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Evaluation of Copper Speciation and Water Quality Factors That Affect Aqueous Copper Tasting Response
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.
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Cited by
Gunawan, C., Teoh, W. Y., Marquis, C. P., & Amal, R. (2011) · ACS Nano · doi:10.1021/nn2020248 · Cited by 349
Huang, J., Yuan, F., Zeng, G., Li, X., Gu, Y., Shi, L., Liu, W., & Shi, Y. (2017) · Chemosphere · doi:10.1016/j.chemosphere.2016.12.137 · Cited by 312
Tasting spoons: Assessing how the material of a spoon affects the taste of the food
Piqueras-Fiszman, B., Laughlin, Z., Miodownik, M., & Spence, C. (2012) · Food Quality and Preference · doi:10.1016/j.foodqual.2011.08.005 · Cited by 60
Solar photocatalytic processes for treatment of soil washing wastewater
Onotri, L., Race, M., Clarizia, L., Guida, M., Alfè, M., Andreozzi, R., & Marotta, R. (2017) · Chemical Engineering Journal · doi:10.1016/j.cej.2016.04.053 · Cited by 34
Metadata
- Authors
- Cuppett, J. D.
- Venue
- Chemical Senses
- Publisher
- Oxford University Press (OUP)
- Published
- 2006-06-26
- Volume
- 31
- Issue
- 7
- Pages
- 689-697
- ISSN
- 0379-864X (ISSN-L)
- 1464-3553
- OpenAlex
- W2111583794
- Cited by
- 227
- References
- 0
- FWCI
- 3.07
- Type
- journal article
- Language
- en
- Open access
- closed
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