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Some basic psychophysics of calcium salt solutions

M G Tordoff1

  • 1Monell Chemical Senses Center, Philadelphia, PA 19104-3308, USA.

Chemical Senses
|August 1, 1996
PubMed
Summary

Calcium salt solutions have detection thresholds between 8-50 mM, with significant variability. The taste is unpleasant, varying from bitter and sour to salty depending on concentration and salt type.

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Area of Science:

  • Sensory Science
  • Human Nutrition
  • Taste Perception

Background:

  • Calcium is an essential mineral, but its taste profile is not fully understood.
  • Understanding calcium salt taste is crucial for food science and product development.

Purpose of the Study:

  • To determine the taste detection thresholds of various calcium salts.
  • To characterize the taste qualities of suprathreshold calcium salt concentrations.
  • To investigate the influence of calcium salt form and concentration on taste perception.

Main Methods:

  • Assessed taste detection thresholds for calcium chloride, lactate, hydroxide, phosphate, and gluconate.
  • Conducted odor detection tests to discriminate calcium salts from water.
  • Evaluated taste qualities of suprathreshold concentrations (1-100 mM) using descriptive analysis.

Main Results:

  • Average taste detection thresholds ranged from 8-50 mM, with high between-subject variability.
  • Calcium salts were reliably discriminated from water at 100 mM but not 1 mM.
  • Suprathreshold calcium salt taste was unpleasant, perceived as bitter and sour, with saltiness emerging at higher concentrations (>32 mM CaCl2).

Conclusions:

  • The taste of calcium varies significantly with salt form and concentration.
  • Bitter and sour notes are primary taste components of calcium salts.
  • Saltiness is concentration-dependent and specific to certain calcium salts like calcium chloride.

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