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Sensitivity of Assessors to Ferrous Salts

Author

Listed:
  • Z. Panovská
  • 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)

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.

Suggested Citation

  • Z. Panovská & A. Váchová & J. Řeřichová, 2009. "Sensitivity of Assessors to Ferrous Salts," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(SpecialIs), pages 333-336.
    • Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:specialissue1:id:1082-cjfs
    DOI: 10.17221/1082-CJFS
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