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Oral sensations from iron and copper sulfate
1Department of Food Science, Stocking Hall, Cornell University, Ithaca, NY 14853, USA.
Physiology & Behavior
|June 7, 2005
Summary
Ferrous sulfate (FeSO4) can be detected orally without retronasal cues. While astringency contributes to oral sensations for copper sulfate (CuSO4), it is less pronounced for FeSO4, suggesting taste may play a role in metallic sensations.
Area of Science:
- Sensory science
- Oral physiology
- Chemosensation
Background:
- Retronasal olfaction is crucial for metallic taste perception, particularly with ferrous sulfate (FeSO4).
- Oral sensations and the role of astringency in metallic perception require further investigation.
Purpose of the Study:
- To determine if FeSO4 elicits oral sensations independently of retronasal cues.
- To assess the contribution of astringency to the oral sensations of FeSO4 and compare it with copper sulfate (CuSO4).
Main Methods:
- Sensory evaluation of FeSO4 solutions at varying concentrations, with and without retronasal airflow.
- Application of FeSO4 and CuSO4 solutions to non-gustatory oral regions to evaluate tactile sensations and astringency.
Main Results:
- FeSO4 was discriminable from water at concentrations ≥ 5 mM, even without retronasal airflow.
- Astringency was perceived with CuSO4 on non-gustatory surfaces, but rated astringency for FeSO4 was significantly lower than CuSO4 and not different from water.
- Tactile or gustatory sensations from iron salts may contribute to their oral perception.
Conclusions:
- Oral sensations, including potential taste components, contribute to the perception of metallic sensations from FeSO4.
- Astringency plays a role in CuSO4 perception but is less significant for FeSO4, differentiating their oral sensory profiles.