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

摘要: 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 enhance chemical stability, but also improve the taste drinking made permeate. Both nature concentrations minerals affect turn its acceptance consumers. The aim this study was examine differences between various remineralised waters. Samples selected varied mineral composition, i.e. tap water, permeate (40 120 mg Ca/L, as CaCO3, 4 24 mg Mg/L MgCl2), well commercially available bottled waters, span a relevant product space samples could compared. All were analysed respect their physical-chemical properties. Sensory profiling done descriptive analysis using trained panel. Significant attributes included intensity, tastes bitter, sweet, salt, metal, fresh dry mouthfeel, bitter metal aftertaste, rough afterfeel. Total dissolved solids (TDS) major determinant perception water. In general, lowering content range examined (from <5 440 mg/L) shifted sensory towards dry, sensations. addition, perceived freshness waters correlated positively calcium concentration. greatest found for TDS 190 350 mg/L. Remineralisation after can quality significantly.