Evaluation of copper speciation and water quality factors that affect aqueous copper tasting response

Chemical Senses

Volumn 31, Issue 7, 2006, Pages 689-697

  Cuppett, Jonathan D ^a   Duncan, Susan E ^b   Dietrich, Andrea M ^a  

^a State University   (United States)

^b VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

Author keywords

Copper; Speciation; Taste; Threshold; Water

Indexed keywords

COPPER; COPPER SULFATE; CUPRIC ION; DRINKING WATER; MINERAL; TAP WATER;

ADULT; ARTICLE; BEVERAGE; CONTROLLED STUDY; FEMALE; HUMAN; HUMAN EXPERIMENT; MALE; NORMAL HUMAN; PH; PRIORITY JOURNAL; SENSITIVITY ANALYSIS; SENSORY STIMULATION; SOLUBILITY; TASTE DISCRIMINATION; WATER QUALITY; WATER SAMPLING;

ADULT; COPPER; DOSE-RESPONSE RELATIONSHIP, DRUG; FEMALE; HUMANS; HYDROGEN-ION CONCENTRATION; MALE; MIDDLE AGED; SENSITIVITY AND SPECIFICITY; TASTE; TASTE THRESHOLD; WATER;

EID: 33749551907     PISSN: 0379864X     EISSN: 14643553     Source Type: Journal    
DOI: 10.1093/chemse/bjl010     Document Type: Article

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