in the psychophysical literature, but formal sensory evaluation by trained panels is lacking. To provide this information, a trained descriptive panel evaluated the sensory characteristics of 10 divalent salts including ferrous sulfate, chloride and gluconate; calcium chloride, lactate and glycerophosphate; zinc sulfate and chloride; and magnesium sulfate and chloride. Among the compounds tested, iron compounds were highest in metallic taste; zinc compounds had higher astringency and a glutamate‐like sensation; and bitterness was pronounced for magnesium and calcium salts. Bitterness was affected by the anion in ferrous and calcium salts. Results from the trained panelists were largely consistent with the psychophysical literature using untrained judges, but provided a more comprehensive set of oral sensory attributes.</abstract><cop>Oxford, UK and Malden, USA</cop><pub>Blackwell Science Inc</pub><pmid>16614749</pmid><doi>10.1111/j.1745-459X.2005.00005.x</doi><tpages>17</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | aqueous solutions astringency bitterness flavor enhancers food additives inorganic salts metallic aftertaste mouthfeel sensory evaluation sensory properties sourness taste terminology umami aftertaste |
| title | Descriptive analysis of divalent salts |
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