Consumer Science and Health, Food & Biobased Research, Wageningen UR. P.O. Box 17, 6700AA Wageningen, The Netherlands.
Oasen Drinking Water N.V., P.O. Box 122, 2800 AC Gouda, The Netherlands.
Water Res. 2016 May 1;94:42-51. doi: 10.1016/j.watres.2016.02.043. Epub 2016 Feb 19.
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 <5 to 440 mg/L) shifted the sensory perception of water from fresh towards bitter, dry, and rough sensations. In addition, perceived freshness of the waters correlated positively with calcium concentration. The greatest fresh taste was found for water with a TDS between 190 and 350 mg/L. Remineralisation of water after reverse osmosis can improve drinking quality significantly.
采用反渗透技术对地下水、地表水或海水进行膜过滤，得到的渗透液几乎不含矿物质。之后可以添加矿物质，不仅是为了符合（法律）标准和增强化学稳定性，也是为了改善反渗透渗透液制成的饮用水的口感。添加矿物质的种类和浓度都会影响水的口感，从而影响消费者对水的接受程度。本研究旨在研究各种再矿化饮用水之间口感的差异。选择的样本在矿物质组成上有所不同，例如自来水、渗透液和添加矿物质的渗透液（40 或 120mg Ca/L，以 CaCO3 的形式添加，4 或 24mg Mg/L，以 MgCl2 的形式添加），以及市售瓶装饮用水，以涵盖相关的产品空间，从而可以对再矿化样本进行比较。所有样本均进行物理化学性质分析。采用经过培训的小组进行描述性分析进行感官分析。显著属性包括味道强度、苦、甜、咸、金属、新鲜和干燥口感、苦和金属回味以及粗糙回味。总溶解固体 (TDS) 是影响水口感的主要因素。一般来说，在所研究的范围内（<5 至 440mg/L）降低饮用水中的矿物质含量会使水的感官感知从新鲜变为苦涩、干燥和粗糙。此外，水的新鲜度与钙浓度呈正相关。在 TDS 为 190 至 350mg/L 之间的水中，可发现最大的新鲜口感。反渗透后再矿化水可以显著提高饮用水质量。
