Sensitivity of assessors to different ferrous salts

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Sensitivity of assessors to different ferrous salts

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Sensitivity of assessors to different ferrous salts

Popis výsledku anglicky

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.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2009

Kód důvěrnosti údajů

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

Název periodika

Czech Journal of Food Science

ISSN

1212-1800

e-ISSN

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Svazek periodika

27

Číslo periodika v rámci svazku

S

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

4

Strana od-do

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Kód UT WoS článku

000269005600104

EID výsledku v databázi Scopus

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