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Did you mean mineral water sensor (322 results)?
Sensory Preference of Drinking Water Influenced by Subthreshold-Level Mineral Salt Mixtures.
Li X, Shen X, Zhou M, Lin J, Yuan M, Tong Y, Chen L, Tian S, Mao Y. Li X, et al. Food Sci Nutr. 2025 Dec 11;13(12):e71339. doi: 10.1002/fsn3.71339. eCollection 2025 Dec. Food Sci Nutr. 2025. PMID: 41394544 Free PMC article.
This study investigated the impact of subthreshold-level mixtures of KCl and MgSO(4) on the sensory preference of drinking water and identified key sensory drivers. Absolute thresholds were first determined, followed by sensory evaluation of individual …
This study investigated the impact of subthreshold-level mixtures of KCl and MgSO(4) on the sensory preference of drinking water …
Electronic tongue.
Toko K. Toko K. Biosens Bioelectron. 1998 Sep 15;13(6):701-9. doi: 10.1016/s0956-5663(98)00025-6. Biosens Bioelectron. 1998. PMID: 9828364
The taste of foodstuffs such as beer, sake, coffee, mineral water, milk and vegetables can be discussed quantitatively using the electronic tongue, which provides the objective scale for the human sensory expression....
The taste of foodstuffs such as beer, sake, coffee, mineral water, milk and vegetables can be discussed quantitatively using t …
Sensory evaluation and electronic tongue for sensing flavored mineral water taste attributes.
Sipos L, Gere A, Szöllősi D, Kovács Z, Kókai Z, Fekete A. Sipos L, et al. J Food Sci. 2013 Oct;78(10):S1602-S1608. doi: 10.1111/1750-3841.12178. J Food Sci. 2013. PMID: 24106763
In this article a trained sensory panel evaluated 6 flavored mineral water samples. The samples consisted of 3 different brands, each with 2 flavors (pear-lemon grass and josta berry). The applied sensory method was profile analysis. Our aim was to ana …
In this article a trained sensory panel evaluated 6 flavored mineral water samples. The samples consisted of 3 differen …
Effects of brewing water on the sensory attributes and physicochemical properties of tea infusions.
Cao QQ, Wang F, Wang JQ, Chen JX, Yin JF, Li L, Meng FK, Cheng Y, Xu YQ. Cao QQ, et al. Food Chem. 2021 Dec 1;364:130235. doi: 10.1016/j.foodchem.2021.130235. Epub 2021 Jun 20. Food Chem. 2021. PMID: 34175625
The effects of brewing water on the sensory attributes and physicochemical properties of tea infusions made from Chinese teas were investigated. ...These findings suggested that low mineral brewing water was better for Chinese tea, both from the sen …
The effects of brewing water on the sensory attributes and physicochemical properties of tea infusions made from Chinese teas …
Training of panellists for the sensory control of bottled natural mineral water in connection with water chemical properties.
Rey-Salgueiro L, Gosálbez-García A, Pérez-Lamela C, Simal-Gándara J, Falqué-López E. Rey-Salgueiro L, et al. Food Chem. 2013 Nov 1;141(1):625-36. doi: 10.1016/j.foodchem.2013.02.093. Epub 2013 Mar 7. Food Chem. 2013. PMID: 23768403
A sensory protocol was developed to evaluate bottled natural mineral water (17 still and 10 carbonated trademarks). ...The differences obtained for trained panel in the first lot confirm the necessity to train always before a sensory procedure. A se …
A sensory protocol was developed to evaluate bottled natural mineral water (17 still and 10 carbonated trademarks). ... …
Sensory quality of drinking water produced by reverse osmosis membrane filtration followed by remineralisation.
Vingerhoeds MH, Nijenhuis-de Vries MA, Ruepert N, van der Laan H, Bredie WLP, Kremer S. Vingerhoeds MH, et al. Water Res. 2016 May 1;94:42-51. doi: 10.1016/j.watres.2016.02.043. Epub 2016 Feb 19. Water Res. 2016. PMID: 26925543
Samples selected varied in mineral composition, i.e. tap water, permeate, and permeate with added minerals (40 or 120 mg Ca/L, added as CaCO3, and 4 or 24 mg Mg/L added as MgCl2), as well as commercially available bottled drinking waters, to span a relevant p …
Samples selected varied in mineral composition, i.e. tap water, permeate, and permeate with added minerals (40 or 120 mg Ca/L, …
Comparison of Sensory Profiling by Descriptive Analysis, Free-Choice Profiling, and Polarized Sensory Positioning on Bottled Water.
Heo J, Kim SS, Kim MR, Kwak HS. Heo J, et al. Foods. 2023 Apr 7;12(8):1579. doi: 10.3390/foods12081579. Foods. 2023. PMID: 37107374 Free PMC article.
In the present study, water samples were evaluated using DA, FCP, and PSP with open-ended questions to compare the sensory profiles. ...The results were analyzed using principal component analysis for DA and multiple factor analysis for FCP and PSP data. The wate …
In the present study, water samples were evaluated using DA, FCP, and PSP with open-ended questions to compare the sensory pro …
The Sensory and Physicochemical Properties of Honeybush Tea Depend on the Brewing Water: A Preliminary Study.
van Schoor H, Moelich E, von Pressentin du Preez B, Human C, de Beer D, Joubert E. van Schoor H, et al. J Food Sci. 2025 Dec;90(12):e70720. doi: 10.1111/1750-3841.70720. J Food Sci. 2025. PMID: 41316849 Free PMC article.
The water types were deionized water (W1), two bottled spring waters (W2, W3), bottled reverse osmosis water (W4), brackish water (W5), and tap water (W6). Descriptive sensory analysis was used to determine whether water typ …
The water types were deionized water (W1), two bottled spring waters (W2, W3), bottled reverse osmosis water (W4 …
Water Quality Evaluation of PET Bottled Water by Mineral Balance in the Northeast Asian Region: A Case Study of South Korea.
Houri D, Koo CM. Houri D, et al. Yonago Acta Med. 2015 Sep;58(3):115-22. Epub 2015 Oct 14. Yonago Acta Med. 2015. PMID: 26538797 Free PMC article.
BACKGROUND: The past few years have seen a demand for drinking water in contemporary society with a focus on safety and taste. Mineral water is now marketed as a popular commercial product and, partly due to health concerns, the production. ...Samples were as …
BACKGROUND: The past few years have seen a demand for drinking water in contemporary society with a focus on safety and taste. Min …
Effect of the type of brewing water on the sensory and physicochemical properties of light-scented and strong-scented Tieguanyin oolong teas.
Ma YY, Wang JQ, Gao Y, Cao QQ, Wang F, Chen JX, Feng ZH, Yin JF, Xu YQ. Ma YY, et al. Food Chem X. 2023 Dec 23;21:101099. doi: 10.1016/j.fochx.2023.101099. eCollection 2024 Mar 30. Food Chem X. 2023. PMID: 38235347 Free PMC article.
Variations in the quality of brewing water profoundly impact tea flavor. This study systematically investigated the effects of four common water sources, including pure water (PW), mountain spring water (MSW), mineral water (MW) and natur …
Variations in the quality of brewing water profoundly impact tea flavor. This study systematically investigated the effects of four c …
184 results