Sensory properties of Danish municipal drinking water as a function of chemical composition

Research output: Contribution to journalJournal articlepeer-review

Standard

Sensory properties of Danish municipal drinking water as a function of chemical composition. / Marcussen, Helle; Bredie, Wender Laurentius Petrus; Wæhrens, Sandra Stolzenbach; Brüsch, Walther; Holm, Peter Engelund; Hansen, Hans Chr. Bruun.

In: Food Research International, Vol. 54, No. 1, 2013, p. 389-396.

Research output: Contribution to journalJournal articlepeer-review

Harvard

Marcussen, H, Bredie, WLP, Wæhrens, SS, Brüsch, W, Holm, PE & Hansen, HCB 2013, 'Sensory properties of Danish municipal drinking water as a function of chemical composition', Food Research International, vol. 54, no. 1, pp. 389-396. https://doi.org/10.1016/j.foodres.2013.07.017

APA

Marcussen, H., Bredie, W. L. P., Wæhrens, S. S., Brüsch, W., Holm, P. E., & Hansen, H. C. B. (2013). Sensory properties of Danish municipal drinking water as a function of chemical composition. Food Research International, 54(1), 389-396. https://doi.org/10.1016/j.foodres.2013.07.017

Vancouver

Marcussen H, Bredie WLP, Wæhrens SS, Brüsch W, Holm PE, Hansen HCB. Sensory properties of Danish municipal drinking water as a function of chemical composition. Food Research International. 2013;54(1):389-396. https://doi.org/10.1016/j.foodres.2013.07.017

Author

Marcussen, Helle ; Bredie, Wender Laurentius Petrus ; Wæhrens, Sandra Stolzenbach ; Brüsch, Walther ; Holm, Peter Engelund ; Hansen, Hans Chr. Bruun. / Sensory properties of Danish municipal drinking water as a function of chemical composition. In: Food Research International. 2013 ; Vol. 54, No. 1. pp. 389-396.

Bibtex

@article{e6dc583c4a9d4393b3fb093d6e2aef77,
title = "Sensory properties of Danish municipal drinking water as a function of chemical composition",
abstract = "Studies have shown that drinking water of good sensory quality have total dissolved solid (TDS) concentrations between 100 and 450 mg L− 1. However, such studies have only investigated the overall sensory quality of water and not the different sensory attributes. Little is known about the taste and mouthfeel attributes of drinking water in relation to the chemical composition. The purpose of this study was to determine the variation in sensory attributes of Danish drinking water and the relation to the chemical composition. Groundwater samples were collected from 20 waterworks with uplands and aquifer reservoirs characteristics covering the main variation in geochemistry and land use. The groundwater samples' inorganic chemical composition was determined and a trained panel determined sensory attributes and their intensities. Identified sensory attributes listed with decreasing intensity were: moist, fresh, salty, chalky, hard, astringent, metallic, bitter, sweet and sour. The main sensory variation between samples was caused by the saltiness and this attribute was negatively correlated to all other impressions especially moistening. The saltiness had a strong linear positive correlation to the TDS, conductivity and Na concentration (R2 = 0.72–0.92) whereas the descriptor fresh was negatively linear correlated to these parameters (R2 = 0.76–0.81). The descriptors, fresh and moist, seem mainly to be a result of low salt concentrations which characterises samples from aquifers at the glacial outwash plains of western Jutland and elevated seabeds of northern Jutland.",
author = "Helle Marcussen and Bredie, {Wender Laurentius Petrus} and W{\ae}hrens, {Sandra Stolzenbach} and Walther Br{\"u}sch and Holm, {Peter Engelund} and Hansen, {Hans Chr. Bruun}",
year = "2013",
doi = "10.1016/j.foodres.2013.07.017",
language = "English",
volume = "54",
pages = "389--396",
journal = "Food Research International",
issn = "0963-9969",
publisher = "Pergamon Press",
number = "1",

}

RIS

TY - JOUR

T1 - Sensory properties of Danish municipal drinking water as a function of chemical composition

AU - Marcussen, Helle

AU - Bredie, Wender Laurentius Petrus

AU - Wæhrens, Sandra Stolzenbach

AU - Brüsch, Walther

AU - Holm, Peter Engelund

AU - Hansen, Hans Chr. Bruun

PY - 2013

Y1 - 2013

N2 - Studies have shown that drinking water of good sensory quality have total dissolved solid (TDS) concentrations between 100 and 450 mg L− 1. However, such studies have only investigated the overall sensory quality of water and not the different sensory attributes. Little is known about the taste and mouthfeel attributes of drinking water in relation to the chemical composition. The purpose of this study was to determine the variation in sensory attributes of Danish drinking water and the relation to the chemical composition. Groundwater samples were collected from 20 waterworks with uplands and aquifer reservoirs characteristics covering the main variation in geochemistry and land use. The groundwater samples' inorganic chemical composition was determined and a trained panel determined sensory attributes and their intensities. Identified sensory attributes listed with decreasing intensity were: moist, fresh, salty, chalky, hard, astringent, metallic, bitter, sweet and sour. The main sensory variation between samples was caused by the saltiness and this attribute was negatively correlated to all other impressions especially moistening. The saltiness had a strong linear positive correlation to the TDS, conductivity and Na concentration (R2 = 0.72–0.92) whereas the descriptor fresh was negatively linear correlated to these parameters (R2 = 0.76–0.81). The descriptors, fresh and moist, seem mainly to be a result of low salt concentrations which characterises samples from aquifers at the glacial outwash plains of western Jutland and elevated seabeds of northern Jutland.

AB - Studies have shown that drinking water of good sensory quality have total dissolved solid (TDS) concentrations between 100 and 450 mg L− 1. However, such studies have only investigated the overall sensory quality of water and not the different sensory attributes. Little is known about the taste and mouthfeel attributes of drinking water in relation to the chemical composition. The purpose of this study was to determine the variation in sensory attributes of Danish drinking water and the relation to the chemical composition. Groundwater samples were collected from 20 waterworks with uplands and aquifer reservoirs characteristics covering the main variation in geochemistry and land use. The groundwater samples' inorganic chemical composition was determined and a trained panel determined sensory attributes and their intensities. Identified sensory attributes listed with decreasing intensity were: moist, fresh, salty, chalky, hard, astringent, metallic, bitter, sweet and sour. The main sensory variation between samples was caused by the saltiness and this attribute was negatively correlated to all other impressions especially moistening. The saltiness had a strong linear positive correlation to the TDS, conductivity and Na concentration (R2 = 0.72–0.92) whereas the descriptor fresh was negatively linear correlated to these parameters (R2 = 0.76–0.81). The descriptors, fresh and moist, seem mainly to be a result of low salt concentrations which characterises samples from aquifers at the glacial outwash plains of western Jutland and elevated seabeds of northern Jutland.

U2 - 10.1016/j.foodres.2013.07.017

DO - 10.1016/j.foodres.2013.07.017

M3 - Journal article

VL - 54

SP - 389

EP - 396

JO - Food Research International

JF - Food Research International

SN - 0963-9969

IS - 1

ER -

ID: 49148279