TASTE ASSESSMENT OF INDIVIDUAL SALTS IN WATER - METHODOLOGY AND PRELIMINARY FINDINGS BY A SELECTED NATIONAL PANEL

被引：14

作者：

ZOETEMAN, BCJ ^{[1
]}

GRUNT, FED ^{[1
]}

KOSTER, EP ^{[1
]}

SMIT, KGJ ^{[1
]}

PUNTER, PH ^{[1
]}

机构：

[1] STATE UNIV UTRECHT,PSYCHOL LAB,UTRECHT,NETHERLANDS

来源：

CHEMICAL SENSES & FLAVOUR | 1978年 / 3卷 / 02期

关键词：

D O I：

10.1093/chemse/3.2.127

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

As part of a larger study the taste rating, according to a specially designed taste rating scale, of NaCl, MgCl2, CaCl2, NaHCO3, Mg(HCO3)2, Ca(HCO3)2, Na2SO4, MgSO4 and CaSO4 solutions in bi-distilled water was determined by a carefully selected panel consisting of 52 subjects. Increasing concentrations of the 9 salts resulted in quite different taste rating curves, with optima for NaHCO3 and CaSO4. The lowest cation concentration resulting in a mean taste rating, corresponding with an objectionable taste for the average panel member, was tentatively defined for magnesium, calcium and sodium as respectively 10, 100 and 175 mg/1. The anions seem to exert a masking effect on the sensory detectability of the cations, which effect is most outspoken for the sulphate-ion. Standards for drinking water in relation to prevention of objectionable water taste should primarily define values for the cations and not for anions such as chloride under normal pH conditions. © 1978 Information Retrieval Limited.

引用

页码：127 / 139

页数：13