Honig Vladimir, Procházka Petr, Obergruber Michal, Roubík Hynek
Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Kamýcká 129, 165 00 Prague 6, Czech Republic.
Department of Economics, Faculty of Economics and Management, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague 6, Czech Republic.
Foods. 2020 Dec 16;9(12):1875. doi: 10.3390/foods9121875.
In this study, 15 selected bottled mineral waters from chosen European countries were tested for their mineral nutrient contents. In particular, six important nutrients (Ca, Mg, Na, K, HCO3-, Cl) were measured using atomic absorption spectroscopy. The content of mineral nutrients in all sampled mineral waters were compared to their expected content based on the label. Consequently, their taste was evaluated by 60 trained panelists who participated in the sensory analysis. The results from both the atomic absorption spectroscopy and sensory analysis were analyzed using the regression framework. On the basis of the results from the regression analysis, we determined to what extent the individual mineral nutrients determined the taste of the mineral water. According to the regression results, four out of six analyzed nutrients had a measurable impact on taste. These findings can help producers to provide ideal, health-improving nutrients for mineral water buyers.
在本研究中，对从选定欧洲国家选取的15种瓶装矿泉水进行了矿物质营养成分检测。具体而言，使用原子吸收光谱法测定了六种重要营养素（钙、镁、钠、钾、碳酸氢根、氯）的含量。将所有采样矿泉水中的矿物质营养成分含量与其标签上标注的预期含量进行了比较。随后，由60名经过培训的评审员参与感官分析，对其口感进行了评估。使用回归框架对原子吸收光谱法和感官分析的结果进行了分析。根据回归分析结果，我们确定了各矿物质营养素对矿泉水口感的影响程度。根据回归结果，六种分析营养素中有四种对口感有可测量的影响。这些发现有助于生产商为矿泉水购买者提供理想的、有益健康的营养素。
