Skip Navigation

Chemical Senses 2004 29(6):513-521; doi:10.1093/chemse/bjh053
This Article
Right arrow Full Text Freely available
Right arrow FREE Full Text (PDF) Freely available
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Email this article to a friend
Right arrow Similar articles in this journal
Right arrow Similar articles in ISI Web of Science
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Add to My Personal Archive
Right arrow Download to citation manager
Right arrow Search for citing articles in:
ISI Web of Science (6)
Right arrowRequest Permissions
Right arrow Disclaimer
Google Scholar
Right arrow Articles by Keast, R. S.J.
Right arrow Articles by Breslin, P. A.S.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Keast, R. S.J.
Right arrow Articles by Breslin, P. A.S.
Social Bookmarking
Add to CiteULike   Add to Connotea   Add to Del.icio.us  
What's this?

Chemical Senses Vol. 29 No. 6 © Oxford University Press 2004; all rights reserved

Oral Zinc Sulfate Solutions Inhibit Sweet Taste Perception

Russell S.J. Keast, Thomas M. Canty and Paul A.S. Breslin

Monell Chemical Senses Center, 3500 Market St, Philadelphia, PA 19104, USA

Correspondence to be sent to: Russell Keast, RMIT University, Food Science, Corner Russell and Victoria Streets, Melbourne 3001, Australia. e-mail: russell.keast{at}rmit.edu.au

We investigated the ability of zinc sulfate (5, 25, 50 mM) to inhibit the sweetness of 12 chemically diverse sweeteners, which were all intensity matched to 300 mM sucrose [800 mM glucose, 475 mM fructose, 3.25 mM aspartame, 3.5 mM saccharin, 12 mM sodium cyclamate, 14 mM acesulfame-K, 1.04 M sorbitol, 0.629 mM sucralose, 0.375 mM neohesperidin dihydrochalcone (NHDC), 1.5 mM stevioside and 0.0163 mM thaumatin]. Zinc sulfate inhibited the sweetness of most compounds in a concentration dependent manner, peaking with 80% inhibition by 50 mM. Curiously, zinc sulfate never inhibited the sweetness of Na-cyclamate. This suggests that Na-cyclamate may access a sweet taste mechanism that is different from the other sweeteners, which were inhibited uniformly (except thaumatin) at every concentration of zinc sulfate. We hypothesize that this set of compounds either accesses a single receptor or multiple receptors that are inhibited equally by zinc sulfate at each concentration.

Key words: cyclamate, human psychophysics, sweet taste inhibition, zinc


Add to CiteULike CiteULike   Add to Connotea Connotea   Add to Del.icio.us Del.icio.us    What's this?


This article has been cited by other articles:


Home page
 J. Neurosci.Home page
C. E. Riera, H. Vogel, S. A. Simon, S. Damak, and J. le Coutre
Sensory Attributes of Complex Tasting Divalent Salts Are Mediated by TRPM5 and TRPV1 Channels
J. Neurosci., February 25, 2009; 29(8): 2654 - 2662.
[Abstract] [Full Text] [PDF]

Home page
 Chem SensesHome page
K. Maehashi, M. Matano, A. Kondo, Y. Yamamoto, and S. Udaka
Riboflavin-Binding Protein Exhibits Selective Sweet Suppression toward Protein Sweeteners
Chem Senses, February 1, 2007; 32(2): 183 - 190.
[Abstract] [Full Text] [PDF]

Home page
 Proc. Natl. Acad. Sci. USAHome page
G. E. DuBois
Unraveling the biochemistry of sweet and umami tastes
PNAS, September 28, 2004; 101(39): 13972 - 13973.
[Full Text] [PDF]


Disclaimer: Please note that abstracts for content published before 1996 were created through digital scanning and may therefore not exactly replicate the text of the original print issues. All efforts have been made to ensure accuracy, but the Publisher will not be held responsible for any remaining inaccuracies. If you require any further clarification, please contact our Customer Services Department.