Nutrient Effect on the Taste of Mineral Waters: Evidence from Europe

Hönig, Vladimír; Procházka, Petr; Obergruber, Michal; Roubík, Hynek

doi:10.3390/foods9121875

Cited by 12 publications

(6 citation statements)

References 45 publications

(54 reference statements)

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“…Most major mineral substances in food are associated with bitterness, and Na is responsible for salty taste [ 9 ]. The mineral amounts in NCS products may influence taste perception, particularly bitter tastes [ 8 , 34 ].…”

Section: Resultsmentioning

confidence: 99%

“…With the growing global interest in health foods, NCS has recently gained increasing attention from health-concerned consumers, and interested parties are seeking suitable quality attributes of NCSs to meet their needs [ 7 ]. Among these traits, the key nutrients and flavor components are minerals and VOCs [ 8 , 9 ]. Minerals are important nutrients that maintain many functions in human organs; additionally, they affect the taste characteristics of NCS, such as bitterness [ 8 , 10 ].…”

Section: Introductionmentioning

confidence: 99%

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Composition of Minerals and Volatile Organic Components of Non-Centrifugal Cane Sugars from Japan and ASEAN Countries

Ayustaningwarno

Amano

et al. 2023

Foods

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Non-centrifugal cane sugar (NCS) is an unrefined dehydrated form of sugar syrup produced worldwide. To date, there is a lack of differentiation in the key nutrients and flavor qualities of NCS products among countries, which makes it difficult for interested parties to select NCSs suitable for their needs. This study aimed to evaluate the minerals and volatile organic components (VOCs) in NCS products from Japan and ASEAN countries. Mineral components were determined using inductively coupled plasma atomic emission spectroscopy (ICP-AES). VOCs and their aroma profiles were examined using gas chromatography–mass spectrophotometry (GC-MS) and MS-e-nose analyses, respectively. The total minerals content in Japanese NCSs ranged from 228.58 to 1347.53 mg/100 g, comprising K, Ca, Mg, P, and Na (69.1, 16.6, 7.9, 4.5, and 3.2%, respectively); their average total amounts were as high as those of Malaysia and Indonesia origins (962.87, 984.67, and 928.47 mg/100 g, respectively). Forty-four VOCs were identified, of which concentrations of pyrazines, furans, and pyranones varied significantly among the NCSs. Additionally, the MS-e-nose analysis provided a multivariate differentiation profile of the NCS products based on differences in the intensities of the VOC ion masses. Nine statistical clusters were presented, wherein certain NCS products of ASEAN origin had volatile profiles comparable to those of the Japanese products. These outcomes suggest that the origin of production greatly influences the mineral and VOC compositions of NCS, affecting their quality traits.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Composition of Minerals and Volatile Organic Components of Non-Centrifugal Cane Sugars from Japan and ASEAN Countries

Ayustaningwarno

Amano

et al. 2023

Foods

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“…Temperature influences the state of different inorganic components and chemical pollutants that may impair taste 31 , 32 . High water temperature also enhances micro-organism growth and can increase taste, odor, color and corrosion-related problems 17 .…”

Section: Resultsmentioning

confidence: 99%

Water quality, geochemistry and human health risk of groundwater in the Vyeboom region, Limpopo province, South Africa

Mutileni,

Mudau,

Edokpayi

2023

Sci Rep

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This study focuses on the evaluation of trace metals as well as microbial contamination of groundwater. Groundwater samples were collected from 17 boreholes. The microbial quality was tested using membrane filtration method. Higher levels of contamination for both E. coli and total coliform was recorded in the wet season. Majority of the boreholes had nitrate levels above the regulatory guideline value of the World health Organisation and the South African National Standards. The water type was established by Piper plot which showed the predominance of a magnesium bicarbonate water type, with alkaline earth metals dominating the alkali metals, as well as the weaker acids (bicarbonates) dominating the stronger ones (Sulphates and chlorides). Most of the trace metals detected were in compliance with the regulatory standard except for aluminium (0.41–0.88 mg/L). The hazard quotient and Hazard indice exceeded 1 mostly for children in both season which implies a possible non-carcinogenic health risk is associated with the continuous consumption of the water resource. The estimations of carcinogenic risk (CRing) for Cr and Pb exceeded the carcinogenic indices of 10−6 and 10−4 which could pose adverse effects on human health for both children and adults. Therefore, it is recommended that measures should be implemented to reduce the risk.

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“…Drinking water with a balanced mineral content is not only beneficial for the flavor but also has a positive impact on health and water stability. − In some countries that mainly rely on desalination to meet their drinking water needs, the unpleasant sensory issues of desalinated seawater will make most people choose bottled water rather than tap water . Remineralization, such as the dissolution of limestone or calcite slurry, is often adopted to improve the flavor of desalinated water .…”

Section: Discussion and Future Prospectmentioning

confidence: 99%

Toward the Upgrading Quality of Drinking Water from Flavor Evaluation: Taste, Feeling, and Retronasal Odor Issues

et al. 2023

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Sensory property (taste and odor, T&O) has become an essential factor in the assessment and selection of drinking water. In addition to odor issues, the taste of drinking water has also drawn consumers’ attentions for causing a lot of misunderstanding and damage to the impression of the public water supply. In fact, the general concept of taste refers to the involved sensations in the tasting process, including taste, feeling, and retronasal odor (jointly called flavor). As an integral part of the drinking water sensory issues, the flavor issues that relate to both volatile and nonvolatile components have received inadequate attention due to the underperformance of a tasting panel and stricter ethical principles for tasting tests; even the flavor threshold for certain substances is lower than the odor threshold. To motivate research that can overcome these challenges, this paper provides an in-depth clarification of relevant concepts and an overview of the predominant and potential substances affecting flavor, as well as a modified wheel for the tasting test. Additionally, considering the current reliance on sensory panels, recent advances in evaluation methodologies have been critically evaluated, with particular emphasis on in vitro approaches. At last, this review proposes future prospects in four major aspects, with upgrading strategies for drinking water quality. It is hoped that this review both illustrates the current state of this field and stimulates further research.

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Nutrient Effect on the Taste of Mineral Waters: Evidence from Europe

Cited by 12 publications

References 45 publications

Composition of Minerals and Volatile Organic Components of Non-Centrifugal Cane Sugars from Japan and ASEAN Countries

Composition of Minerals and Volatile Organic Components of Non-Centrifugal Cane Sugars from Japan and ASEAN Countries

Water quality, geochemistry and human health risk of groundwater in the Vyeboom region, Limpopo province, South Africa

Toward the Upgrading Quality of Drinking Water from Flavor Evaluation: Taste, Feeling, and Retronasal Odor Issues

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