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Open Access Nano Express

Taste and mouthfeel assessment of porous and non-porous silicon microparticles

Qurrat Shabir1*, Cyrus Skaria2, Heather O Brien1, Armando Loni1, Christian Barnett1 and Leigh Canham1

Author Affiliations

1 pSiMedica Limited, Malvern Hills Science Park, Malvern, Worcestershire, WR14 3SZ, UK

2 Zentiva Group, k.s. (Part of the Sanofi Group), U Kabelovny 130, Prague 10, 102 37, Czech Republic

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Nanoscale Research Letters 2012, 7:407  doi:10.1186/1556-276X-7-407

Published: 20 July 2012

Abstract

Unlike the trace minerals iron, copper and zinc, the semiconductor silicon has not had its organoleptic properties assessed. Nanostructured silicon provides the nutrient orthosilicic acid through hydrolysis in the gastrointestinal tract and is a candidate for oral silicon supplements. Mesoporous silicon, a nanostructured material, is being assessed for both oral drug and nutrient delivery. Here we use taste panels to determine the taste threshold and taste descriptors of both solid and mesoporous silicon in water and chewing gum base.

Comparisons are made with a metal salt (copper sulphate) and porous silica. We believe such data will provide useful benchmarks for likely consumer acceptability of silicon supplemented foodstuffs and beverages.

Keywords:
Porous silicon; Silicic acid; Mouthfeel; Organoleptic; Taste; Food; Triangle test