Abstract
This article discusses adding lemon juice to tap water to improve its taste. Tests were done using lemon doses from 0.2 to 0.5 percent by volume. Acceptance and preference testing were done by a flavor profile analysis panel with results indicating that the more noticeable the lemon taste became, the less acceptable the drinking water became. Lemon treatments were found to reduce the water's chloramine residual by about 0.8 mg/L over five hours at room temperature. The panel's final conclusion was that a 0.1 percent solution of lemon in chlorinated tap water (three drops from a freshly squeezed lemon in an 8 oz. glass) would be the optimal amount to add.
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