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DESCRIPTIVE ANALYSIS OF DIVALENT SALTS

Authors

  • HEIDI HAI-LING YANG,

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

    Corresponding author
    1. Department of Food Science, New York State College of Agriculture and Life Sciences, Cornell University, Ithaca, NY 14853
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* TEL: 607 255 7363; FAX: 607 254 4868; EMAIL: htl1@cornell.edu

ABSTRACT

Many divalent salts (e.g., calcium, iron, zinc), have important nutritional value and are used to fortify food or as dietary supplements. Sensory characterization of some divalent salts in aqueous solutions by untrained judges has been reported in the psychophysical literature, but formal sensory evaluation by trained panels is lacking. To provide this information, a trained descriptive panel evaluated the sensory characteristics of 10 divalent salts including ferrous sulfate, chloride and gluconate; calcium chloride, lactate and glycerophosphate; zinc sulfate and chloride; and magnesium sulfate and chloride. Among the compounds tested, iron compounds were highest in metallic taste; zinc compounds had higher astringency and a glutamate-like sensation; and bitterness was pronounced for magnesium and calcium salts. Bitterness was affected by the anion in ferrous and calcium salts. Results from the trained panelists were largely consistent with the psychophysical literature using untrained judges, but provided a more comprehensive set of oral sensory attributes.

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