Sensory quality of drinking water produced by reverse osmosis membrane filtration followed by remineralisation

Autor: Mariska Nijenhuis-de Vries, Stefanie Kremer, Monique H. Vingerhoeds, Harmen van der Laan, Nienke Ruepert, Wender L.P. Bredie
Jazyk: angličtina
Rok vydání: 2016
Předmět:
Osmosis
Environmental Engineering
sensory evaluation
omgekeerde osmose
Magnesium Chloride
Portable water purification
010501 environmental sciences
01 natural sciences
Sensory analysis
water quality
Calcium Carbonate
Water Purification
taste research
Mouthfeel
reverse osmosis
0404 agricultural biotechnology
Tap water
Humans
Food science
Reverse osmosis
Aftertaste
Waste Management and Disposal
0105 earth and related environmental sciences
Water Science and Technology
Civil and Structural Engineering
VLAG
Food
Health & Consumer Research
filtration
Minerals
Chemistry
Ecological Modeling
drinking water
04 agricultural and veterinary sciences
waterkwaliteit
Total dissolved solids
040401 food science
Pollution
membranen
Health & Consumer Research
Food
membranes
Taste
Environmental chemistry
drinkwater
filtratie
smaakonderzoek
Water quality
sensorische evaluatie
Zdroj: Water Research 94 (2016)
Water Research, 94, 42-51
ISSN: 0043-1354
Popis: Membrane filtration of ground, surface, or sea water by reverse osmosis results in permeate, which is almost free from minerals. Minerals may be added afterwards, not only to comply with (legal) standards and to enhance chemical stability, but also to improve the taste of drinking water made from permeate. Both the nature and the concentrations of added minerals affect the taste of the water and in turn its acceptance by consumers. The aim of this study was to examine differences in taste between various remineralised drinking waters. Samples selected varied in mineral composition, i.e. tap water, permeate, and permeate with added minerals (40 or 120 mg Ca/L, added as CaCO3, and 4 or 24 mg Mg/L added as MgCl2), as well as commercially available bottled drinking waters, to span a relevant product space in which the remineralised samples could be compared. All samples were analysed with respect to their physical-chemical properties. Sensory profiling was done by descriptive analysis using a trained panel. Significant attributes included taste intensity, the tastes bitter, sweet, salt, metal, fresh and dry mouthfeel, bitter and metal aftertaste, and rough afterfeel. Total dissolved solids (TDS) was a major determinant of the taste perception of water. In general, lowering mineral content in drinking water in the range examined (from
Databáze: OpenAIRE
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