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Comparison of Mineral Contents and Sensory Characteristics of Commercial Bottled Water in Korea  

Kim, Jung Hoan (Department of Food Science and Services, Eulji University)
Choi, Jun Bong (Graduate School of Hotel & Tourism, The University of Suwon)
Publication Information
Culinary science and hospitality research / v.20, no.4, 2014 , pp. 49-58 More about this Journal
Abstract
This study investigates mineral contents and sensory properties of commercial bottled water in Korea. The contents of calcium and magnesium in the samples were determined 3.399-85.470 and 2.619-27.390 mg/L, respectively. The mineral contents of bottled water samples met the code of regulations for drinking water, for the hardness was determined 19.2-326 mg/L and the pH was measured as 6.31-7.74. As the sensory characteristics of bottled water samples were evaluated by 5-point hedonic scale, the samples which were below 100 mg/L of hardness had high acceptability. The acceptability was positively correlated with freshness (r=0.706) and sweetness (r=0.253), having a negative correlation with metallic taste (r=-0.402) and astringency (r=-0.234) (p<0.05). On the other hand, calcium content had a negative correlation with acceptability and freshness (p<0.05). The pH of the bottled water represented a negative correlation with acceptability and freshness, so the good acceptability and freshness were shown in the low pH, positively correlated with the intensity of metallic taste (p<0.05).
Keywords
commercial bottled water; minerals; sensory evaluation; hardness;
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