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dc.contributor.authorLópez, P.
dc.contributor.authorPérez Rodríguez, Isabel
dc.contributor.authorEstrany Coda, Francesc
dc.contributor.authorDevesa, Ricard
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament d'Enginyeria Química
dc.date.accessioned2018-01-12T08:38:27Z
dc.date.issued2017-12-01
dc.identifier.citationLópez, P., Pérez-Rodríguez, I., Estrany, F., Devesa, R. Effects of sulfate and nitrate on the taste of water: a study with a trained panel. "Journal of water supply research and technology (AQUA)", 1 Desembre 2017, vol. 66, núm. 8, p. 598-605.
dc.identifier.issn0003-7214
dc.identifier.urihttp://hdl.handle.net/2117/112703
dc.description.abstractThe 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.
dc.format.extent8 p.
dc.language.isoeng
dc.subjectÀrees temàtiques de la UPC::Enginyeria química
dc.subject.lcshDrinking water
dc.subject.lcshNitrates
dc.subject.lcshSulfates
dc.subject.lcshFlavor
dc.subject.lcshTaste
dc.subject.otherdrinking water
dc.subject.otherflavour
dc.subject.othernitrate
dc.subject.othersulfate
dc.subject.othertaste
dc.titleEffects of sulfate and nitrate on the taste of water: a study with a trained panel
dc.typeArticle
dc.subject.lemacAigua potable
dc.subject.lemacNitrats
dc.subject.lemacSulfats
dc.contributor.groupUniversitat Politècnica de Catalunya. IMEM - Innovació, Modelització i Enginyeria en (BIO) Materials
dc.identifier.doi10.2166/aqua.2017.183
dc.description.peerreviewedPeer Reviewed
dc.relation.publisherversionhttp://aqua.iwaponline.com/content/66/8/598
dc.rights.accessRestricted access - publisher's policy
local.identifier.drac21694791
dc.description.versionPostprint (published version)
dc.date.lift10000-01-01
local.citation.authorLópez, P.; Pérez-Rodríguez, I.; Estrany, F.; Devesa, R.
local.citation.publicationNameJournal of water supply research and technology (AQUA)
local.citation.volume66
local.citation.number8
local.citation.startingPage598
local.citation.endingPage605


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