The taste of calcium chloride in mixtures with NaCl, sucrose and citric acid

Calcium fortification is an increasingly common practice that is used to add nutritive value to many foods and beverages. A set of studies examined whether mixtures with other simple tastants would modify the tastes of calcium chloride. Mixtures with sucrose, citric acid or sodium chloride suppressed tastes of CaCl(2), especially bitterness. Saltiness of NaCl was additive with the salty taste of CaCl(2). (C) 2003 Elsevier Ltd. All rights reserved.