1981
DOI: 10.1016/s0166-1116(08)70845-8
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Sensory Evaluation of Drinking Water by Consumer Panels

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Cited by 4 publications
(5 citation statements)
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“…Sensory analysis is often performed by trained panels in order to describe the sensory perception associated with a product quantitatively, but Köster et al. (1981) demonstrated that a large number of naïve consumers could analyze the taste of water as well as a trained panel of assessors, who are often used to rate samples on a 0–10 scale for several attributes.…”
Section: Methodsmentioning
confidence: 99%
“…Sensory analysis is often performed by trained panels in order to describe the sensory perception associated with a product quantitatively, but Köster et al. (1981) demonstrated that a large number of naïve consumers could analyze the taste of water as well as a trained panel of assessors, who are often used to rate samples on a 0–10 scale for several attributes.…”
Section: Methodsmentioning
confidence: 99%
“…The US Environmental Protection Agency (EPA) has set a secondary maximum contaminant level (SMCL) of 250 mg/l for chloride in drinking water (US EPA, 2009). The World Health Organization (WHO) taste thresholds for sodium chloride and calcium chloride in water are in the range 200 mg/l -300 mg/l (Köster et al, 1981).…”
Section: Bod As a Proxy For Other Water Quality Indicatorsmentioning
confidence: 99%
“…Indeed, it was demonstrated that small expert panel and large consumer panels could have similar ability to distinguish any differences in drinking waters. 10 Each taster was explained with the study details and had signed an informed consent form before the study commenced. The study comprised of three sessions where selected tasters answered a set of questions pertaining to the taste and smell of the waters (Table 1).…”
Section: Gustatory Evaluation Proceduresmentioning
confidence: 99%