ABSTRACT
More than 100 years of research has focused on removing acute and chronic health threats to produce safe drinking water, but limited research has focused the consequences of removing minerals that affect drinking water taste and health. This paper covers the human sense of taste, typical variations in drinking water taste, comparisons of global taste standards, the role of water chemistry and future research needs for understanding consumer preference. Results of several consumer tap and bottled water acceptability investigations conducted by the authors are presented.
Subject(s)
Dietary Supplements , Minerals/analysis , Water Purification/methods , Water Supply , Beverages , Chlorine/pharmacology , Consumer Behavior , Filtration , Humans , Taste , Taste ThresholdABSTRACT
This new sensory method evaluates the intensity of an odorant by using a modified "paired-comparison" format. It can be applied to any situation for which the odor-causing agent is known and a purified standard is available. The attribute rating test requires that a standard solution of the odorant be prepared at a concentration that is both readily recognized by most individuals and likely to evoke customer complaints. Within an hour individuals can be trained to compare the odor type and intensity of the standard to water samples, then rate the odor in the sample as "not detected," "less than the standard," "equal to standard," or "greater than the standard." The attribute rating test was successfully used by a full-scale water treatment facility to monitor the intensity of geosmin in the source water and to determine the effectiveness of powdered activated carbon for controlling its earthy-odor in treated water.
Subject(s)
Odorants/analysis , Water Purification , Carbon/analysis , Environmental Monitoring/methods , Humans , Naphthols/analysis , Reference Values , Reproducibility of Results , TasteABSTRACT
Traditional research has focused on the visible effects of corrosion--failures, leaks, and financial debits--and often overlooked the more hidden health and aesthetic aspects. Clearly, corrosion of copper pipe can lead to levels of copper in the drinking water that exceed health guidelines and cause bitter or metallic tasting water. Because water will continue to be conveyed to consumers worldwide through metal pipes, the water industry has to consider both the effects of water quality on corrosion and the effects of corrosion on water quality. Integrating four key factors--chemical/biological causes, economics, health and aesthetics--is critical for managing the distribution system to produce safe water that consumers will use with confidence. As technological developments improve copper pipes to minimize scaling and corrosion, it is essential to consider the health and aesthetic effects on an equal plane with chemical/biological causes and economics to produce water that is acceptable for public consumption.