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±Ý¼Ó¸À Metallic taste


ÆäÀ̽ººÏ : Jaesuk Myung , 2017.8.12

±Ý¼Ó¸À¿¡ ´ëÇؼ­
(¼è¸À, Metallicness, Metallic taste)
Ä¿Çνÿ¡ note¿¡ metallicÀ̶ó´Â ³ëÆ®¸¦ ÀûÀ» ¶§°¡ ÀÖ½À´Ï´Ù. ½Î±¸·Á ½ºÅÙ·¹½º ¼öÀú, µ¿Àü, Àº¹ÚÈ£ÀÏÀÌ Çô³ª ÀÌ¿¡ ´ê¾ÒÀ» ¶§ ´À³¢´Â ¸ÀÀÌ Ä¿ÇÇ¿¡¼­µµ °¨ÁöµÇ¾úÀ» ¶§ ÀÌ Ç¥ÇöÀ» »ç¿ëÇÕ´Ï´Ù. ¾Æ¸¶ ÇÇ¿¡µµ öºÐÀÌ À־ ÀÌ¿Í ºñ½ÁÇÑ ´À³¦ÀÌ ³¯ ¼öµµ Àְڳ׿ä.
¸À¿¡´Â ´Ü¸À, §¸À, ¾´¸À, ½Å¸À, °¨Ä¥¸ÀÀÇ 5°¡Áö ±âº» ¸À°ú, Çô¸¦ ÅëÇØ Àü´ÞµÇ´Â ´õ ¸¹Àº °¨°¢µéÀÌ ÀÖ°í, ÀÌ µÎ °¡Áö¸¦ ÅëƲ¾î ¿ì¸®´Â ¸ÀÀ̶ó°í ÇÕ´Ï´Ù.
Çô(ÀÔ)¿¡¼­ ´À³¢´Â ±âŸ Àڱذú °¨°¢µé¿¡´Â Pungency , Coolness, Numbness , Astringency, Metallicness, Calcium, Fattiness, Heartiness (kokumi) ,Temperature, StarchinessÀÌ ÀÖ´Ù°í ÇÕ´Ï´Ù. '±âŸ ÀÚ±Ø/ °¨°¢'µé Áß¿¡¼­ Astringency¿Í Metallicness´Â Ä¿Çνÿ¡ üũµÇ´Â Ç׸ñÀÔ´Ï´Ù.
¾ó¸¶ Àü¿¡ Sasa SesticÀÌ ÀÚ½ÅÀÇ È¨ÇÇ¿¡ 'FERMENTATION AND HOW IT AFFECTS TASTE' (¹ßÈ¿¿Í ¹ßÈ¿°¡ ¸À¿¡ ¾î¶»°Ô ¿µÇâÀ» Áִ°¡'¶ó´Â ±ÛÀ» ½è½À´Ï´Ù. ½ÄÃÊ¿Í ³ì½¼ ±Ý¼ÓÀÇ Æ¯Â¡(vinegar & rusted metal character)ÀÌ ÀÖ´Â Ä¿ÇÇ¿¡ ´ëÇØ ½ÇÇèÇÏ´Â °úÁ¤¿¡¼­ Á¤»óÀûÀÎ ¹ßÈ¿ ¿Âµµº¸´Ù ¾à 10µµ ³ôÀº ¿Âµµ¿¡¼­ ¹ßÈ¿µÈ Ä¿ÇÇ¿¡¼­ ½ÄÃÊ, µå¶óÀÌÇÏ°í ±Ý¼Ó¸ÀÀÇ ³ëÆ®°¡ ÀÖ´Ù´Â °ÍÀ» ¹ß°ßÇß´Ù°í ÇÕ´Ï´Ù.(vinegar, as well as dry and metal characters)
±×¸®°í, ·Î½ºÆýà »ýµÎÀÇ ³»ºÎ±îÁö ¿­ÀÌ ÃæºÐÈ÷ °ø±ÞµÇÁö ¾ÊÀº °æ¿ì¿¡µµ ¸ñ±¸¸ÛÀÌ ¸¶¸£´Â ´À³¦°ú ÇÔ²² metallic taste¸¦ ´À³¤ °æÇèÀÌ ÀÖ½À´Ï´Ù.
(*Âü°í·Î ¸ÆÁÖ/¿ÍÀο¡¼­ dryÇϴٴ ǥÇöÀº ´çºÐÀÌ ¾ø¾îÁú¶§±îÁö ¹ßÈ¿/¼÷¼ºµÇ¾î ´Ü¸ÀÀ̳ª ¾øÀ» ¶§ Ç¥ÇöÇÕ´Ï´Ù. -¸í-)
metallic taste¿¡ ´ëÇØ Ã£¾Æº¸¸é
"±Ý¼Ó ¸ÀÀº À½½Ä¹°, ƯÁ¤ ÀǾàÇ° ¶Ç´Â Ä¡°ú¿ë ÃæÀüÀçÀÇ ¾Æ¸»°¨¿¡ ÀÇÇØ ¹ß»ý µÉ ¼öÀÖ´Ù°í ÇÕ´Ï´Ù. ±Ý¼Ó¸ÀÀÌ ÀϹÝÀûÀ¸·Î À½½Ä°ú À½·á¿¡¼­ ³ªÅ¸³ª´Â ¶§´Â ºÎÁ¤Àû ¸ÀÀ¸·Î ¿©°ÜÁý´Ï´Ù. ±Ý¼ÓÀÇ ¸ÀÀº ÀÔ¾ÈÀÇ °¥¹Ù´ÏÁò Çö»ó¿¡ ÀÇÇØ ¹ß»ý µÉ ¼ö ÀÖ½À´Ï´Ù. °¥¹Ù´ÏÁò Çö»óÀ̶õ ¿¹¸¦ µé¸é ÀÔ¼Ó¿¡ µÎ°³ ÀÌ»óÀÇ ±Ý¼Ó¹°Áú°ú ħÀ» ÅëÇØ ¹Ì·®ÀÇ Àü±â°¡ Èê·¯ ½Å°æ¿¡ Àü±âÀÚ±ØÀ¸·Î ¿À´Â ÅëÁõÀ» ¸»ÇÕ´Ï´Ù. ÀϺΠÀΰø °¨¹Ì·á´Â TRPV1 ¼ö¿ëü¿¡ ÀÇÇØ °¨ÁöµÇ´Â ±Ý¼Ó ¸ÀÀ» °®´Â °ÍÀ¸·Î Àνĵ˴ϴÙ. ±×¸®°í, Ç÷¾×Àº ¸¹Àº »ç¶÷µéÀÌ ±Ý¼Ó ¸ÀÀ» °¡Áö°í ÀÖ´Ù°í »ý°¢ÇÕ´Ï´Ù."
¾î¶² À½½Ä¿¡¼­ ±Ý¼Ó¸ÀÀÌ ´À²¸Áö´ÂÁö ¾Ë¾ÆµÎ¸é Ä¿ÇÇ¿¡¼­ ÀÏ»ó»ýÈ°¿¡¼­ ¹Ì°¢ °æÇèÀ» ÅëÇØ Ä¿ÇÇ¿¡¼­µµ ±Ý¼Ó¸ÀÀ» °¨ÁöÇÒ ¼ö ÀÖÀ» °ÍÀÔ´Ï´Ù.
Àá±ñ,
SCAA Cupping Standard¿¡¼­´Â Ä¿ÇνºÇ¬Àº ±Ý¼Ó¿¡ ¹ÝÀÀÇÏÁö ¾Ê´Â °ÍÀ̾î¾ß ÇÑ´Ù°í ±ÔÁ¤ÇÏ°í ÀÖ½À´Ï´Ù. (Cupping spoons shall hold 0.135 – 0.169 fluid ounces (4-5 ml) of coffee sample and should be of non-reactive metal. ) ±× ÀÌÀ¯´Â ±Ý¼ÓÀº ±× ÀÚü·Îµµ ¸ÀÀ» °¡Áö°í ÀÖÁö¸¸, Á¾·ù¿¡ µû¶ó ´ã°ÜÀÖ´Â À½½ÄÀÇ ¸À¿¡ ¿µÇâÀ» Áشٴ °ÍÀÔ´Ï´Ù.
**** ±Ý¼Ó¸ÀÀ» Áö´Ñ ÀÏ¹Ý ½ÄÇ° ¹× ½Ä·áÇ° ****
- Potassium chloride (¿°È­Ä®½·)– a salt substitute (¼Ò±Ý ´ëü¹°)
- Foods stored in aluminum foil, beverages stored in stainless steel
or plastic bottles or using cheap silverware
¾Ë¹Ì´½È£ÀÏ¿¡ º¸°üµÈ ½ÄÇ°, ½ºÅÙ·¹½º ³ª Çöó½ºÆ½¿ë±â¿¡ ÀúÀåµÈ À½·á, ½Î±¸·Á ÀºÁ¦Ç°
- Baked goods prepared using baking powder that contains aluminum
¾Ë¹Ì´½¿¡ ´ã°ÜÁø º£ÀÌÅ· ÆÄ¿ì´õ¸¦ ÀÌ¿ëÇØ Á¶¸®µÈ ±¸¿î À½½Ä
- Mineral waters high in magnesium
¸¶±×³×½·ÀÌ Ç³ºÎÇÑ ¹Ì³×¶ö¿öÅÍ
- Certain wines with added sulfites, fruits or glycerine can cause a ¡°tinny¡± or ¡°chemical¡± aftertaste.
¾ÆȲ»ê¿°, °úÀÏ ¶Ç´Â ±Û¸®¼¼¸°ÀÌ Ã·°¡ µÈ ƯÁ¤ ¿ÍÀÎÀº "ÁÖ¼®"¶Ç´Â "È­ÇÐÀû" after taste¸¦ À¯¹ßÇÒ ¼ö ÀÖ½À´Ï´Ù.
- Eggs, artichokes, soy sauce or tomatoes eaten along wine can make wine to taste metallic.
°è¶õÀ̳ª ¾ÆƼÃÊÅ©, °£Àå, Å丶Å並 ¿ÍÀΰú ÇÔ²² ¸ÔÀ¸¸é, ¿ÍÀο¡¼­ ±Ý¼Ó ¸ÀÀ» ³ª°Ô ÇÒ ¼ö ÀÖ½À´Ï´Ù.
- Certain beers – due to high iron in water or poorly processed grains
öºÐ ÇÔÀ¯·®ÀÌ ¸¹Àº ¹°¶Ç´Â Àß Ã³¸®µÇÁö ¾Ê´Â °î¹°ÀÇ ¿µÇâÀ» ¹Þ´Â ¸ÆÁÖ (È©ÀÇ »ç¿ë·®ÀÌ ¸¹Àº IPA¸ÆÁÖ¿¡¼­ ±Ý¼Ó¸ÀÀ» ´À²¼´Ù´Â »ç¶÷ÀÌ ¸¹½À´Ï´Ù. -¸í-)
- Artificial sweeteners – saccharin, aspartame, acesulfame-K, and cyclamate (30) and sucralose–, but not sugar alcohols (polyols), such as erythritol, maltitol, mannitol, sorbitol and xylitol
»çÄ«¸°, ¾Æ½ºÆÄŽ, ¾Æ¼¼¼³ÆÊ-K, and ½ÃŬ¶ó¸ÞÀÌÆ®, ¼öÅ©¶ö·ÎÁî °°Àº Àΰø°¨¹Ì·á. ´Ü, ¿¡¸®½º¸®Åç, ¸»Æ¼Åç, ¸¸´ÏÅç, ¼Ò¸£ºñÅç ¹× ÀÚÀϸ®Åç°ú °°Àº ´ç ¾ËÄÚ¿Ã (Æú¸®¿Ã)Àº Æ÷ÇÔÇÏÁö ¾Ê´Â´Ù.
- Oysters ±¼ (¸Û°Ô°°Àº Çػ깰¿¡¼­µµ ´À²¸Áý´Ï´Ù -¸í-)
- Brazil nuts, which are high in selenium
¼¿·¹´½ ÇÔÀ¯·®ÀÌ ¸¹Àº ºê¶óÁú ³ÊÆ®
- Rancid oils, butter and other dairy products and nuts and spoiled cereals can have a metallic taste.
À¯Ã¤ ±â¸§, ¹öÅÍ ¹× ±âŸ À¯Á¦Ç° ¹× °ß°ú·ù ¹× »óÇÑ °î¹°¿¡¼­´Â ±Ý¼Ó ¸ÀÀ̳³´Ï´Ù.
- Using toothpaste that contain fluoride, a whitener, sodium laureth sulfate (SLS), or potassium nitrate (¡°sensitivity toothpaste¡±) can give a metallic taste to foods; the taste can persist for several weeks after stopping using the toothpaste.
ºÒ¼Ò, ¹Ì¹éÁ¦, SLS (sodium laureth sulfate) ¶Ç´Â Áú»ê Ä®·ý ( "¹Î°¨¼º Ä¡¾à")À» ÇÔÀ¯ ÇÑ Ä¡¾àÀ» »ç¿ëÇϸé À½½Ä¿¡ ±Ý¼Ó ¸ÀÀ» ÁÙ ¼ö ÀÖ½À´Ï´Ù. ¸ÀÀº Ä¡¾à »ç¿ëÀ» Áß´Ü ÇÑ ÈÄ ¸î ÁÖ µ¿¾È Áö¼ÓµÉ ¼ö ÀÖ½À´Ï´Ù.
When a metallic taste is caused solely by food, it usually lasts only for several minutes and can be rinsed out with water, but when it is caused by toothpaste, poisons or health disorders, it is usually more persistent (43).
±Ý¼Ó ¸ÀÀÌ À½½Ä¿¡ ÀÇÇؼ­¸¸ »ý±â´Â °æ¿ì º¸Åë ¼ö ºÐ µ¿¾È Áö¼ÓµÇ¾î ¹°·Î ¾Ä¾î ³¾ ¼ö ÀÖÁö¸¸ Ä¡¾à, µ¶±Ø¹° ¶Ç´Â °Ç°­ Àå¾Ö·Î ÀÎÇÑ °æ¿ì º¸Åë ´õ ¿À·¡ Áö¼ÓµË´Ï´Ù
ƯÀÌÇÑ Á¡Àº À½½Ä¿¡¼­¸¸ ±Ý¼Ó¸ÀÀ» ´À³¢´Â °Ô ¾Æ´Ï¶ó´Â »ç½ÇÀÔ´Ï´Ù.
¸öÀÇ °Ç°­ÀÌ ÁÁÁö ¾Ê°Å³ª, ÀÓ½ÅÃʱâ, ½É¸®ÀûÀÎ ¿øÀÎ, ¾à¹°, Áßµ¶¿¡ ÀÇÇؼ­µµ metallicness¸¦ ´À³¤´Ù°í ÇÕ´Ï´Ù.
ÀÚ¼¼ÇÑ ³»¿ëÀº Á¦°¡ Âü°íÇÑ »çÀÌÆ®¸¦ Àо¼¼¿ä.
http://sasasestic.com.au/fermentation-affects-taste/
https://en.wikipedia.org/wiki/Taste#Further_reading
http://www.ehealthstar.com/metallic-taste-in-mouth.php#foods
http://www.ediblegeography.com/sensoaesthetic-spoons/


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