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

Monique H. Vingerhoeds; Mariska A. Nijenhuis-de Vries; Nienke Ruepert; Harmen van der Laan; Wender Bredie; Stefanie Kremer

doi:10.1016/j.watres.2016.02.043

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

Monique H. Vingerhoeds^*, Mariska A. Nijenhuis-de Vries, Nienke Ruepert, Harmen van der Laan, Wender Bredie, Stefanie Kremer

^*Corresponding author for this work

21 Citations (Scopus)

Abstract

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

Original language	English
Journal	Water Research
Volume	94
Pages (from-to)	42-51
Number of pages	10
ISSN	0043-1354
DOIs	https://doi.org/10.1016/j.watres.2016.02.043
Publication status	Published - 2016

Keywords

Drinking water
Mineral composition
Post-treatment RO permeate
Remineralisation
Sensory analysis
Taste perception

Access to Document

10.1016/j.watres.2016.02.043

Cite this

@article{af9b5b793d264731b00f4f05087c90a1,

title = "Sensory quality of drinking water produced by reverse osmosis membrane filtration followed by remineralisation",

abstract = "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 ",

keywords = "Drinking water, Mineral composition, Post-treatment RO permeate, Remineralisation, Sensory analysis, Taste perception",

author = "Vingerhoeds, {Monique H.} and {Nijenhuis-de Vries}, {Mariska A.} and Nienke Ruepert and {van der Laan}, Harmen and Wender Bredie and Stefanie Kremer",

year = "2016",

doi = "10.1016/j.watres.2016.02.043",

language = "English",

volume = "94",

pages = "42--51",

journal = "Water Research",

issn = "0043-1354",

publisher = "I W A Publishing",

}

TY - JOUR

T1 - Sensory quality of drinking water produced by reverse osmosis membrane filtration followed by remineralisation

AU - Vingerhoeds, Monique H.

AU - Nijenhuis-de Vries, Mariska A.

AU - Ruepert, Nienke

AU - van der Laan, Harmen

AU - Bredie, Wender

AU - Kremer, Stefanie

PY - 2016

Y1 - 2016

N2 - 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

AB - 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

KW - Drinking water

KW - Mineral composition

KW - Post-treatment RO permeate

KW - Remineralisation

KW - Sensory analysis

KW - Taste perception

U2 - 10.1016/j.watres.2016.02.043

DO - 10.1016/j.watres.2016.02.043

M3 - Journal article

C2 - 26925543

AN - SCOPUS:84959086691

SN - 0043-1354

VL - 94

SP - 42

EP - 51

JO - Water Research

JF - Water Research

ER -

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

Abstract

Keywords

Access to Document

Fingerprint

Cite this