TASTE ASSESSMENT OF INDIVIDUAL SALTS IN WATER - METHODOLOGY AND PRELIMINARY FINDINGS BY A SELECTED NATIONAL PANEL

As part of a larger study the taste rating, according to a specially designed taste rating scale, of NaCl, MgCl2, CaCl2, NaHCO3, Mg(HCO3)2, Ca(HCO3)2, Na2SO4, MgSO4 and CaSO4 solutions in bi-distilled water was determined by a carefully selected panel consisting of 52 subjects. Increasing concentrations of the 9 salts resulted in quite different taste rating curves, with optima for NaHCO3 and CaSO4. The lowest cation concentration resulting in a mean taste rating, corresponding with an objectionable taste for the average panel member, was tentatively defined for magnesium, calcium and sodium as respectively 10, 100 and 175 mg/1. The anions seem to exert a masking effect on the sensory detectability of the cations, which effect is most outspoken for the sulphate-ion. Standards for drinking water in relation to prevention of objectionable water taste should primarily define values for the cations and not for anions such as chloride under normal pH conditions. © 1978 Information Retrieval Limited.