Taste Thresholds of Halogens in Water

Bryan, Paul E.; Kuzminski, Lawrence N.; Sawyer, F. M.; Feng, Tsuan H.

doi:10.1002/j.1551-8833.1973.tb01851.x

Cited by 20 publications

(4 citation statements)

References 14 publications

(3 reference statements)

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“…Other water quality factors such as natural organic matter, pH, bromide, ammonia and ‘earthy‐musty’ background tastes are also known to affect the detection of chlorinous taste and odours (Bryan et al . ; Piriou et al . ; McDonald et al .…”

Section: Discussionmentioning

confidence: 99%

Laboratory evaluation of a new coagulant/disinfectant point-of-use water treatment product for emergencies

Marois-Fiset

Shaheed²,

Brown

et al. 2016

J Appl Microbiol

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Section: Discussionmentioning

confidence: 99%

Laboratory evaluation of a new coagulant/disinfectant point-of-use water treatment product for emergencies

Marois-Fiset

Shaheed²,

Brown

et al. 2016

J Appl Microbiol

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“…The chlorinous, bleach or swimming pool odor, which is a known flavor problem for tap water is a result of disinfection with free chlorine or chloramines. Flavor detection thresholds of chlorine have been found to be 0.14 mg/L Cl 2 (Puget and others ), 0.16 mg/L Cl 2 (Bryan and others ), 0.24 mg/L Cl 2 (Krasner and Barret ), 0.10 mg/L Cl 2 (McDonal and others ) and 0.05 mg/L Cl 2 (Piriou and others ) whereas hypochlorous acid, hypoclorite, and monochloramine have flavor detection thresholds of 0.24, 0.30, and 0.09 mg/L Cl 2 , respectively (Krasner and Barret ; Piriou and others ). Chlorine flavor detection thresholds determined by untrained panels may be much higher around 1 mg/L Cl 2 especially for panels accustomed to chlorinated water (Mackey and others ; Piriou and others ).…”

Section: Flavor Of Bottled Watermentioning

confidence: 99%

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

Marcussen

Holm

Hansen

2013

Comp Rev Food Sci Food Safe

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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 offflavor 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.

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“…Existing research finds relationships between water taste and quality. For example, consumers may interpret the subtle taste of chlorine as a sign of safe drinking water (Kelly & Pomfret 1997), but would consider higher levels undesirable (Bryan et al 1973). Elevated levels of certain elements may cause water to taste salty, metallic, or bitter (Burlingame & Mackey 2007).…”

Section: Previous Researchmentioning

confidence: 99%

Evaluating water quality using social media and federal agency data

Lambert

Bir

2021

Journal of Water and Health

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United States Environmental Protection Agency (USEPA) drinking water violation report is currently one of the most reliable measures of evaluating United States drinking water quality. While states continuously strive to comply with federal water quality standards making this documentation continuously relevant, consumers are likely to perceive water quality through sensory aesthetics or physical and virtual social networks. This research quantifies the relationship between consumer perceptions and government-reported drinking water quality to provide insights to state water managers and policymakers. We evaluated consumer perceptions of tap water using weekly social media data. The online search returned 898,709 mentions and 799,035 posts. Net sentiment, measured as the number of negative posts minus the number of positive posts divided by the number of posts expressing sentiment, was determined and ranged from −100 to 100. Net sentiment was uncorrelated with USEPA weekly water quality violations for most states. Net sentiment was correlated with violations related to arsenic standards (−0.223) and a total number of violations (−0.220) for Washington. For California, net sentiment was correlated with violations related to disinfectants and other organic compounds (−0.295). In many cases, water violations in one city became national news, which eclipsed local water issues circulating on social media.

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Taste Thresholds of Halogens in Water

Abstract: The halogens that are sometimes used as water disinfectants can leave undesirable tastes and odors. In this article, a taste panel samples water with various free‐halogen residuals, and interesting statistics are presented.

Cited by 20 publications

References 14 publications

Laboratory evaluation of a new coagulant/disinfectant point-of-use water treatment product for emergencies

Laboratory evaluation of a new coagulant/disinfectant point-of-use water treatment product for emergencies

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

Evaluating water quality using social media and federal agency data

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