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Article: Gustatory evaluation of still and carbonated waters: A preference rating study

TitleGustatory evaluation of still and carbonated waters: A preference rating study
Authors
KeywordsMedical sciences food and food industries
Issue Date2001
PublisherMary Ann Liebert, Inc Publishers. The Journal's web site is located at http://www.liebertpub.com/jmf
Citation
Journal Of Medicinal Food, 2001, v. 4 n. 3, p. 161-170 How to Cite?
AbstractWe studied the sensory preference for six still waters and four carbonated waters, nonflavored, by 11 tasting experts (4 women and 7 men). Five tasters rated the still waters, four tasters rated the carbonated water, and seven tasters rated twice on each of the still waters when evaluated with a dry red wine. All ratings were performed through answering a set of questions regarding the specific taste and/or smell of the waters. All tasters and the statistician were blinded to the water brands during rating and analysis. Multidimensional preference analysis and correspondence analysis were used to portray the underlying sensory preference. Still waters with higher mineral content tended to be less favorable for drinking purposes. On the other hand, carbonated waters with more minerals (but not over a certain limit) were favorable, and still waters with higher mineral content were preferable as mouth cleaners for red wine. The methodology can be carried to the food and beverage industries, to the functional foods industry, and to medical research where the preference of patients toward certain medications is of interest.
Persistent Identifierhttp://hdl.handle.net/10722/48491
ISSN
2015 Impact Factor: 1.844
2015 SCImago Journal Rankings: 0.719
References

 

DC FieldValueLanguage
dc.contributor.authorFong, DYTen_HK
dc.contributor.authorHalpern, GMen_HK
dc.contributor.authorWan, Ven_HK
dc.date.accessioned2008-05-22T04:15:00Z-
dc.date.available2008-05-22T04:15:00Z-
dc.date.issued2001en_HK
dc.identifier.citationJournal Of Medicinal Food, 2001, v. 4 n. 3, p. 161-170en_HK
dc.identifier.issn1096-620Xen_HK
dc.identifier.urihttp://hdl.handle.net/10722/48491-
dc.description.abstractWe studied the sensory preference for six still waters and four carbonated waters, nonflavored, by 11 tasting experts (4 women and 7 men). Five tasters rated the still waters, four tasters rated the carbonated water, and seven tasters rated twice on each of the still waters when evaluated with a dry red wine. All ratings were performed through answering a set of questions regarding the specific taste and/or smell of the waters. All tasters and the statistician were blinded to the water brands during rating and analysis. Multidimensional preference analysis and correspondence analysis were used to portray the underlying sensory preference. Still waters with higher mineral content tended to be less favorable for drinking purposes. On the other hand, carbonated waters with more minerals (but not over a certain limit) were favorable, and still waters with higher mineral content were preferable as mouth cleaners for red wine. The methodology can be carried to the food and beverage industries, to the functional foods industry, and to medical research where the preference of patients toward certain medications is of interest.en_HK
dc.format.extent233555 bytes-
dc.format.extent215190 bytes-
dc.format.mimetypeapplication/pdf-
dc.format.mimetypeapplication/pdf-
dc.languageengen_HK
dc.publisherMary Ann Liebert, Inc Publishers. The Journal's web site is located at http://www.liebertpub.com/jmfen_HK
dc.relation.ispartofJournal of Medicinal Fooden_HK
dc.rightsCreative Commons: Attribution 3.0 Hong Kong License-
dc.subjectMedical sciences food and food industriesen_HK
dc.titleGustatory evaluation of still and carbonated waters: A preference rating studyen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=1096-620X&volume=4&issue=3&spage=161&epage=170&date=2001&atitle=Gustatory+Evaluation+of+Still+and+Carbonated+Waters:+A+Preference+Rating+Studyen_HK
dc.identifier.emailFong, DYT: dytfong@hku.hken_HK
dc.identifier.authorityFong, DYT=rp00253en_HK
dc.description.naturepostprinten_HK
dc.identifier.doi10.1089/109662001753165747en_HK
dc.identifier.pmid12639410en_HK
dc.identifier.scopuseid_2-s2.0-0034788219en_HK
dc.identifier.hkuros65457-
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0034788219&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume4en_HK
dc.identifier.issue3en_HK
dc.identifier.spage161en_HK
dc.identifier.epage170en_HK
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridFong, DYT=35261710300en_HK
dc.identifier.scopusauthoridHalpern, GM=36879645700en_HK
dc.identifier.scopusauthoridWan, V=37094072000en_HK

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