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Chlorinous flavor perception in drinking water.

P Piriou1, E D Mackey, I H Suffet

  • 1CIRSEE/Ondeo Services, 38 Rue du President Wilson 78230 Le Pecq, France. philippe.piriou@ondeo.com

Water Science and Technology : a Journal of the International Association on Water Pollution Research
|July 9, 2004
PubMed
Summary

Chlorinous tastes in drinking water cause complaints. Consumer perception of chlorine is lower than trained panelists predict and influenced by country-specific chlorination practices, with background tastes significantly impacting detection.

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Area of Science:

  • Water Quality
  • Sensory Science
  • Consumer Perception

Background:

  • Chlorinous flavors are a primary driver of consumer dissatisfaction with tap water.
  • Understanding consumer perception of chlorine is crucial for water quality management.
  • Existing literature may underestimate the actual chlorine taste threshold for consumers.

Purpose of the Study:

  • To characterize consumer perception and acceptance of chlorinous tastes in drinking water.
  • To compare chlorine perception between trained panelists and average consumers.
  • To investigate factors influencing chlorine taste perception, including water quality characteristics.

Main Methods:

  • Extensive taste testing involving both trained sensory panelists and average consumers.

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  • Evaluation of chlorine perception thresholds under various conditions.
  • Analysis of potential influences of water quality parameters like temperature and total dissolved solids (TDS).

    • Main Results:

    • Trained panelists underestimated the chlorine flavor threshold reported in the literature.
    • Trained panelists overestimated the average consumer's ability to perceive chlorine.
    • Consumer perception of chlorine is influenced by national chlorination practices.
    • Water temperature did not significantly affect chlorine perception.
    • The impact of total dissolved solids (TDS) on chlorine perception requires further investigation.
    • Background tastes, such as musty notes, significantly impact chlorine detection thresholds.

    Conclusions:

    • Consumer perception of chlorine in drinking water differs significantly from trained panelist assessments.
    • National chlorination practices play a role in shaping consumer acceptance of chlorine taste.
    • Further research is needed to clarify the role of TDS and other background tastes in chlorine perception.