Abstract

The goal of this project is to better understand taste perception of divalent salts, including those with nutritional impact, such as iron and calcium.

Issue

Many mineral salts have unpleasant tastes, such as bitter, astringent, or metallic sensations. These undesirable sensory properties can discourage the use of such minerals as nutritional fortifying agents.

Response

Studies have been conducted on the taste properties of mineral salts in aqueous solutions and in foods. Evidence has been found for mechanisms that can inhibit the bitterness of some mineral salts. The mechanism of metallic taste perception has been found to involve both taste and smell.

Impact

This research is relevant to the worldwide problem of iron deficiency and anemia. It is also relevant in the U.S., where food products are fortified with calcium to combat osteoporosis. Food product manufacturers are interested in learning new approaches to food fortification that can avoid undesirable flavors and thereby increase consumer acceptance of products with nutritional benefits.

Funding Sources

• Other Federal non-USDA (e.g., NSF, NIH, DOA, DOD)

Collaborators

• Clark University, Hiatt School of Psychology
• Hamilton College, Department of Chemistry

Key Personnel

• Harry Lawless, Cornell Food Science
• David Stevens, Hiatt School of Psychology, Clark University