Detection thresholds and taste qualities of iron salts

Lim, Juyun; Lawless, Harry T.

doi:10.1016/j.foodqual.2005.06.006

Cited by 41 publications

(38 citation statements)

References 28 publications

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“…Some authors published, that sensitivities for FeSO 4 in water ranged from 2.26-9.56 mg/l, with a group mean threshold that was 7.90 mg/l. Others found all individual and group detection thresholds to exceed 8.00 mg/l (Lim & Lawless 2006). We can confirm that the suggested ISO range of 1.3-8.0 mg/l is very low and only very sensitive assessors could recognised them.…”

Section: Discussionsupporting

confidence: 73%

Sensitivity of Assessors to Ferrous Salts

Panovská

Váchová²,

Řeřichová³

2009

Czech J. Food Sci.

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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.

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Section: Discussionsupporting

confidence: 73%

Sensitivity of Assessors to Ferrous Salts

Panovská

Váchová²,

Řeřichová³

2009

Czech J. Food Sci.

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“…The general detection threshold was estimated by equation 1, where the independent variable is the logarithm concentration of The value of the general detection threshold calculated by equation 1 (0.0041 g/L − FeSO 4 .7H 2 O) was obtained from the subjects evaluated by this study. It is different, in absolute value, from data which are presented by other authors (Shiffman, 2000;Zacarias et al, 2001;Gonzalez et al, 1998;Lim and Lawless, 2005a;Lim and Lawless, 2006;Epke and Lawless, 2007). However, approximated to that indicated by ISO (1991), which indicate the concentration of 0.00475 g/L, which is perceptible.…”

Section: Resultscontrasting

confidence: 61%

“…However, the studies varied in terms of test methods, nasal occlusion condition, aqueous sample volumes, water types and statistical methods of analysis, where all of these variables can affect the resulting threshold values (Lim and Lawless, 2005a;Lim and Lawless, 2006;Stevens et al, 2006;Epke and Lawless, 2007;Epke and McClure, 2009). Investigations regarding the influence of water quality on the sensitivity of taste for metallic sensation have been perulus.…”

Section: Resultsmentioning

confidence: 99%

“…This value is approximately 6.7 times more than the value from this paper, when a limit method was employed. The experiment of Lim and Lawless (2006) was expanded to include factors similar to our study, including an aqueous sample volume of 20 mL and open nasal passages, which allows subjects to use their sense of smell.…”

Section: Selection and Training Evaluation Of The Capability To Discrmentioning

confidence: 99%

“…According to several authors, the FeSO 4 .7H 2 O at low concentrations can be discriminated from water even in the absence of retronasal cues (Schiffman, 2000;Lim and Lawless, 2005a, Lim and Lawless, 2006, Epke and Lawless, 2007. These studies examined which metallic sensations from ferrous sulfate solutions are primarily detected with a retronasally-perceived sensation because it is effectively decreased by nasal occlusion.…”

Section: Selection and Training Evaluation Of The Capability To Discrmentioning

confidence: 99%

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Selecting and Training a Panel to Evaluate the Metallic Sensation of Meat

Mitterer-Daltoé

Treptow

Martins

et al. 2012

FSTR

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The objective was to select and train assessors to evaluate metallic sensations in beef. The detection threshold of FeSO 4 .7H 2 O was determined using the method of limits. Twenty-six undergraduates participated in the test, and a single detection threshold was determined. Candidates with a threshold lower than or equal to the general value threshold were accepted. Next, the performance of the accepted candidates was evaluated using meat from the semimembranosus muscle of bovines at an internal cooking temperature of 65, 72 or 75℃. The metallic sensation in the meat was evaluated using the ranking test and an unstructured 9.0 cm line scale. The extremes of the scale have the expression not perceptible and highly perceptible. The assessors were selected to help the team analyze the discriminative power, reproducibility and overall use of scale. The results demonstrated that the processes for selecting and training assessors to evaluate the metallic sensation in meat were adequate.

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