Sensory quality of drinking water produced by reverse osmosis membrane filtration followed by remineralisation
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- 作者：Monique H. Vingerhoedsa ; Monique.Vingerhoeds@wur.nl" class="auth_mail" title="E-mail the corresponding author ; Mariska A. Nijenhuis-de Vriesa ; Mariska.Nijenhuis@wur.nl" class="auth_mail" title="E-mail the corresponding author ; Nienke Ruepertb ; Nienke.Ruepert@oasen.nl" class="auth_mail" title="E-mail the corresponding author ; Harmen van der Laanb ; Harmen.van.der.Laan@oasen.nl" class="auth_mail" title="E-mail the corresponding author ; Wender L.P. Brediec ; wb@food.ku.dk" class="auth_mail" title="E-mail the corresponding author ; Stefanie Kremera ; Stefanie.Kremer@wur.nl" class="auth_mail" title="E-mail the corresponding author
- 关键词：Sensory analysis ; Drinking water ; Post-treatment RO permeate ; Remineralisation ; Taste perception ; Mineral composition
- 刊名：Water Research
- 出版年：2016
- 出版时间：1 May 2016
- 年：2016
- 卷：94
- 期：Complete
- 页码：42-51
- 全文大小：618 K
文摘
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The mineral content of permeate waters affects sensory perception.
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Lower mineral content makes waters taste bitter, dry, and rough.
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Remineralisation of water produced by reverse osmosis improves its quality.