Role of Lipid Oxidation, Chelating Agents, and Antioxidants in Metallic Flavor Development in the Oral Cavity

Omur-Ozbek, Pinar; Dietrich, Andrea M.; Duncan, Susan E.; Lee, Yong-Woo

doi:10.1021/jf204277v

Cited by 52 publications

(29 citation statements)

References 43 publications

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“…Lim and Lawless () found that the basic tastes bitter, sweet, and sour of ferrous salts increased with increasing Fe concentrations whereas the metallic flavor decreased. The metallic flavor of Fe is decreased by nasal occlusion consistent with the hypothesis that solutions of Fe salts generate volatile lipid oxidation related aldehydes and protein‐carbonyls in the mouth that are perceived retro‐nasally as a metallic odor (Epke and Lawless ; Epke and others ; Ömür‐Özbek and others ). Hettinger and others () found that ferrous sulfate could be detected as a metallic flavor at a concentration of 55 mg/L (1 mM) with an open nose, but with a clamped nose it was flavorless, indicating that detection by retronasal odoris more sensitive than the basic tastes.…”

Section: Flavor Of Bottled Watersupporting

confidence: 75%

“…The flavor of copper (Cu) has been described as both bitter, astringent, sour, salty, and metallic (Table ). As for Fe retronasal odor seems to be a part of the Cu flavor and lipid oxidation and formation of aldehydes and carbonyls also play a role in the Cu taste though it is less significant compared to the taste of Fe (Ömür‐Özbek and others ). Epke and Lawless () found taste detection thresholds Cu from CuSO 4 in distilled water to be 0.49 and 1.56 mg/L with open and clamped nose, respectively.…”

Section: Flavor Of Bottled Watermentioning

confidence: 99%

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Composition, Flavor, Chemical Foodsafety, and Consumer Preferences of Bottled Water

Marcussen

Holm

Hansen

2013

Comp Rev Food Sci Food Safe

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The worldwide consumption of bottled water has experienced an annual increase of 5.5% since 2004 and different authors have speculated that this is due to beliefs of superior flavor and health qualities of bottled water over tap water. The content of certain minerals varies by 2 to 6 orders of magnitude between bottled water brands. The major cations Ca, Mg, Na, and K can be found in concentrations up to 730, 450, 1900, and 270 mg/L but are usually below 100 mg/L; higher concentrations have only been found in some European and North American bottled water samples. The dominating anions are HCO 3 − , Cl − , and SO 4 2− . Sensory evaluation and description of water strongly depend on personal preferences and sensitivities. The major cations can be detected by taste in concentrations down to 2 digits in the mg/L range; however, the intensity depends on which anions are present. Most cations add different degrees of salty, sour, sweet, and bitter tastes to water depending on their concentrations. Al, Ca, Cu, Fe, Mg, and Zn may introduce metallic, astringent, and irritative sensations and for Fe and Cu also retro-nasal odors may influence the metallic sensation. Drinking water with total dissolved solids in the range of 100 to 400 mg/L results in good sensory quality. Known offflavor problems originate from by-products of ozonation and leaching of organics from bottling material which may also be enhanced by ozonation, and microbial by-products from the source water such as geosmin and 2-methylisoborneol, lubricants, or cleaning agents used in the bottling industry.

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Section: Flavor Of Bottled Watersupporting

confidence: 75%

Section: Flavor Of Bottled Watermentioning

confidence: 99%

Composition, Flavor, Chemical Foodsafety, and Consumer Preferences of Bottled Water

Marcussen

Holm

Hansen

2013

Comp Rev Food Sci Food Safe

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“…Lipid oxidation may be reduced or prevented by use of antioxidants and chelating agents. A study of the effect of antioxidants (Vitamin C and E) and chelating agents (Ethylenediaminetetraacetic acid and lactoferrin) on the perceived intensity of metallic taste and lipid oxidation in healthy participants (22 participants, age 19-53 years) [160]. The antioxidants were not effective in removing the metallic taste, but the chelating agents were effective; lactoferrin completely eliminated the metallic taste in all participants.…”

Section: Management For Nutrition-related Complicationsmentioning

confidence: 99%

Protein calorie malnutrition, nutritional intervention and personalized cancer care

et al. 2017

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Cancer patients often experience weight loss caused by protein calorie malnutrition (PCM) during the course of the disease or treatment. PCM is expressed as severe if the patient has two or more of the following characteristics: obvious significant muscle wasting, loss of subcutaneous fat; nutritional intake of <50% of recommended intake for 2 weeks or more; bedridden or otherwise significantly reduced functional capacity; weight loss of >2% in 1 week, 5% in 1 month, or 7.5% in 3 months. Cancer anorexiacachexia syndrome (CACS) is a multifactorial condition of advanced PCM associated with underlying illness (in this case cancer) and is characterized by loss of muscle with or without loss of fat mass. Cachexia is defined as weight loss of more than 5% of body weight in 12 months or less in the presence of chronic disease. Hence with a chronic illness on board even a small amount of weight loss can open the door to cachexia. These nutritional challenges can lead to severe morbidity and mortality in cancer patients. In the clinic, the application of personalized medicine and the ability to withstand the toxic effects of anti-cancer therapies can be optimized when the patient is in nutritional homeostasis and is free of anorexia and cachexia. Routine assessment of nutritional status and appropriate intervention are essential components of the effort to alleviate effects of malnutrition on quality of life and survival of patients.

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“…This olfactory dimension has also been partly associated with the decomposition products of triacylglycerols (TAGs) and polyunsaturated fatty acids (PUFAs) . The anti‐ or pro‐oxidant buffering capacity of saliva has been suggested to contribute to the detection of these olfactory notes that are linked to the in‐mouth oxidation phenomena …”

Section: Introductionmentioning

confidence: 99%

Fat sensitivity in humans: oleic acid detection threshold is linked to saliva composition and oral volume

Poette

Mekoue

Neyraud

et al. 2013

Flavour & Fragrance J

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Fat perception is assumed to result, at least in part, from in-mouth non-esterified fatty acids (NEFAs) detection. The aim of this study was to better understand how human oral physiology may govern the sensory sensitivity to NEFAs. For this purpose, the detection thresholds for oleic acid were determined for 17 human subjects with highly varying salivary and oral characteristics, and the thresholds were related to their oral and salivary characteristics with conventional and multidimensional data analysis. These thresholds were tested on a dairy oil-in-water emulsion that was specifically designed to avoid biases caused by differences in the initial structure of the emulsion as a function of oleic acid concentration. The emulsion was judged to be rather acceptable compared with model emulsions and commercial emulsified dairy foods. Twelve oleic acid concentrations, ranging from 0.00028% to 0.16% (w/w) in the emulsion, were tested with the ascending series three-alternate forced-choice method with nose-clips (WNC) or without nose-clips (WoNC). The oleic acid WNC and WoNC thresholds were 0.09% w/w and 0.063% w/w, respectively, and hypersensitive and hyposensitive subjects were identified. Partial least squares and analysis of variance indicated that the WNC threshold is positively correlated to both the lipolytic activity of saliva and the oral volume, whereas the WoNC threshold is positively correlated to the saliva antioxidant status and negatively correlated to its protein amount and lysozyme activity. This study supports the hypothesis that NEFAs are detected in the oral cavity in humans and provides new insights on the oral physiological characteristics that may play important roles in fat detection

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Role of Lipid Oxidation, Chelating Agents, and Antioxidants in Metallic Flavor Development in the Oral Cavity

Cited by 52 publications

References 43 publications

Composition, Flavor, Chemical Foodsafety, and Consumer Preferences of Bottled Water

Composition, Flavor, Chemical Foodsafety, and Consumer Preferences of Bottled Water

Protein calorie malnutrition, nutritional intervention and personalized cancer care

Fat sensitivity in humans: oleic acid detection threshold is linked to saliva composition and oral volume

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