文章基本信息

标题：Sensitivity of Assessors to Ferrous Salts
本地全文：下载
作者：Z. Panovská ; A. Váchová ; J. Řeřichová 等
期刊名称：Czech Journal of Food Sciences
印刷版ISSN：1212-1800
电子版ISSN：1805-9317
出版年度：2009
卷号：27
页码：S333-S336
出版社：Czech Academy of Agricultural Sciences
摘要：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.
关键词：sensory analysis; ferrous sulphate solutions; sensitivity; detection thresholds