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The effect of zinc on human taste perception

Keast, Russell 2003, The effect of zinc on human taste perception, Journal of food science, vol. 68, no. 5, pp. 1871-1877.

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Title The effect of zinc on human taste perception
Author(s) Keast, Russell
Journal name Journal of food science
Volume number 68
Issue number 5
Start page 1871
End page 1877
Publisher Wiley Interscience
Place of publication Malden, Mass.
Publication date 2003-06
ISSN 0022-1147
1750-3841
Keyword(s) zinc salts
taste inhibition
human psychophysics
sweet
bitter
Summary 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.
Language eng
Field of Research 170112 Sensory Processes, Perception and Performance
HERDC Research category C1.1 Refereed article in a scholarly journal
Copyright notice ©2003, Institute of Food Technologists
Persistent URL http://hdl.handle.net/10536/DRO/DU:30004139

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