Sensitivity of assessors to different ferrous salts

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F09%3A00022400" target="_blank" >RIV/60461373:22330/09:00022400 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Sensitivity of assessors to different ferrous salts

Original language description

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 mineralised water, 0.00079 ? 0.00669 g/L for distilled water and 0.00108 ? 0.00669 g/L for tap water.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2009

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Czech Journal of Food Science

ISSN

1212-1800

e-ISSN

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Volume of the periodical

27

Issue of the periodical within the volume

S

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

4

Pages from-to

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UT code for WoS article

000269005600104

EID of the result in the Scopus database

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