Composition, Flavor, Chemical Foodsafety, and Consumer Preferences of Bottled Water

The worldwide consumption of bottled water has experienced an annual increase of 5.5% since 2004 and different authors have speculated that this is due to beliefs of superior flavor and health qualities of bottled water over tap water. The content of certain minerals varies by 2 to 6 orders of magni...

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Published inComprehensive reviews in food science and food safety Vol. 12; no. 4; pp. 333 - 352
Main Authors Marcussen, Helle, Holm, Peter E., Hansen, Hans Chr.B.
Format Journal Article
LanguageEnglish
Published United States Wiley Subscription Services, Inc 01.07.2013
Subjects
2-Methylisoborneol
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Abstract The worldwide consumption of bottled water has experienced an annual increase of 5.5% since 2004 and different authors have speculated that this is due to beliefs of superior flavor and health qualities of bottled water over tap water. The content of certain minerals varies by 2 to 6 orders of magnitude between bottled water brands. The major cations Ca, Mg, Na, and K can be found in concentrations up to 730, 450, 1900, and 270 mg/L but are usually below 100 mg/L; higher concentrations have only been found in some European and North American bottled water samples. The dominating anions are HCO3−, Cl−, and SO42−. Sensory evaluation and description of water strongly depend on personal preferences and sensitivities. The major cations can be detected by taste in concentrations down to 2 digits in the mg/L range; however, the intensity depends on which anions are present. Most cations add different degrees of salty, sour, sweet, and bitter tastes to water depending on their concentrations. Al, Ca, Cu, Fe, Mg, and Zn may introduce metallic, astringent, and irritative sensations and for Fe and Cu also retro‐nasal odors may influence the metallic sensation. Drinking water with total dissolved solids in the range of 100 to 400 mg/L results in good sensory quality. Known off‐flavor problems originate from by‐products of ozonation and leaching of organics from bottling material which may also be enhanced by ozonation, and microbial by‐products from the source water such as geosmin and 2‐methylisoborneol, lubricants, or cleaning agents used in the bottling industry.
AbstractList The worldwide consumption of bottled water has experienced an annual increase of 5.5% since 2004 and different authors have speculated that this is due to beliefs of superior flavor and health qualities of bottled water over tap water. The content of certain minerals varies by 2 to 6 orders of magnitude between bottled water brands. The major cations Ca, Mg, Na, and K can be found in concentrations up to 730, 450, 1900, and 270 mg/L but are usually below 100 mg/L; higher concentrations have only been found in some European and North American bottled water samples. The dominating anions are HCO , Cl , and SO . Sensory evaluation and description of water strongly depend on personal preferences and sensitivities. The major cations can be detected by taste in concentrations down to 2 digits in the mg/L range; however, the intensity depends on which anions are present. Most cations add different degrees of salty, sour, sweet, and bitter tastes to water depending on their concentrations. Al, Ca, Cu, Fe, Mg, and Zn may introduce metallic, astringent, and irritative sensations and for Fe and Cu also retro-nasal odors may influence the metallic sensation. Drinking water with total dissolved solids in the range of 100 to 400 mg/L results in good sensory quality. Known off-flavor problems originate from by-products of ozonation and leaching of organics from bottling material which may also be enhanced by ozonation, and microbial by-products from the source water such as geosmin and 2-methylisoborneol, lubricants, or cleaning agents used in the bottling industry.
â[euro]The worldwide consumption of bottled water has experienced an annual increase of 5.5% since 2004 and different authors have speculated that this is due to beliefs of superior flavor and health qualities of bottled water over tap water. The content of certain minerals varies by 2 to 6 orders of magnitude between bottled water brands. The major cations Ca, Mg, Na, and K can be found in concentrations up to 730, 450, 1900, and 270 mg/L but are usually below 100 mg/L; higher concentrations have only been found in some European and North American bottled water samples. The dominating anions are HCO3-, Cl-, and SO42-. Sensory evaluation and description of water strongly depend on personal preferences and sensitivities. The major cations can be detected by taste in concentrations down to 2 digits in the mg/L range; however, the intensity depends on which anions are present. Most cations add different degrees of salty, sour, sweet, and bitter tastes to water depending on their concentrations. Al, Ca, Cu, Fe, Mg, and Zn may introduce metallic, astringent, and irritative sensations and for Fe and Cu also retro-nasal odors may influence the metallic sensation. Drinking water with total dissolved solids in the range of 100 to 400 mg/L results in good sensory quality. Known off-flavor problems originate from by-products of ozonation and leaching of organics from bottling material which may also be enhanced by ozonation, and microbial by-products from the source water such as geosmin and 2-methylisoborneol, lubricants, or cleaning agents used in the bottling industry. [PUBLICATION ABSTRACT]
Abstract  The worldwide consumption of bottled water has experienced an annual increase of 5.5% since 2004 and different authors have speculated that this is due to beliefs of superior flavor and health qualities of bottled water over tap water. The content of certain minerals varies by 2 to 6 orders of magnitude between bottled water brands. The major cations Ca, Mg, Na, and K can be found in concentrations up to 730, 450, 1900, and 270 mg/L but are usually below 100 mg/L; higher concentrations have only been found in some European and North American bottled water samples. The dominating anions are HCO 3 − , Cl − , and SO 4 2− . Sensory evaluation and description of water strongly depend on personal preferences and sensitivities. The major cations can be detected by taste in concentrations down to 2 digits in the mg/L range; however, the intensity depends on which anions are present. Most cations add different degrees of salty, sour, sweet, and bitter tastes to water depending on their concentrations. Al, Ca, Cu, Fe, Mg, and Zn may introduce metallic, astringent, and irritative sensations and for Fe and Cu also retro‐nasal odors may influence the metallic sensation. Drinking water with total dissolved solids in the range of 100 to 400 mg/L results in good sensory quality. Known off‐flavor problems originate from by‐products of ozonation and leaching of organics from bottling material which may also be enhanced by ozonation, and microbial by‐products from the source water such as geosmin and 2‐methylisoborneol, lubricants, or cleaning agents used in the bottling industry.
The worldwide consumption of bottled water has experienced an annual increase of 5.5% since 2004 and different authors have speculated that this is due to beliefs of superior flavor and health qualities of bottled water over tap water. The content of certain minerals varies by 2 to 6 orders of magnitude between bottled water brands. The major cations Ca, Mg, Na, and K can be found in concentrations up to 730, 450, 1900, and 270 mg/L but are usually below 100 mg/L; higher concentrations have only been found in some European and North American bottled water samples. The dominating anions are HCO3-, Cl-, and SO42-. Sensory evaluation and description of water strongly depend on personal preferences and sensitivities. The major cations can be detected by taste in concentrations down to 2 digits in the mg/L range; however, the intensity depends on which anions are present. Most cations add different degrees of salty, sour, sweet, and bitter tastes to water depending on their concentrations. Al, Ca, Cu, Fe, Mg, and Zn may introduce metallic, astringent, and irritative sensations and for Fe and Cu also retro-nasal odors may influence the metallic sensation. Drinking water with total dissolved solids in the range of 100 to 400 mg/L results in good sensory quality. Known off-flavor problems originate from by-products of ozonation and leaching of organics from bottling material which may also be enhanced by ozonation, and microbial by-products from the source water such as geosmin and 2-methylisoborneol, lubricants, or cleaning agents used in the bottling industry.
The worldwide consumption of bottled water has experienced an annual increase of 5.5% since 2004 and different authors have speculated that this is due to beliefs of superior flavor and health qualities of bottled water over tap water. The content of certain minerals varies by 2 to 6 orders of magnitude between bottled water brands. The major cations Ca, Mg, Na, and K can be found in concentrations up to 730, 450, 1900, and 270 mg/L but are usually below 100 mg/L; higher concentrations have only been found in some European and North American bottled water samples. The dominating anions are HCO3−, Cl−, and SO42−. Sensory evaluation and description of water strongly depend on personal preferences and sensitivities. The major cations can be detected by taste in concentrations down to 2 digits in the mg/L range; however, the intensity depends on which anions are present. Most cations add different degrees of salty, sour, sweet, and bitter tastes to water depending on their concentrations. Al, Ca, Cu, Fe, Mg, and Zn may introduce metallic, astringent, and irritative sensations and for Fe and Cu also retro‐nasal odors may influence the metallic sensation. Drinking water with total dissolved solids in the range of 100 to 400 mg/L results in good sensory quality. Known off‐flavor problems originate from by‐products of ozonation and leaching of organics from bottling material which may also be enhanced by ozonation, and microbial by‐products from the source water such as geosmin and 2‐methylisoborneol, lubricants, or cleaning agents used in the bottling industry.
Author Hansen, Hans Chr.B.
Holm, Peter E.
Marcussen, Helle
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BackLink https://www.ncbi.nlm.nih.gov/pubmed/33412686$$D View this record in MEDLINE/PubMed
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PublicationTitle Comprehensive reviews in food science and food safety
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Snippet The worldwide consumption of bottled water has experienced an annual increase of 5.5% since 2004 and different authors have speculated that this is due to...
Abstract  The worldwide consumption of bottled water has experienced an annual increase of 5.5% since 2004 and different authors have speculated that this is...
â[euro]The worldwide consumption of bottled water has experienced an annual increase of 5.5% since 2004 and different authors have speculated that this is due...
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StartPage 333
SubjectTerms 2-Methylisoborneol
Title Composition, Flavor, Chemical Foodsafety, and Consumer Preferences of Bottled Water
URI https://onlinelibrary.wiley.com/doi/abs/10.1111%2F1541-4337.12015
https://www.ncbi.nlm.nih.gov/pubmed/33412686
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Volume 12
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