hkr.sePublications
Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Sensory quality of drinking water in relation to chemical and microbiological composition
Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.ORCID iD: 0000-0002-7249-2628
Kristianstad University, Faculty of Natural Science, Research environment Man & Biosphere Health (MABH). Kristianstad University, Faculty of Natural Science, Avdelningen för miljö- och biovetenskap.ORCID iD: 0000-0003-3940-366X
2019 (English)In: 13th Pangborn Sensory Scinece Symposium, 2019Conference paper, Poster (with or without abstract) (Refereed)
Abstract [en]

It is well known that tap water tastes different due to where the water is tapped, ie its chemical and microbiological compositions. Taste competitions have been performed in different countries to find out the most preferred tap water. With some few exceptions, no studies have been performed in which the taste of tap water is objectively described by analytical sensory methods. The purpose of this study was to evaluate quality of Swedish drinking water from different dwells with emphasis on sensory, chemical and microbiological analyses.

 

Tap water origin from surface water and from groundwater was collected from the Swedish municipalities Svalöv and Kristianstad. The water samples were collected in 3 points in each municipality: 1. waterworks; 2. near waterworks; 3. far from waterworks. In addition the commercial water Evian was included in the analyses. Analytical sensory analyses (triangle test and quantitative descriptive analysis) were performed along with chemical and microbiological standard analyses according to Swedish drinking water standards.

 

The results from the triangle test showed significant sensory differences between tap water from surface water and groundwater, as well as in surface water samples collected in different points. The descriptive analysis showed large differences in the perception of bitterness, minerals and off flavours. The perceived differences are in line with earlier studies pointing out inorganic ions as responsible for the taste sensations. The chemical analyses showed that the major difference between the two types of tap water was a higher mineral content and higher alkalinity in the groundwater compared to the surface water. The microbiological analyses did not show any measurable concentrations in any of the samples. There is a need for further research of chemical and microbiological effects on the flavour of tap water, with focus on microorganisms and chemical compounds in low concentrations.

Place, publisher, year, edition, pages
2019.
Keywords [en]
tap water sensory chemistry microbiology
National Category
Food Science
Identifiers
URN: urn:nbn:se:hkr:diva-19733OAI: oai:DiVA.org:hkr-19733DiVA, id: diva2:1339497
Conference
13th Pangborn Sensory Scinece Symposium
Available from: 2019-07-30 Created: 2019-07-30 Last updated: 2019-08-19Bibliographically approved

Open Access in DiVA

fulltext(1472 kB)1 downloads
File information
File name FULLTEXT01.pdfFile size 1472 kBChecksum SHA-512
afc777aa50f83a5b087fda770ed02ba4f4a6288b1934ffd0fa4c236e0df81396bee4fb33882a283a85d7b7b324f904042be6e63f38cab54eb27c19a00678f1b1
Type fulltextMimetype application/pdf

Authority records BETA

Wendin, KarinMårtensson, Lennart

Search in DiVA

By author/editor
Wendin, KarinMårtensson, Lennart
By organisation
Research Environment Food and Meals in Everyday Life (MEAL)Avdelningen för mat- och måltidsvetenskapResearch environment Man & Biosphere Health (MABH)Avdelningen för miljö- och biovetenskap
Food Science

Search outside of DiVA

GoogleGoogle Scholar
Total: 1 downloads
The number of downloads is the sum of all downloads of full texts. It may include eg previous versions that are now no longer available

urn-nbn

Altmetric score

urn-nbn
Total: 29 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf