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

Abstract

We 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.