{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/76813"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/76813","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"Exploring Metallic Flavor Perception: Analysis of Human Salivary Proteins and the Use of the Iron-Binding Protein Lactoferrin in Reducing Metallic Off-Flavors","abstract":"Metallic flavors are of concern for many industries including food, health, and water. Metallic off-flavor, induced by ferrous sulfate solution (10mg/L), and its remediation using pre- and post-rinse treatments of water (control) or metal chelators, were studied. Metal chelators included lactoferrin (1 ?M), a natural metal-binding protein in milk and saliva, and EDTA (36 ?M), a synthetic chelator. Time-intensity (TI) evaluation (n=6, 4 female; age 40-70) of lingering metallic flavor indicated that metallic flavor decreased with a post-rinse adjuvant treatment of lactoferrin as indicated by a reduced maximum intensity and area under the curve compared to a pre-rinse treatment; EDTA and water post-rinses were equally effective for three of the TI parameters. Alterations in salivary components were studied in saliva collected (n=8; 5 female, age 40-70) after sipping a lactoferrin solution (1?M) followed with a ferrous sulfate sample (10 mg/ml) to stimulate metallic flavor, as compared to unstimulated whole saliva. Protein concentration, oral lipid oxidation as indicated by thiobarbituric acid reactive substances assay, and iron concentration were determined on individual saliva samples, with no significant differences found between treatments (p>0.05). Protein patterns were qualitatively characterized for each pre-rinse and metallic stimuli from four panelists by two-dimensional gel electrophoresis. A consistent pattern of regions containing major salivary components was observed. This research has shown that lactoferrin protein is a potential natural alternative to synthetic EDTA for reducing iron-induced metallic off-flavors. This study provides a foundation of method development to better understand salivary protein interaction with metals and flavor perception.","abstract_html":"Metallic flavors are of concern for many industries including food, health, and water. Metallic off-flavor, induced by ferrous sulfate solution (10mg/L), and its remediation using pre- and post-rinse treatments of water (control) or metal chelators, were studied. Metal chelators included lactoferrin (1 ?M), a natural metal-binding protein in milk and saliva, and EDTA (36 ?M), a synthetic chelator. Time-intensity (TI) evaluation (n=6, 4 female; age 40-70) of lingering metallic flavor indicated that metallic flavor decreased with a post-rinse adjuvant treatment of lactoferrin as indicated by a reduced maximum intensity and area under the curve compared to a pre-rinse treatment; EDTA and water post-rinses were equally effective for three of the TI parameters. Alterations in salivary components were studied in saliva collected (n=8; 5 female, age 40-70) after sipping a lactoferrin solution (1?M) followed with a ferrous sulfate sample (10 mg/ml) to stimulate metallic flavor, as compared to unstimulated whole saliva. Protein concentration, oral lipid oxidation as indicated by thiobarbituric acid reactive substances assay, and iron concentration were determined on individual saliva samples, with no significant differences found between treatments (p>0.05). Protein patterns were qualitatively characterized for each pre-rinse and metallic stimuli from four panelists by two-dimensional gel electrophoresis. A consistent pattern of regions containing major salivary components was observed. This research has shown that lactoferrin protein is a potential natural alternative to synthetic EDTA for reducing iron-induced metallic off-flavors. This study provides a foundation of method development to better understand salivary protein interaction with metals and flavor perception.","abstract_has_math":false,"creators":["Martin, Kerri Katherine"],"institution":"Virginia Tech","degree_name":"Master of Science in Life Sciences","degree_level":"masters","degree_discipline":"Food Science and Technology","degree_department":"Food Science and Technology","school":null,"contributors":[],"advisors":[],"committee_chairs":["Duncan, Susan E."],"committee_members":["Dietrich, Andrea M.","O'Keefe, Sean F."],"year":2012,"date_issued":"2012-06-19","date_published":"2012-06-19","updated_at":"2026-07-22T22:19:12Z","subjects":["metallic flavor","human salivary proteins","two-dimensional gel electrophoresis","lactoferrin","time-intensity"],"languages":["en_US"],"rights":["In Copyright"],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-07022012-220754"],"render_values":[{"text":"etd-07022012-220754","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/10919/76813","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.committeechair","label":"Committee Chair","values":["Duncan, Susan E."]},{"key":"dc:contributor.committeemember","label":"Committee Member","values":["Dietrich, Andrea M.","O'Keefe, Sean F."]},{"key":"dc:contributor.department","label":"Department","values":["Food Science and Technology"]},{"key":"dc:creator","label":"Author","values":["Martin, Kerri Katherine"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2017-04-04T19:49:25Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2017-04-04T19:49:25Z","2016-10-07"]},{"key":"dc:date.issued","label":"Date","values":["2012-06-19"]},{"key":"dc:publisher","label":"Institution","values":["Virginia Tech"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"dc:type.dcmitype","label":"Dc Type Dcmitype","values":["Text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science and Technology"]},{"key":"thesis:degree_level","label":"Degree Level","values":["masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science in Life Sciences"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Virginia Polytechnic Institute and State University"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["metallic flavor","human salivary proteins","two-dimensional gel electrophoresis","lactoferrin","time-intensity"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["en_US"]},{"key":"dc:rights","label":"Dc Rights","values":["In Copyright"]},{"key":"dc:rights.uri","label":"Rights URI","values":["http://rightsstatements.org/vocab/InC/1.0/"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-07022012-220754"]},{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/10919/76813"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Metallic flavors are of concern for many industries including food, health, and water. Metallic off-flavor, induced by ferrous sulfate solution (10mg/L), and its remediation using pre- and post-rinse treatments of water (control) or metal chelators, were studied. Metal chelators included lactoferrin (1 ?M), a natural metal-binding protein in milk and saliva, and EDTA (36 ?M), a synthetic chelator. Time-intensity (TI) evaluation (n=6, 4 female; age 40-70) of lingering metallic flavor indicated that metallic flavor decreased with a post-rinse adjuvant treatment of lactoferrin as indicated by a reduced maximum intensity and area under the curve compared to a pre-rinse treatment; EDTA and water post-rinses were equally effective for three of the TI parameters. Alterations in salivary components were studied in saliva collected (n=8; 5 female, age 40-70) after sipping a lactoferrin solution (1?M) followed with a ferrous sulfate sample (10 mg/ml) to stimulate metallic flavor, as compared to unstimulated whole saliva. Protein concentration, oral lipid oxidation as indicated by thiobarbituric acid reactive substances assay, and iron concentration were determined on individual saliva samples, with no significant differences found between treatments (p>0.05). Protein patterns were qualitatively characterized for each pre-rinse and metallic stimuli from four panelists by two-dimensional gel electrophoresis. A consistent pattern of regions containing major salivary components was observed. This research has shown that lactoferrin protein is a potential natural alternative to synthetic EDTA for reducing iron-induced metallic off-flavors. This study provides a foundation of method development to better understand salivary protein interaction with metals and flavor perception."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Master of Science in Life Sciences"]},{"key":"dc:title","label":"Title","values":["Exploring Metallic Flavor Perception: Analysis of Human Salivary Proteins and the Use of the Iron-Binding Protein Lactoferrin in Reducing Metallic Off-Flavors"]}]}],"canonical_facts":{"dc:contributor.committeechair":["Duncan, Susan E."],"dc:contributor.committeemember":["Dietrich, Andrea M.","O'Keefe, Sean F."],"dc:contributor.department":["Food Science and Technology"],"dc:creator":["Martin, Kerri Katherine"],"dc:date.accessioned":["2017-04-04T19:49:25Z"],"dc:date.available":["2017-04-04T19:49:25Z","2016-10-07"],"dc:date.issued":["2012-06-19"],"dc:description.abstract":["Metallic flavors are of concern for many industries including food, health, and water. Metallic off-flavor, induced by ferrous sulfate solution (10mg/L), and its remediation using pre- and post-rinse treatments of water (control) or metal chelators, were studied. Metal chelators included lactoferrin (1 ?M), a natural metal-binding protein in milk and saliva, and EDTA (36 ?M), a synthetic chelator. Time-intensity (TI) evaluation (n=6, 4 female; age 40-70) of lingering metallic flavor indicated that metallic flavor decreased with a post-rinse adjuvant treatment of lactoferrin as indicated by a reduced maximum intensity and area under the curve compared to a pre-rinse treatment; EDTA and water post-rinses were equally effective for three of the TI parameters. Alterations in salivary components were studied in saliva collected (n=8; 5 female, age 40-70) after sipping a lactoferrin solution (1?M) followed with a ferrous sulfate sample (10 mg/ml) to stimulate metallic flavor, as compared to unstimulated whole saliva. Protein concentration, oral lipid oxidation as indicated by thiobarbituric acid reactive substances assay, and iron concentration were determined on individual saliva samples, with no significant differences found between treatments (p>0.05). Protein patterns were qualitatively characterized for each pre-rinse and metallic stimuli from four panelists by two-dimensional gel electrophoresis. A consistent pattern of regions containing major salivary components was observed. This research has shown that lactoferrin protein is a potential natural alternative to synthetic EDTA for reducing iron-induced metallic off-flavors. This study provides a foundation of method development to better understand salivary protein interaction with metals and flavor perception."],"dc:description.degree":["Master of Science in Life Sciences"],"dc:identifier.other":["etd-07022012-220754"],"dc:identifier.uri":["http://hdl.handle.net/10919/76813"],"dc:language.iso":["en_US"],"dc:publisher":["Virginia Tech"],"dc:rights":["In Copyright"],"dc:rights.uri":["http://rightsstatements.org/vocab/InC/1.0/"],"dc:subject":["metallic flavor","human salivary proteins","two-dimensional gel electrophoresis","lactoferrin","time-intensity"],"dc:title":["Exploring Metallic Flavor Perception: Analysis of Human Salivary Proteins and the Use of the Iron-Binding Protein Lactoferrin in Reducing Metallic Off-Flavors"],"dc:type":["Thesis"],"dc:type.dcmitype":["Text"],"thesis:degree_discipline":["Food Science and Technology"],"thesis:degree_level":["masters"],"thesis:degree_name":["Master of Science in Life Sciences"],"thesis:institution_name":["Virginia Polytechnic Institute and State University"]},"updated_at":"2026-07-22T22:19:12Z"}