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DESCRIPTIVE ANALYSIS OF DIVALENT SALTS.

Heidi Hai-Ling Yang1, Harry T Lawless

  • 1Department of Food Science New York State College of Agriculture and Life Sciences Cornell University Ithaca, NY 14853.

Journal of Sensory Studies
|April 15, 2006
PubMed
Summary
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Trained sensory panels characterized 10 divalent salts, finding iron compounds had a metallic taste, zinc compounds were astringent, and magnesium and calcium salts were bitter. Anions influenced bitterness in iron and calcium salts.

Area of Science:

  • Food science and technology
  • Nutritional science
  • Sensory science

Background:

  • Divalent salts like calcium, iron, and zinc are crucial for nutrition and food fortification.
  • Previous sensory data on these salts used untrained judges, lacking formal evaluation.

Purpose of the Study:

  • To formally characterize the sensory attributes of 10 common divalent salts using a trained panel.
  • To provide comprehensive oral sensory data for food fortification and supplement applications.

Main Methods:

  • A trained descriptive sensory panel evaluated 10 divalent salts (ferrous sulfate, chloride, gluconate; calcium chloride, lactate, glycerophosphate; zinc sulfate, chloride; magnesium sulfate, chloride) in aqueous solutions.
  • Sensory attributes assessed included taste, mouthfeel, and aftertaste.

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Main Results:

  • Iron compounds exhibited the most metallic taste.
  • Zinc compounds were characterized by higher astringency and a glutamate-like sensation.
  • Magnesium and calcium salts were notably bitter, with anions affecting bitterness intensity in ferrous and calcium salts.

Conclusions:

  • Trained panel evaluation provides a more comprehensive understanding of divalent salt sensory profiles compared to untrained judges.
  • These findings are valuable for optimizing food fortification and dietary supplement formulations to improve consumer acceptance.