Understanding the basics of tap water taste

Burlingame, Gary A.; Dietrich, Andrea M.; Whelton, Andrew J.

doi:10.1002/j.1551-8833.2007.tb07930.x

Cited by 49 publications

(34 citation statements)

References 44 publications

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“…Papers about the role of the different cations and anions on taste are rare (Suffet et al, 1995;Burlingame et al, 2007;Whelton et al, 2007). A lot of information is given about detection thresholds and about the behavior of individual salts (anionecation), but in natural waters synergistic and antagonistic effects take place between the different ions and they define the taste of given water sample.…”

Section: Discussionmentioning

confidence: 97%

“…There is not a clear agreement between classifications based on mineralization levels. Terms like "high", "intermediate", "moderate" or "medium" referred to TDS concentration depend on regional considerations, or on what were the water types used in a given study (van der Aa, 2003;Burlingame et al, 2007;Whelton et al, 2007). Most of the national and international regulations, including the World Health Organization, the European Union and the USEPA refer to TDS as an esthetic quality parameter and give maximum guide values of 1000 mg/L (WHO, 2011), of 1600 mg/L e corresponding to 2500 mS at 25 C (EU Directive, 1998), and of 500 mg/L (USEPA).…”

Section: Discussionmentioning

confidence: 99%

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Influence of minerals on the taste of bottled and tap water: A chemometric approach

et al. 2013

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Section: Discussionmentioning

confidence: 97%

Section: Discussionmentioning

confidence: 99%

Influence of minerals on the taste of bottled and tap water: A chemometric approach

et al. 2013

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“…It might seem logical that a glass of water is optimal for taste when everything else in the water besides H 2 O – all the contaminants – have been removed. However, a better understanding of taste shows that good‐tasting water has “ingredients” such as minerals that make it taste good (Burlingame et al. 2007).…”

Section: Introductionmentioning

confidence: 99%

“…Several authors have also investigated the contribution of some specific cations or anions present in water in providing or changing the water taste (Burlingame et al. 2007).…”

Section: Introductionmentioning

confidence: 99%

Consumer Perception and Preference of Bottled and Tap Water

Teillet¹,

Urbano²,

Cordelle³

et al. 2010

Journal of Sensory Studies

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In order to understand consumer behavior toward drinking water, it is first necessary to determine sensory perception and liking for tap and bottled water. Nevertheless, sensory analysis of water is a challenge as drinking water is supposed to have almost no taste. Therefore, a methodology based on a perceptive sorting task was designed for that purpose. Six bottled mineral water and six types of tap water were presented to 389 consumers who had to group these samples according to their sensory similarities, describe their groups and give their preferences. The resulting sensory map was found to be mainly driven by the overall level of mineralization. Tap water, after being passively dechlorinated, did not perform differently from bottled water in all aspects for most consumers. Basically, three main tastes of water were highlighted and linked to the amount of minerals. The study demonstrated that the most likely preferred types of water are those with medium mineralization (total dissolved solids 300–350 mg/L), which are perceived as tasteless and cooler. PRACTICAL APPLICATIONS Practical use of the research presented in the present article is in water industry. This study enabled to understand the basis of consumers' perception and preference among drinking water and is a starting point in understanding consumers' behavior toward drinking water. There is also a methodological interest in the use of sorting tasks associated with preference ratings, which demonstrated its efficiency in assessing the links between perception and preference in water.

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“…Taste is categorised into four basic sensations including sour, salty, bitter and sweet (Burlingame et al 2007). In reality, the consumer is describing the flavour of tap water, which is caused by taste, odour and feelings (Burlingame et al 2007).…”

Section: Identification Of the Compounds Responsible For Taste-mentioning

confidence: 99%

Determination of odour threshold concentration ranges for some disinfectants and disinfection by-products for an Australian panel

McDonald

Lethorn

Loi

et al. 2009

Water Science and Technology

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Taste-and-odour complaints are a leading cause of consumer dissatisfaction with drinking water. The aim of this study was to determine odour threshold concentration ranges and descriptors, using a Western Australian odour panel, for chlorine, bromine, chlorine added to bromide ions, the four major regulated trihalomethanes (THMs), and combined THMs. An odour panel was established and trained to determine odour threshold concentration ranges for odorous compounds typically found in drinking water at 25 degrees C, using modified flavour profile analysis (FPA) techniques. Bromine and chlorine had the same odour threshold concentration ranges and were both described as having a chlorinous odour by a majority of panellists, but the odour threshold concentration range of bromine expressed in free chlorine equivalents was lower that that of chlorine. It is likely that the free chlorine equivalent residuals measured in many parts of distribution systems in Western Australia are comprised of some portion of bromine and that bromine has the potential to cause chlorinous odours at a lower free chlorine equivalent concentration than chlorine itself. In fact, bromine is the likely cause of any chlorinous odours in Western Australian distributed waters when the free chlorine equivalent concentration is between 0.04 and 0.1 mg L(-1). Odour threshold concentrations for the four individual THMs ranged from 0.06-0.16 mg L(-1), and the odour threshold concentration range was 0.10 + or - 0.09 mg L(-1) when the four THMs were combined (in equal mass concentrations). These concentrations are below the maximum guideline value for total THM concentration in Australia so odours from these compounds may possibly be observed in distributed waters. However, while the presence of THMs may contribute to any sweet/fragrant/floral and chemical/hydrocarbon odours in local drinking waters, the THMs are unlikely to contribute to chlorinous odours.

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Understanding the basics of tap water taste

Cited by 49 publications

References 44 publications

Influence of minerals on the taste of bottled and tap water: A chemometric approach

Influence of minerals on the taste of bottled and tap water: A chemometric approach

Consumer Perception and Preference of Bottled and Tap Water

Determination of odour threshold concentration ranges for some disinfectants and disinfection by-products for an Australian panel

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