Drinking water flavour has a strong role in water quality perception, service satisfaction, willingness to pay and selection of water sources. Metallic flavours are often caused by the dissolved iron and copper, commonly found in groundwater or introduced to tap water by corroding infrastructure. Taste thresholds of iron and copper have been investigated by several studies; however, reported results and test methods vary considerably. This study determined the taste thresholds of ferrous and cuprous ions in room temperature reagent water by using the one-of-five test with multi-nation panellists in the United States. For ferrous and cuprous ions, individual thresholds ranged from 0.003 to >5 mg l(-1) and 0.035 to >5 mg l(-1), respectively. Population thresholds were determined by logistic regression and geometric mean methods as 0.031 and 0.05 mg l(-1) for ferrous ion, and 0.61 mg l(-1) for cuprous ion by both methods. The components of metallic sensation were investigated by use of nose-clips while panellists ingested iron and copper solutions. Results showed that metallic sensation has a significant odour component and should be treated as a flavour instead of a taste. Ferrous, cuprous and cupric ions also produced weak bitter and salty tastes as well as astringent mouthfeel. In comparison, ferric ion produced no sensation.

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This study investigated the production of metallic flavor, which is a combination of taste and retronasal odor. Chemical reactions in the oral cavity and saliva of healthy subjects were investigated after ingesting iron and copper solutions above and near threshold levels. Significant increase in lipid oxidation (p < 0.001) occurred after metal ingestion, detected as TBARS values. Ferrous ion caused the greatest flavor sensation and lipid oxidation, followed by cupric and cuprous ions. Ferric ion did not cause metallic sensation. Occurrence of oxidation was supported by damage to salivary proteins, detected as protein-carbonyls, and by a significant increase of odorous lipid oxidation related aldehydes. Sensory evaluation demonstrated that antioxidants (vitamins E and C) minimally reduced metallic flavor but that chelating agents (EDTA and lactoferrin) removed the metallic flavor. The role of lipid oxidation is essential for the production of a metallic flavor from ingestion of ferrous, cupric, and cuprous ions.

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The most common compounds responsible for off flavours are geosmin, 2-MIB, and nonadienal which are poorly removed by conventional water treatment operations and hence result in customer complaints. Because these odourants are moderately volatile and have very low odour threshold values, it is necessary to determine their concentrations in air when water is used indoors. If the detectable aqueous concentrations for these odourants are known, the utilities may take action to treat their water at times when the concentration of the raw water exceeds the threshold concentration. To predict the concentration in the shower stall and bathroom air after showering, recently published Henry's law constants for the selected odourants and a model developed to determine the volatilization of the odourous compounds by applying two-resistance theory were used. Then the results were compared with the odour threshold concentration data to determine under which conditions the odourants become detectable. For parameters representing a typical bathroom and shower stall setting, the results showed that the odourants become detectable when the aqueous concentration of geosmin and nonadienal exceed 10 ng/L at 42 degrees C. As the aqueous concentration increases, geosmin and nonadienal become detectable at lower temperatures, however 2-MIB is only detectable above 20 ng/L and at 42 degrees C.