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The effect of zinc on human taste perception
Zinc salts are added as a nutritional or functional ingredient in food and oral care products. The 1st experiment in this study investigated the taste and somatosensory effect of zinc salts (chloride, iodide, sulfate, bromide, acetate). The zinc salts had very little taste (bitter, salty, savory, sour, sweet), and the taste that was present was easily washed away with water rinses. The major oral quality of zinc was astringency, and the astringency lingered beyond expectoration. The 2nd experiment combined zinc salts with prototypical stimuli eliciting basic tastes. Zinc was a potent inhibitor of sweetness and bitterness (>70% reduction in taste) but did not affect salt, savory, or sour taste.
History
Journal
Journal of food scienceVolume
68Issue
5Pagination
1871 - 1877Publisher
Wiley InterscienceLocation
Malden, Mass.Publisher DOI
ISSN
0022-1147eISSN
1750-3841Language
engPublication classification
C1.1 Refereed article in a scholarly journalCopyright notice
2003, Institute of Food TechnologistsUsage metrics
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