Impact of natural water chemistry on public drinking water in Japan
NAHAR, Shamsun Mst.
Impact of natural water chemistry on public drinking water in Japan - Environmental earth sciences Volume , number , .
Drinking water from Japan (Toyama, Kumamoto, Osaka, and Tokyo Prefecture) and France (Volvic water) was evaluated for taste and health properties using an index based on major and trace mineral content and organoleptic components. Although various reports point to calcium (Ca2+) as a key ingredient imparting good taste and magnesium (Mg2+) and sulfate (SO4 2−) as causing unpleasant taste in drinking water, recent sensory threshold experiments have indicated that other major ions and minerals directly or indirectly contribute to good taste, including potassium (K), silica (SiO2), and phosphorous (P). The present study examined major and trace constituents in water to accurately quantify water taste, flavor, and health effects in good-tasting (Volvic, Toyama, and Kumamoto water) and average-tasting water (Osaka and Tokyo water). Trace metal, volatile organic carbon, non-purgeable organic carbon and total inorganic carbon levels were evaluated as parameters influencing the sensory properties of the drinking water. All of the representative good-tasting water contained higher amounts of tasty minerals (Ca2+, K+, SiO2) and lower amounts of unsavory, rough (Mg2+ and SO4 2−), and bitter (Cl−) minerals. Stiff diagrams of the water samples indicated that good-tasting water was generally bicarbonate (HCO3 −) type. Seasonal variations in physicochemical parameters did not change the order of abundance of cations and anions but did affect the concentration of various ions present in the water. Trace metals also affected water flavor. Mn facilitates acetaldehyde formation and Fe is associated with polyphenolic oxidation and formation of organoleptic flavor constituents. Trihalomethanes (THMs) may also cause unpleasant drinking water flavors or odors. THMs concentrations for all samples were below 5.7 μg/L, meeting the safety and taste requirements for good drinking water. The Japanese samples were compared against Volvic water, which was used as a standard for good-tasting water. Total dissolved solids concentrations were below 300 mg/L for all specimens, in compliance with World Health Organization guidelines. The results are discussed on the basis of the balance between inorganic major ions and trace minerals and THMs concentration thresholds.
drinking water taste
natural water chemistry
trace metals
Impact of natural water chemistry on public drinking water in Japan - Environmental earth sciences Volume , number , .
Drinking water from Japan (Toyama, Kumamoto, Osaka, and Tokyo Prefecture) and France (Volvic water) was evaluated for taste and health properties using an index based on major and trace mineral content and organoleptic components. Although various reports point to calcium (Ca2+) as a key ingredient imparting good taste and magnesium (Mg2+) and sulfate (SO4 2−) as causing unpleasant taste in drinking water, recent sensory threshold experiments have indicated that other major ions and minerals directly or indirectly contribute to good taste, including potassium (K), silica (SiO2), and phosphorous (P). The present study examined major and trace constituents in water to accurately quantify water taste, flavor, and health effects in good-tasting (Volvic, Toyama, and Kumamoto water) and average-tasting water (Osaka and Tokyo water). Trace metal, volatile organic carbon, non-purgeable organic carbon and total inorganic carbon levels were evaluated as parameters influencing the sensory properties of the drinking water. All of the representative good-tasting water contained higher amounts of tasty minerals (Ca2+, K+, SiO2) and lower amounts of unsavory, rough (Mg2+ and SO4 2−), and bitter (Cl−) minerals. Stiff diagrams of the water samples indicated that good-tasting water was generally bicarbonate (HCO3 −) type. Seasonal variations in physicochemical parameters did not change the order of abundance of cations and anions but did affect the concentration of various ions present in the water. Trace metals also affected water flavor. Mn facilitates acetaldehyde formation and Fe is associated with polyphenolic oxidation and formation of organoleptic flavor constituents. Trihalomethanes (THMs) may also cause unpleasant drinking water flavors or odors. THMs concentrations for all samples were below 5.7 μg/L, meeting the safety and taste requirements for good drinking water. The Japanese samples were compared against Volvic water, which was used as a standard for good-tasting water. Total dissolved solids concentrations were below 300 mg/L for all specimens, in compliance with World Health Organization guidelines. The results are discussed on the basis of the balance between inorganic major ions and trace minerals and THMs concentration thresholds.
drinking water taste
natural water chemistry
trace metals