title: DESCRIPTIVE ANALYSIS OF DIVALENT SALTS.
abstract: 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.
authors.affiliation: Department of Food Science New York State College of Agriculture and Life Sciences Cornell University Ithaca, NY 14853.
authors.forename: Heidi Hai-Ling
authors.initials: HH
authors.lastname: Yang
authors.forename: Harry T
authors.initials: HT
authors.lastname: Lawless