Time–intensity characteristics of iron compounds

Effect of copper speciation at different pH on temporal sensory attributes of copper

“…Therefore, copper tends to form complexes with anions more at pH 7.5. These complexes may limit accessibility of copper to taste receptors (Yang & Lawless, 2006b). Also sodium ion is known to suppress the bitterness of various bitter compounds including urea, quinine, caffeine, amino acids, and MgSO 4 (Breslin & Beauchamp, 1997;Delwiche, Buletic, & Breslin, 2001;Keast & Breslin, 2002).…”

“…Recent studies showed that metallic sensation is actually multimodal, encompassing olfactory, trigeminal, and gustatory responses (Keast, 2003;Lawless et al, 2004;Lawless, Stevens, Chapman, & Kurtz, 2005;Lim & Lawless, 2005a, 2005bYang & Lawless, 2006a, 2006b. The olfactory aspect of metallic sensation is metallic retronasal aroma detected from iron, which is greatly decreased by nasal occlusion (Hettinger, Myers, & Frank, 1990;Lawless et al, 2004).…”

“…Anions in metallic compounds suppress bitterness of metal cations. Large anions influence taste of metals by: (1) hindering metallic compounds from diffusing into the taste receptor cells (Lawless et al, 2003;Yang & Lawless, 2006b); or (2) rendering additional characteristics such as sourness or sweetness (Yang & Lawless, 2006a, 2006b.…”

Sensitivity of Assessors to Ferrous Salts

“…The detection thresholds of individual subjects are very different in various studies. The nature of metallic sensations from iron compounds was widely studied by scientists from Cornell University (Lawless et al 2004;Yang & Lawless 2006). Some people can be very sensitive in discriminating ferrous sulphate solutions and other ferrous salts in very low concentrations.…”

Encapsulation of Bioactives

“…Peptides are known for their bitter taste, mineral salts for their metallic tastes and marine oils rich in omega-3 fatty acids for fishy taste and odour. Further, the addition of soluble iron salts to foods catalyses the oxidation of fats and amino acids and imparts undesirable metallic tastes to foods (Zimmermann 2004;Yang and Lawless 2006). A variety of added ingredients (e.g., sugar, flavours) have been used to mask these tastes, but with limited success.…”