Effect of copper speciation at different pH on temporal sensory attributes of copper

Food Quality and Preference

Volumn 21, Issue 1, 2010, Pages 132-139

  Hong, Jae Hee ^a   Duncan, Susan E ^b   Dietrich, Andrea M ^c  

^a Ewha Womans University   (South Korea)

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

^c State University   (United States)

Author keywords

Copper; Metallic flavor; pH; Time intensity test

Indexed keywords

EID: 70350614314     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2009.08.010     Document Type: Article

References (55)

1. ASTM. (2003). Standard guide for time-intensity evaluation of sensory attributes. E 1909 - 97. In ASTM, Annual Book of ASTM Standards (Vol. 15.08, pp. 171-185). West Conshohocken: ASTM International.
2. ASTM. (2004). Standard test methods for pH measurement of water of low conductivity. D 5464 - 93. In ASTM, Annual Book of ASTM Standards (Vol. 11.01, pp. 730-743). West Conshohocken: ASTM International.
3. ATSDR, Public Health Service, US Department of Health and Human Services (2004). Toxicological profile for copper (update). Atlanta, GA: US Government Printing Office.
4. Beguin-Bruhin Y., Eshcer F., Roth H., and Solms J. Threshold concentration of copper in drinking water. Lebensmittel-Wissenschaft 16 (1983) 22-26
5. Breslin P.A.S., and Beauchamp G.K. Salt enhances flavor by suppressing bitterness. Nature 387 (1997) 563
6. Breslin P.A.S., Gilmore M.M., Beauchamp G.K., and Green B.G. Psychophysical evidence that oral astringency is a tactile sensation. Chemical Senses 18 (1993) 405-417
7. Chapman, K. W., & Lawless, H. T. (2004) Correlation of instrumental measures of saliva turbidity and perceived astringency of metallic salts. 2004 IFT Annual Meeting Abstract Archive 83G-6. .
8. Clesceri L.S., Greenberg A.E., and Eaton A.D. Metals by flame atomic absorption spectrometry. Standard methods for the examination of water and wastewater. 20th ed. Vol. 3111 (1998), American Public Health Association, Washington, DC
9. Cockell K.A., Bertinato J., and L'Abbé M.R. Regulatory frameworks of copper considering chronic exposures of the population. American Journal of Clinical Nutrition 88 Suppl. (2008) 863S-866S
10. Cohen J.M., Kamphake L.J., Harris E.K., and Woodward R.L. Taste threshold concentration of metals in drinking water. Journal of American Water Association 52 (1960) 660-670
11. Cuppett J.D., Duncan S.E., and Dietrich A.M. Evaluation of copper speciation and water quality factors that affect aqueous copper tasting response. Chemical Senses 31 (2006) 689-697
12. Delwiche J.F., Buletic Z., and Breslin P.A. Covariation in individuals' sensitivities to bitter compounds: Evidence supporting multiple receptor/transduction mechanisms. Perception and Psychophysics 63 (2001) 761-776
13. Dietrich A., Glindemann D., Pizzaro F., Gidi V., Oliveras M., Aray M., et al. Health and aesthetic impacts of copper corrosion on drinking water. Water Science and Technology 49 (2004) 55-62
14. Edwards M., and Spragues N. Organic matter and copper corrosion by-product release: A mechanistic study. Corrosion Science 43 1 (2004) 1-18
15. Environmental Working Group (EWG). (2005). Copper. National tap water quality database. .
16. Glindemann D., Dietrich A., Staerk H., and Kuschk P. The smell of touched or pickled iron is not Fe. Angewandte Chemie International Edition 45 (2006) 7006-7009
17. Guinard J., Zoumas-Morse C., Walchak C., and Simpson H. Relation between saliva flow and flavor release from chewing gum. Physiology and Behavior 61 (1995) 591-596
18. Hettinger T.P., Myers W.E., and Frank M.E. Role of olfaction in perception of non-traditional 'taste' stimuli. Chemical Senses 15 (1990) 755-760
19. Hong J.H., Duncan S.E., Dietrich A.M., and O'Keefe S.F. Effect of copper on volatile flavor compounds in a model mouth system. Journal of Agricultural and Food Chemistry 54 (2006) 9168-9175
20. Hong J.H., Duncan S.E., Dietrich A.M., and O'Keefe S.F. Ultrafiltration as a tool to study binding of copper to salivary proteins. Food Chemistry 113 (2009) 180-184
21. International Programme on Chemical Safety (IPCS). (1998). Copper. In World Health Organization (WHO), Environmental Health Criteria 200, Geneva, Switzerland: WHO.
22. Jensen J.N. A problem-solving approach to aquatic chemistry (2003), Wiley & Sons, Inc., Hoboken
23. Kallithraka S., Bakker J., and Clifford M.N. Red wine and model wine astringency as affected by malic and lactic acid. Journal of Food Science 62 (1997) 416-420
24. Kallithraka S., Bakker J., and Clifford M.N. Effect of pH on astringency in model solutions and wines. Journal of Agricultural Food Chemistry 45 (1997) 2211-2216
25. Keast R.S.J. The effect of zinc on human taste perception. Journal of Food Science 68 (2003) 1871-1877
26. Keast R.S.J., and Breslin P.A.S. Cross-adaptation and bitterness inhibition of l-tryptophane, l-phenyalanine and urea: Further support for shared peripheral physiology. Chemical Senses 27 (2002) 123-131
27. Lawless H.T., Corrigan C.J., and Lee C.B. Interactions of astringent substances. Chemical Senses 19 (1994) 141-154
28. Lawless H.T., and Heymann H. Sensory evaluation of food: Principles and practices (1998), Chapman & Hall, New York
29. Lawless H.T., Horne J., and Giasi P. Astringency of organic acids is related to pH. Chemical Senses 21 (1996) 397-403
30. Lawless H.T., Rapacki F., Horne J., and Hayes A. The taste of calcium and magnesium salts and anionic modifications. Food Quality and Preference 14 (2003) 319-325
31. Lawless H.T., Schlake S., Smythe J., Lim J., Yang H., Chapman K., et al. Metallic taste and retronasal smell. Chemical Senses 29 (2004) 25-33
32. Lawless H.T., Stevens D., Chapman K., and Kurtz A. Metallic taste from electrical and chemical stimulation. Chemical Senses 30 (2005) 185-194
33. Lim J., and Lawless H.T. Oral sensations from iron and copper sulfate. Physiology and Behavior 85 (2005) 308-313
34. Lim J., and Lawless H.T. Qualitative differences of divalent salts: Multidimensional scaling and cluster analysis. Chemical Senses 30 (2005) 719-726
35. Lim J., and Lawless H.T. Detection thresholds and taste qualities of iron salts. Food Quality and Preference 17 (2006) 513-521
36. Meilgaard M., Civille G.V., and Carr B.T. Sensory evaluation techniques. 3rd ed. (1999), CRC Press, Inc., Boca Raton
37. Mueller H.J. The binding of corroded metallic ions to salivary-type proteins. Biomaterials 4 (1983) 66-72
38. Mueller H.J. Binding of corroded ions to human saliva. Biomaterials 6 (1985) 146-149
39. Mueller H.J. The effects of a human salivary dialysate upon ionic release and electrochemical corrosion of a copper-aluminium alloy. Journal of Electrochemical Society 134 (1987) 575-580
40. National Research Council. Copper in drinking water (2000), National Academic Press, Washington, DC
41. Peleg H., Bodine K.K., and Noble A.C. The influence of acid on astringency of alum and phenolic compounds. Chemical Senses 23 (1998) 371-378
42. Pizzaro F., Araya M., Vásquez M., Lagos G., Olivares M., Ménez M.A., et al. Case study of complaints on drinking water quality: relationship to copper content. Biolgocial Trace Element Research 116 2 (2007) T31-T45
43. Pizzaro F., Olivares M., Uauy R., Contreras P., Rebelo A., and Gidi V. Acute gastrointestinal effects of graded level of copper in drinking water. Environmental Health Perspectives 107 2 (1999) 117-121
44. Portmann M.O., and Kilcast D. Phychophysical characterization of new sweeteners of commercial importance for the EC food industry. Food Chemistry 56 (1996) 291-302
45. Sarni-Manchado P., Cheynier V., and Moutounet M.J. Interactions of grape seed tannins with salivary proteins. Journal of Agricultural and Food Chemistry 47 (1999) 42-47
46. Schiffman S.S. Taste quality and neural coding: Implications from psychophysics and neurophysiology. Physiology and Behavior 69 (2000) 147-159
47. Sowalsky R.A., and Noble A.C. Comparison of the effects of concentration, pH and anion species on astringency and sourness of organic acids. Chemical Senses 23 (1998) 343-349
48. Stevens D.A., Smith R.F., and Lawless H.T. Multidimensional scaling of ferrous sulfate and basic tastes. Physiology and Behavior 87 (2006) 272-279
49. Tenovuo J.O. Human Saliva: Clinical chemistry and microbiology Vol. I (1989), CRC Press, Inc., Boca Raton
50. USEPA. (1997). National secondary drinking water regulation. Final rule. In Federal register (44(140), 42195).
51. Valentová H., Skrovanková S., Panovská Z., and Pokorný J. Time-intensity studies of astringent taste. Food Chemistry 78 (2002) 29-37
52. Yang H.H.L., and Lawless H.T. Descriptive analysis of divalent salts. Journal of Sensory Studies 20 (2006) 97-113
53. Yang H.H.L., and Lawless H.T. Time-intensity characteristics of iron compounds. Food Quality and Preference 17 (2006) 337-343
54. Zacarias I., Yanez C.G., Araya M., Oraka C., Olivares M., and Uauy R. Determination of the taste threshold of copper in water. Chemical Senses 26 (2001) 85-89
55. Zoeteman B.C.J. Sensory assessment of water quality (1980), Pergamon Press, Oxford