Role of lipid oxidation, chelating agents, and antioxidants in metallic flavor development in the oral cavity

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 9, 2012, Pages 2274-2280

  Ömür Özbek, Pinar ^a,c   Dietrich, Andrea M ^a   Duncan, Susan E ^b   Lee, Yong Woo ^b  

^a Virginia Polytechnic Institute and State University   (United States)

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

^c Department of Mechanical Engineering   (United States)

Author keywords

Antioxidants; Chelating agents; Copper; Iron; Lipid oxidation; Metallic flavor; TBARS

Indexed keywords

ANTIOXIDANTS; CHELATING AGENT; FERRIC IONS; FERROUS ION; FLAVOR DEVELOPMENT; HEALTHY SUBJECTS; LACTOFERRIN; LIPID OXIDATION; ORAL CAVITY; SALIVARY PROTEINS; SENSORY EVALUATION; TBARS; THRESHOLD LEVELS;

ALDEHYDES; CHELATION; COPPER; DAMAGE DETECTION; IONS; IRON;

OXIDATION;

ANTIOXIDANT; CHELATING AGENT; COPPER; FERROUS ION; IRON; METAL; SALIVA PROTEIN;

ADULT; ARTICLE; DRUG ANTAGONISM; DRUG EFFECT; FEMALE; HUMAN; LIPID PEROXIDATION; MALE; MIDDLE AGED; MOUTH; PHYSIOLOGY; SOLUTION AND SOLUBILITY; TASTE;

ADULT; ANTIOXIDANTS; CHELATING AGENTS; COPPER; FEMALE; FERROUS COMPOUNDS; HUMANS; IRON; LIPID PEROXIDATION; MALE; METALS; MIDDLE AGED; MOUTH; SALIVARY PROTEINS AND PEPTIDES; SOLUTIONS; TASTE;

EID: 84859780263     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf204277v     Document Type: Article

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