Gustatory Evaluation of Still and Carbonated Waters: A Preference Rating Study

Abstract

We studied the sensory preference for six still waters and four carbonated waters, nonflavored, by 11 tasting experts (4 women and 7 men). Five tasters rated the still waters, four tasters rated the carbonated water, and seven tasters rated twice on each of the still waters when evaluated with a dry red wine. All ratings were performed through answering a set of questions regarding the specific taste and/or smell of the waters. All tasters and the statistician were blinded to the water brands during rating and analysis. Multidimensional preference analysis and correspondence analysis were used to portray the underlying sensory preference. Still waters with higher mineral content tended to be less favorable for drinking purposes. On the other hand, carbonated waters with more minerals (but not over a certain limit) were favorable, and still waters with higher mineral content were preferable as mouth cleaners for red wine. The methodology can be carried to the food and beverage industries, to the functional foods industry, and to medical research where the preference of patients toward certain medications is of interest.

Composition, Flavor, Chemical Foodsafety, and Consumer Preferences of Bottled Water

“…The decreased sensory quality of water with low mineral content has been shown in other studies where waters with a medium mineral content was preferred over waters with very low mineral content such as distilled water (Falahee and MacRae ; Vann ). Fong and others () found that distilled water had a metallic and sweet flavor. Bruvold and Ongerth () found similar results, as reported earlier.…”

“…The overall descriptor flavor is used when a sensation has not been identified more specifically as a taste, odor or mouth‐feel (Lundström and others ). In many studies of water flavor a distinction between taste, odor, and mouth‐feel have often not been made (Fong and others ; Lou and others ). Consumer complaints often refer to bad taste qualities; however, one should be aware that such problems are often due to odors or a combination of taste, odor, and mouth‐feel sensations (Hettinger and others ; Young and others ; Suffet and others ).…”

“…These studies used tap water from consumers’ taps or artificial waters produced from distilled water plus a range of salts. Through these studies the relation between the sensory quality and content of the major inorganic components Ca, Mg, Na, HCO 3 , Cl, NO 3 , SO 4 , and TDS was investigated (Bruvold and Ongerth ; Bruvold and Gaffey , ; Bruvold and Daniels ; Fong and others ; Lou and others ; Teillet and others , ). Early research indicated that the sensory quality of water gradually improves with increasing salt concentrations when TDS is below 50 mg/L; at higher salt concentrations the quality will decrease with increasing TDS, but water with TDS up to 450 mg/L is considered good‐tasting water (Bruvold ; Bruvold and Daniels ).…”

“…In bottled water, the TDS has been found to range between 5 and 3400 mg/L (Table ). The flavor of bottled water should therefore range from unpleasant metallic, bitter, and/or sweet for waters with low mineral content, to pleasant and neutral sensory quality at medium salt concentrations (about 100 to 400 mg/L), and a salty unpleasant to unacceptable flavor at high salt concentrations (Bruvold and Ongerth ; Bruvold ; Bruvold and Daniels ; Fong and others ; Teillet and others , ). However, why are bottled waters produced with a flavor that is perceived as unpleasant or even unacceptable and why do people buy such water?…”

“…The influence of salt content on consumer perception of drinking water is changed, diminished, or disguised when other flavor determining factors are varied (Lou and others ). Other factors such as carbonation and temperature may have a significant influence on the sensory experience of water (Yau and McDaniel ; Fong and others ; Whelton and Dietrich ). Zellner and others () found that cold (0 to 5 °C) water is preferred over water served at room or hot temperatures.…”