Sensitivity of Assessors to Ferrous Salts

Z. Panovská, A. Váchová and J. Řeřichová
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A. Váchová: Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, 66 28 Prague, Czech Republic
J. Řeřichová: Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, 66 28 Prague, Czech Republic

Czech Journal of Food Sciences, 2009, vol. 27, issue SpecialIssue1, S333-S336

Abstract: Taste is the chemical sensation whose function is not very well known. Recently it was shown that the range of taste is more extensive than the five basic taste sweet, salty, bitter, sour and umami. A metallic taste has been suggested as another basic taste, but its mode of perception is not well understood and has not been really accepted in the taste literature. Ferrous sulphate solutions were presented to the assessors so their sensitivity and best estimate thresholds (BET) were measured. The best estimated threshold range was 0.00049-0.00669 g/l for demineralised water, 0.00079-0.00669 g/l for distilled water and 0.00108-0.00669 g/l for tap water.

Keywords: sensory analysis; ferrous sulphate solutions; sensitivity; detection thresholds (search for similar items in EconPapers)
Date: 2009
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:27:y:2009:i:specialissue1:id:1082-cjfs

DOI: 10.17221/1082-CJFS

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