Sensory analysis of water covers the quantitative taste and odour assessment using the triangle test method of unforced choice regarding a reference water sample without any smell or taste. It enables the assessment of sensory acceptance of drinking water and the potential threat of its health or technological quality.
Taste and smell detectable in water may result from presence of organic and non-organic natural compounds e.g. humus compounds, mineral components, as well as anthropogenic ones e.g. phenol compounds and petroleum compounds etc.
Tests are conducted using the quantitative method and in case of assessment of results for their conformity with the directive regarding drinking water, we also use the qualitative method - acceptable or not acceptable.
Quantitative tests involving analyses of subsequent water solutions enable one to determine the intensity of taste and odour.
In some cases the assessors are able to determine even the type of the sensation i.e.: chemical smell, metallic taste or their origin i.e. taste and smell from petroleum compounds, organic compounds etc.
|
