Sensory Evaluation of Taste of Alkali‐ion Water and Bottled Mineral Waters

Abstract

The sensory evaluation of alkali-ion water and bottled mineral water was performed by panelists and their preferences for the taste of alkali-ion water was surveyed. Consequently, alkali-ion water made from tap water was found to taste better than any bottled mineral water; however, the activated carbon filtration water, which was also made from tap water, was found to taste better than alkali-ion water. Furthermore, smell, taste, feeling in the throat, aftertaste, and general impression of the mineral water, alkali-ion waters, and activated carbon filtration water were evaluated using the 1-pair comparison method. Consequently, alkali-ion water and activated carbon filtration water were more highly rated than commercial bottled mineral water.

Sensitivity of bifidobacteria to oxygen and redox potential in non-fermented pasteurized milk

“…In the two compartment system used, the fluid in contact with the cathode is submitted to reduction reactions (electroreduction) (Tallec, 1985). This process already has some applications in the food industry (He´kal, 1983;Inoue & Kato, 2003;Koseki, Nakagawa, Tanaka, Noguchi, & Omochi, 2003;Mondal & Lalvani, 2003) but has never been used to influence microbial stability in milk, or to enhance the stability of bifidobacteria.…”

Effect of pH on the Taste of Alkaline Electrolyzed Water

“…The alkaline water electrolyzer used in the present study (Type TK‐7705‐S; Matsushita Electric Works Ltd., Osaka, Japan) used higher voltage than the device used in our previous experiments (Koseki and others 2003, 2005). …”

“…Sensory tests were carried out under the same conditions as described in our previous studies (Koseki and others 2003, 2005). Panelists had not been trained before the experiment and had been given no direction (either prohibitive or permissive) regarding breakfast, lunch, or cleaning their teeth before the sensory test.…”

“…The concentrations of Cl, NO 3 , SO 4 , Na, K, Mg, and Ca ions were measured using the method described in our previous report (Koseki and others 2003). …”

Understanding the basics of tap water taste

“…Goodtasting water has been reported to have a total hardness between 10 and 100 mg/L. This is due largely to calcium hardness, although it's still unclear whether calcium contributes directly to drinking water taste (Koseki et al, 2003). Soft waters have a hardness (as calcium carbonate) between 0 and 60 mg/L; moderately hard waters between 61 and 120 mg/L; and hard waters between 121 and 180 mg/L (van der Leeden et al, 1990).…”