Philadelphia obtains useful information from its customers about taste and odour quality

Burlingame, Gary A.; Mackey, Erin

doi:10.2166/wst.2007.187

Cited by 12 publications

(6 citation statements)

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“…For example, consumers may interpret the subtle taste of chlorine as a sign of safe drinking water (Kelly & Pomfret 1997), but would consider higher levels undesirable (Bryan et al 1973). Elevated levels of certain elements may cause water to taste salty, metallic, or bitter (Burlingame & Mackey 2007). Metallic and astringent tastes, experienced as a lingering aftertaste, more often arise from the corrosion or leaching of copper and iron (Burlingame & Mackey 2007).…”

Section: Previous Researchmentioning

confidence: 99%

“…Elevated levels of certain elements may cause water to taste salty, metallic, or bitter (Burlingame & Mackey 2007). Metallic and astringent tastes, experienced as a lingering aftertaste, more often arise from the corrosion or leaching of copper and iron (Burlingame & Mackey 2007). Consumers also may find water with low or no mineral content to taste flat (Burlingame & Mackey 2007).…”

Section: Previous Researchmentioning

confidence: 99%

“…Metallic and astringent tastes, experienced as a lingering aftertaste, more often arise from the corrosion or leaching of copper and iron (Burlingame & Mackey 2007). Consumers also may find water with low or no mineral content to taste flat (Burlingame & Mackey 2007). Water sensory studies are typically conducted in labs with trained panelists to generate consistent results (Bartels et al 1986;Dietrich 2006).…”

Section: Previous Researchmentioning

confidence: 99%

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Evaluating water quality using social media and federal agency data

Lambert

Bir

2021

Journal of Water and Health

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United States Environmental Protection Agency (USEPA) drinking water violation report is currently one of the most reliable measures of evaluating United States drinking water quality. While states continuously strive to comply with federal water quality standards making this documentation continuously relevant, consumers are likely to perceive water quality through sensory aesthetics or physical and virtual social networks. This research quantifies the relationship between consumer perceptions and government-reported drinking water quality to provide insights to state water managers and policymakers. We evaluated consumer perceptions of tap water using weekly social media data. The online search returned 898,709 mentions and 799,035 posts. Net sentiment, measured as the number of negative posts minus the number of positive posts divided by the number of posts expressing sentiment, was determined and ranged from −100 to 100. Net sentiment was uncorrelated with USEPA weekly water quality violations for most states. Net sentiment was correlated with violations related to arsenic standards (−0.223) and a total number of violations (−0.220) for Washington. For California, net sentiment was correlated with violations related to disinfectants and other organic compounds (−0.295). In many cases, water violations in one city became national news, which eclipsed local water issues circulating on social media.

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Section: Previous Researchmentioning

confidence: 99%

Section: Previous Researchmentioning

confidence: 99%

Section: Previous Researchmentioning

confidence: 99%

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Evaluating water quality using social media and federal agency data

Lambert

Bir

2021

Journal of Water and Health

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“…The complex and aging infrastructures of contemporary municipal systems have multiple points at which failure could occur. Customer complaints offer water producers a real-time, continuous information stream regarding the state of the water system (Burlingame and Mackey, 2007). As such, consumers are informally invited into practices of managing water quality.…”

Section: Consumer Complaints In a Post-miasmatic Worldmentioning

confidence: 99%

Sensory politics: The tug-of-war between potability and palatability in municipal water production

Spackman

Burlingame

2018

Soc Stud Sci

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Sensory information signaled the acceptability of water for consumption for lay and professional people into the early twentieth century. Yet as the twentieth century progressed, professional efforts to standardize water-testing methods have increasingly excluded aesthetic information, preferring to rely on the objectivity of analytic information. Despite some highly publicized exceptions, consumer complaints remain peripheral to the making and regulating of drinking water. This exclusion is often attributed to the unreliability of the human senses in detecting danger. However, technical discussions among water professionals during the twentieth century suggest that this exclusion is actually due to sensory politics, the institutional and regulatory practices of inclusion or exclusion of sensory knowledge from systems of action. Water workers developed and turned to standardized analytical methods for detecting chemical and microbiological contaminants, and more recently sensory contaminants, a process that attempted to mitigate the unevenness of human sensing. In so doing, they created regimes of perception that categorized consumer sensory knowledge as aesthetic. By siloing consumers' sensory knowledge about water quality into the realm of the aesthetic instead of accommodating it in the analytic, the regimes of perception implemented during the twentieth century to preserve health have marginalized subjective experiences. Discounting the human experience with municipal water as irrelevant to its quality, control and regulation is out of touch with its intended use as an ingestible, and calls for new practices that engage consumers as valuable participants.

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“…This trend indicates that consumers demand 'more pleasant' or 'more tasty' drinking water as well as safe water (Devesa et al 2004;Khiari 2004;Burlingame & Mackey 2007;Liang et al 2007). Consumer comparison of tap water to bottled water may intensify this trend.…”

Section: Introductionmentioning

confidence: 99%

Removal and transformation of odorous aldehydes by UV/H2O2

Dietrich

2009

Journal of Water Supply: Research and Technology-Aqua

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Removal of odorous aldehydes by UV/H 2 O 2 was compared to removal of geosmin and 2-MIB by the same process. Odour transformation was investigated by sensory test and by-products were monitored by a carbonyl derivatization method. Heptadienal, decadienal and nonadienal were removed faster than geosmin and 2-MIB. The primary mechanism was the direct UV photolysis in the UV/H 2 O 2 process. In sensory tests, new odours such as chalky or sweet odours were produced while the initial odour intensity of fishy/grassy-smelling aldehydes was reduced with increasing exposure time to UV/H 2 O 2 . New carbonyl compounds were detected from the UV photolysis of nonadienal and were not removed by further UV irradiation, which was thought to be related to production of new odours. Results indicate that new types of odour were produced from the oxidation of odorous aldehydes, and consequently, sensory tests coupled with chemical analysis should be considered in designing an oxidation process to control recalcitrant odorants.

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Philadelphia obtains useful information from its customers about taste and odour quality

Cited by 12 publications

References 0 publications

Evaluating water quality using social media and federal agency data

Evaluating water quality using social media and federal agency data

Sensory politics: The tug-of-war between potability and palatability in municipal water production

Removal and transformation of odorous aldehydes by UV/H2O2

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