Many divalent salts (e.g., calcium, iron, zinc), have important nutritional value and are used to fortify food or as dietary supplements. Sensory characterization of some divalent salts in aqueous solutions by untrained judges has been reported in the psychophysical literature, but formal sensory evaluation by trained panels is lacking. To provide this information, a trained descriptive panel evaluated the sensory characteristics of 10 divalent salts including ferrous sulfate, chloride and gluconate; calcium chloride, lactate and glycerophosphate; zinc sulfate and chloride; and magnesium sulfate and chloride. Among the compounds tested, iron compounds were highest in metallic taste; zinc compounds had higher astringency and a glutamate-like sensation; and bitterness was pronounced for magnesium and calcium salts. Bitterness was affected by the anion in ferrous and calcium salts. Results from the trained panelists were largely consistent with the psychophysical literature using untrained judges, but provided a more comprehensive set of oral sensory attributes.

中文翻译：

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二价盐的描述性分析

许多二价盐（例如钙、铁、锌）具有重要的营养价值，可用于强化食品或作为膳食补充剂。心理物理学文献中已经报道了由未经培训的法官对水溶液中的某些二价盐进行的感官表征，但缺乏由受过培训的小组进行的正式感官评估。为了提供这些信息，一个训练有素的描述小组评估了 10 种二价盐的感官特性，包括硫酸亚铁、氯化物和葡萄糖酸盐；氯化钙、乳酸和甘油磷酸钙；硫酸锌和氯化锌；和硫酸镁和氯化镁。在测试的化合物中，铁化合物的金属味最高；锌化合物具有较高的涩味和类似谷氨酸的感觉；镁盐和钙盐的苦味很明显。苦味受亚铁盐和钙盐中阴离子的影响。来自训练有素的小组成员的结果与使用未经训练的法官的心理物理学文献基本一致，但提供了一套更全面的口腔感官属性。