Influence of minerals on the taste of bottled and tap water: a chemometric approach

Abstract

Chemometric analysis was performed on two sets of sensory data obtained from two separate studies. Twenty commercially-available bottled mineral water samples (from the first study) and twenty-five drinking tap and bottled water samples (from the second study) were blind tasted by trained panelists. The panelists expressed their overall liking of the water samples by rating from 0 (worst flavor) to 10 (best flavor). The mean overall score was compared to the physicochemical properties of the samples. Thirteen different physicochemical parameters were considered in both studies and, additionally, residual chlorine levels were assessed in the second study. Principal component analysis performed on the physicochemical parameters and the panelists' mean scores generated models that explain most of the total data variance. Moreover, partial least squares regression of the panelists' sensory evaluations of the physicochemical data helped elucidate the main features underlying the panelists' ratings. The preferred bottled and tap water samples were associated with moderate (relatively to the parameters mean values) contents of total dissolved solids and with relatively high concentrations of HCO₃⁻, SO₄²⁻, Ca²⁺ and Mg²⁺ as well as with relatively high pH values. High concentrations of Na⁺, K⁺ and Cl⁻ were scored low by many of the panelists, while residual chlorine did not affect the ratings, but did enable the panel to distinguish between bottled mineral water and tap water samples.