Investigating the oronasal contributions to metallic perception

Skinner, M. and Lim, M. and Tarrega, Amparo and Ford, Rebecca A. and Linforth, Rob S.T. and Thomas, A. and Hort, Joanne (2017) Investigating the oronasal contributions to metallic perception. International Journal of Food Science and Technology, 52 (6). pp. 1299-1306. ISSN 1365-2621

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Abstract

Metallic taints elicited when consuming food can be unpleasant for the consumer, and are therefore problematic to food manufacturers. Although metallic has been proposed as a taste in the past, evidence remains inconclusive. This study investigates the oral and nasal contributions to metallic perception using sensory evaluation and headspace analysis using gas chromatography mass spectrometry (GC-MS). When sniffing the headspace over divalent salt solutions some were discriminated from water. GC-MS did not detect volatiles in the sample headspace, one hypothesis being that sample volatiles react with phospholipids in the nasal cavity and it is lipid oxidation products which are perceived. Copper sulphate was reported as metallic when tasted with the nose occluded to eliminate retronasal perception, suggesting a gustatory or trigeminal mechanism may be involved. This work indicates orthonasal stimulation is involved in metallic perception, and contributes to the ongoing debate over metallic being a taste, trigeminal or flavour response.

Item Type: Article
Additional Information: This is the peer reviewed version of the following article: Skinner, M., Lim, M., Tarrega, A., Ford, R., Linforth, R., Thomas, A. and Hort, J. (2017), Investigating the oronasal contributions to metallic perception. Int J Food Sci Technol. doi:10.1111/ijfs.13417 which has been published in final form at http://onlinelibrary.wiley.com/doi/10.1111/ijfs.13417/full This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving.
Keywords: Divalent salts, Metallic, Orthonasal, Retronasal, Taste, Trigeminal
Schools/Departments: University of Nottingham, UK > Faculty of Science > School of Biosciences > Division of Food Sciences
Identification Number: 10.1111/ijfs.13417
Depositing User: Hort, Joanne
Date Deposited: 07 Mar 2017 10:51
Last Modified: 11 Jun 2017 05:47
URI: http://eprints.nottingham.ac.uk/id/eprint/41054

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