Title:
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Effects of sulfate and nitrate on the taste of water: a study with a trained panel
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Author:
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López, P.; Pérez Rodríguez, Isabel; Estrany Coda, Francesc; Devesa, Ricard
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Other authors:
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Universitat Politècnica de Catalunya. Departament d'Enginyeria Química; Universitat Politècnica de Catalunya. IMEM - Innovació, Modelització i Enginyeria en (BIO) Materials |
Abstract:
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The role of sulfate and nitrate in the taste of drinking water is not entirely clear. Taste threshold concentrations (TTCs) were estimated for these two species by the 3-AFC method by a trained panel, as sodium and calcium salts. In both cases TTCs for nitrate were about 100 mg NO3/L, twice the usual reference value of international recommendations. TTCs for sulfate were about 160 mg SO4/L (sodium salt) and 80 mg SO4/L (calcium); 75% detection values were also estimated for both anions. An experiment with a series of duo-trio tests plus preference showed that sulfate at low concentrations tended to improve the taste of water. However, at high concentrations it was perceived negatively: salty and bitter were the main descriptors used. The reversion concentration took place between 176 and 259 mg SO4/L. These results indicate that nitrate has to be considered an important issue for health, but with no relevant role in the taste of water. Sulfate shows a positive influence at moderate concentrations but becomes negative at high levels. The usual aesthetic-based level of 250 mg/L established by international regulations appears to be reasonable. The findings of this study with trained panellists are preliminary. Future research with consumer panels is recommended. |
Abstract:
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Peer Reviewed |
Subject(s):
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-Àrees temàtiques de la UPC::Enginyeria química -Drinking water -Nitrates -Sulfates -Flavor -Taste -drinking water -flavour -nitrate -sulfate -taste -Aigua potable -Nitrats -Sulfats |
Rights:
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Document type:
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Article - Published version Article |
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