DESCRIPTIVE ANALYSIS OF DIVALENT SALTS.
DESCRIPTIVE ANALYSIS OF DIVALENT SALTS.
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二价盐的描述性分析。
DOI：
10.1111/j.1745-459x.2005.00005.x
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发表时间：
2005
影响因子：
2
通讯作者：
Lawless,HarryT
中科院分区：
文献类型：
--
作者：
Yang,HeidiHai-Ling;Lawless,HarryT
许多二价盐(如钙、铁、锌)具有重要的营养价值，可用于强化食品或作为膳食补充剂。未受过训练的法官对水溶液中一些二价盐的感官表征在心理物理学文献中已有报道，但缺乏训练有素的专家小组进行正式的感官评估。为了提供这一信息，一个训练有素的说明性小组评估了10种二价盐的感官特性，其中包括硫酸亚铁、氯化物和葡萄糖酸盐；氯化钙、乳酸盐和甘油磷酸盐；硫酸锌和氯化物；以及硫酸镁和氯化物。在所测试的化合物中，铁化合物的金属味道最高；锌化合物具有更高的收敛和谷氨酸样的感觉；镁和钙盐的苦味明显。苦味受亚铁和钙盐中的阴离子影响。来自训练有素的评审团成员的结果与使用未经训练的裁判的心理物理学文献基本一致，但提供了一套更全面的口头感觉属性。
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.