Nutrient Effect on the Taste of Mineral Waters: Evidence from Europe

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41110%2F20%3A84478" target="_blank" >RIV/60460709:41110/20:84478 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60460709:41210/20:84478 RIV/60460709:41340/20:84478

Výsledek na webu

<a href="https://www.mdpi.com/2304-8158/9/12/1875" target="_blank" >https://www.mdpi.com/2304-8158/9/12/1875</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods9121875" target="_blank" >10.3390/foods9121875</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Nutrient Effect on the Taste of Mineral Waters: Evidence from Europe

Popis výsledku v původním jazyce

In this study, 15 selected bottled mineral waters from chosen European countries were tested for their mineral nutrient contents. In particular, six important nutrients (Ca2+, Mg2+, Na+, K+, HCO3-, Cl-) were measured using atomic absorption spectroscopy. The content of mineral nutrients in all sampled mineral waters were compared to their expected content based on the label. Consequently, their taste was evaluated by 60 trained panelists who participated in the sensory analysis. The results from both the atomic absorption spectroscopy and sensory analysis were analyzed using the regression framework. On the basis of the results from the regression analysis, we determined to what extent the individual mineral nutrients determined the taste of the mineral water. According to the regression results, four out of six analyzed nutrients had a measurable impact on taste. These findings can help producers to provide ideal, health-improving nutrients for mineral water buyers.

Název v anglickém jazyce

Nutrient Effect on the Taste of Mineral Waters: Evidence from Europe

Popis výsledku anglicky

In this study, 15 selected bottled mineral waters from chosen European countries were tested for their mineral nutrient contents. In particular, six important nutrients (Ca2+, Mg2+, Na+, K+, HCO3-, Cl-) were measured using atomic absorption spectroscopy. The content of mineral nutrients in all sampled mineral waters were compared to their expected content based on the label. Consequently, their taste was evaluated by 60 trained panelists who participated in the sensory analysis. The results from both the atomic absorption spectroscopy and sensory analysis were analyzed using the regression framework. On the basis of the results from the regression analysis, we determined to what extent the individual mineral nutrients determined the taste of the mineral water. According to the regression results, four out of six analyzed nutrients had a measurable impact on taste. These findings can help producers to provide ideal, health-improving nutrients for mineral water buyers.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

40101 - Agriculture

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2020

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Foods

ISSN

2304-8158

e-ISSN

2304-8158

Svazek periodika

9

Číslo periodika v rámci svazku

12

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

13

Strana od-do

1-13

Kód UT WoS článku

000602139800001

EID výsledku v databázi Scopus

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