Consumer ability to detect the taste of total dissolved solids

Abstract

Minerals, as measured by total dissolved solids (TDS), are a major source of taste in drinking water. Consumers report taste differences in their water supplies when mineral content changes as a result of anthropogenic activities or treatment techniques such as desalination or blending. Using sensory analysis, panels of consumers compared binary combinations of room‐temperature water samples containing different TDS concentrations and reported when they could detect differences. Results demonstrate that the amount of change in TDS (Δ TDS) is an important parameter in a consumer's ability to discern differences in taste. With the same Δ TDS, panelists more readily discerned differences between low and moderate TDS concentrations than between moderate and high TDS concentrations. When water with low TDS concentrations (< 100 mg/L) becomes saltier, consumers will more readily detect a difference. Conversely, treatment to reduce high TDS concentrations will require substantial TDS removal to improve taste.