Yang Heidi Hai-Ling, Lawless Harry T
Department of Food Science New York State College of Agriculture and Life Sciences Cornell University Ithaca, NY 14853.
J Sens Stud. 2005 Apr;20(2):97-113. doi: 10.1111/j.1745-459X.2005.00005.x.
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.
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。心理物理学文献中已报道了未经训练的评判员对某些二价盐水溶液的感官特性进行的表征，但缺乏经过训练的小组进行的正式感官评估。为了提供这些信息，一个经过训练的描述性小组评估了10种二价盐的感官特性，包括硫酸亚铁、氯化亚铁和葡萄糖酸亚铁；氯化钙、乳酸钙和甘油磷酸钙；硫酸锌和氯化锌；以及硫酸镁和氯化镁。在所测试的化合物中，铁化合物的金属味最浓；锌化合物的涩味和类似谷氨酸的感觉更强；镁盐和钙盐的苦味明显。亚铁盐和钙盐中的苦味受阴离子影响。经过训练的小组成员的结果与使用未经训练的评判员的心理物理学文献基本一致，但提供了更全面的口腔感官属性。
