Abstract:
:This study determined taste thresholds for copper as its speciation was varied among free cupric ion, complexed cupric ion, and precipitated cupric particles. The impact of copper chemistry on taste is important as copper is added to many beverages and can be present in drinking water as a natural mineral or due to corrosion of copper plumbing. A one-of-five test was used to define thresholds with solutions containing 0.025-8 mg/l Cu (from copper sulfate) in distilled or mineralized water of varying pH. The mineralized water was designed to mimic the composition of a typical tap water. Group thresholds for copper in either distilled-deionized water or mineralized water were not significantly different and ranged from 0.4 to 0.8 mg/l Cu. A difference from control test was used to assess the impact of soluble and particulate copper on taste. Soluble copper species, including free cupric ion and complexed copper species, were readily tasted, while particulate copper was poorly tasted.
journal_name
Chem Sensesjournal_title
Chemical sensesauthors
Cuppett JD,Duncan SE,Dietrich AMdoi
10.1093/chemse/bjl010subject
Has Abstractpub_date
2006-09-01 00:00:00pages
689-97issue
7eissn
0379-864Xissn
1464-3553pii
bjl010journal_volume
31pub_type
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