Sensitivity of Assessors to Ferrous Salts
Z. Panovská, A. Váchová, J. Řeřichováhttps://doi.org/10.17221/1082-CJFSCitation:Panovská Z., Váchová A., Řeřichová J. (2009): Sensitivity of Assessors to Ferrous Salts. Czech J. Food Sci., 27: S333-S336.
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.Keywords:sensory analysis; ferrous sulphate solutions; sensitivity; detection thresholds