Sensory Quality of Portuguese Natural Mineral Waters: Correlation with Chemical Composition

• Autorzy: Sozo Jenny Sumara , Pardal Ana , Carvalho Maria João , Almeida Adelaide , Chaves Humberto , Carvalho Maria de Fátima

Identyfikatory

DOI

10.12912/27197050/135618

• Języki publikacji: EN

Abstrakty

EN

Portugal is one of the richest countries in terms of the variety of natural mineral waters in relation to the territorial size. The aim of this work was to characterize the sensory features of eleven Portuguese natural mineral waters and correlate those with their chemical characteristics. The study of the Piper diagram concluded that the vast majority of these waters have low or very low mineralization content, with total mineralization values not more than 500 mg/L, predominantly sodium bicarbonate or mixed sodium. The sensory analysis was carried out by 10 trained panelists according to ISO 8586:2012 and showed that the tasters were able to distinguish the sensory attributes of the waters, and thus it was possible to establish some correlation between the physical-chemical and sensory parameters. With Principal Component Analysis (PCA), it was possible to explain the percentage of variance between the main chemical components of the studied waters and its sensory characteristics. A significant positive correlation of Total Dissolved Solids (TDS) with HCO₃^-(0.97), Ca²⁺ (0.93) and Mg²⁺ (0.91) was shown, as well as the pH of the natural mineral waters with the salty (0.71) and the sweet (0.69) taste. The sweetest waters were Monchique Chic (3.4) and Monchique (3.3) and the least sweet was Luso. The most acidic were Vitalis (3.4) and Luso (3.3) and the least acidic ones were Monchique Chic (1.9) and Vimeiro Original (1.8). In terms of the salty taste, the most salty samples were Monchique (4.2) with significant differences between all the other samples, and the least salty one was Salutis (1.8). The bitter waters were Monchique Chic (3.5) and Vimeiro Lisa (3.4) and Vitalis was the least bitter (2.3). The water with the highest score in mineral flavor was Vimeiro Original (4.9) and the lowest one was Salutis (2.7).

Słowa kluczowe

EN

Portugal; natural mineral water; sensory analysis; chemical composition; Piper diagram; PCA

• Wydawca: Lubelski Oddział Polskiego Towarzystwo Inżynierii Ekologicznej ; Lublin University of Technology ; WNGB Wydawnictwo Naukowe
• Czasopismo: Ecological Engineering & Environmental Technology
• Rocznik: 2021
• Tom: Vol. 22, iss. 3
• Strony: 129--141
• Opis fizyczny: Bibliogr. 63 poz., rys., tab.

Twórcy

autor

Sozo Jenny Sumara

• Instituto Politécnico de Beja, Departamento de Tecnologias e Ciências Aplicadas, Rua Pedro Soares, Campus do IPBeja AQ2, 7800-295 Beja, Portugal

autor

Pardal Ana

• Instituto Politécnico de Beja, Departamento de Tecnologias e Ciências Aplicadas, Rua Pedro Soares, Campus do IPBeja AQ2, 7800-295 Beja, Portugal
• FibEnTech-Materiais Fibrosos e Tecnologias Ambientais, R. Marques de Avila e Bolama, 6201-001 Covilhã, Portugal

autor

Carvalho Maria João

• Instituto Politécnico de Beja, Departamento de Tecnologias e Ciências Aplicadas, Rua Pedro Soares, Campus do IPBeja AQ2, 7800-295 Beja, Portugal

autor

Almeida Adelaide

• Instituto Politécnico de Beja, Departamento de Tecnologias e Ciências Aplicadas, Rua Pedro Soares, Campus do IPBeja AQ2, 7800-295 Beja, Portugal
• FibEnTech-Materiais Fibrosos e Tecnologias Ambientais, R. Marques de Avila e Bolama, 6201-001 Covilhã, Portuga

autor

Chaves Humberto

• Instituto Politécnico de Beja, Departamento de Tecnologias e Ciências Aplicadas, Rua Pedro Soares, Campus do IPBeja AQ2, 7800-295 Beja, Portugal
• FibEnTech-Materiais Fibrosos e Tecnologias Ambientais, R. Marques de Avila e Bolama, 6201-001 Covilhã, Portugal

autor

Carvalho Maria de Fátima

• Instituto Politécnico de Beja, Departamento de Tecnologias e Ciências Aplicadas, Rua Pedro Soares, Campus do IPBeja AQ2, 7800-295 Beja, Portugal
• FibEnTech-Materiais Fibrosos e Tecnologias Ambientais, R. Marques de Avila e Bolama, 6201-001 Covilhã, Portugal

• https://orcid.org/0000-0002-2897-1859

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Uwagi

Opracowanie rekordu ze środków MNiSW, umowa Nr 461252 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2021).