Sensory characteristics and driver of liking of bottled drinking water in Indonesia Sensory characteristics and driver of …
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Abstract
Several factors determine the quality of drinking water, including sensory attributes. This study aimed to investigate the sensorial profiles of eight bottled drinking waters representing mineral, demineralized, oxygenated, and alkaline waters in the Indonesian market. In addition, the correlation between sensorial attributes and liking of bottled drinking water was also explored. The flash profiling method was employed involving 44 semi-trained panelists (mean age 19.8 ± 0.84, 32% men and 68% women) to characterize the sensory profiles of the bottled drinking water. In addition, the liking score was also asked using a 10-cm line scale. There were significant differences for astringency (p=0.012), bubbles (p<0.001), and fruity tastes (p=0.014) across the bottled-drinking water samples, indicating that oxygenated water has a higher intensity for these attributes. The mineral water was preferred as compared to the demineralized, oxygenated, and alkali water based on the PCA analysis. The sensorial attributes of cooling, sweet taste, and smoothness were positively correlated with consumer acceptability of bottled-drinking water while attributes of plastic taste, bitter, sour, salty, mineral taste, astringent, earthy, thickness, fruity, and bubbles were negatively correlated with liking. This is the first study investigating the sensory profiles and the driver of liking of commercial bottled-drinking water in the Indonesian market and the results can be used for the improvement and development of bottled-drinking water that will deliver the desirable profiles for consumers.
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References
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Bach C., Dauchy X., Chagnon M.C., Etienne S. Chemical compounds and toxicological assessments of drinking water stored in polyethylene terephthalate (PET) bottles: A source of controversy reviewed. Water Research, 2012, 46(3): 571-583. https://doi.org/10.1016/j.watres.2011.11.062
Bae B.U., Shin H.S., Choi J.J. Taste and odour issues in South Korea's drinking water industry. Water Science and Technology, 2007, 55(5): 203-208. https://doi.org/10.2166/wst.2007.180
Bar-Or O., Dotan R., Inbar O., Rotshtein A., Zonder H. Voluntary hypohydration in 10- to 12-year-old boys. Journal of Applied Physiology, 1980, 48(1): 104-108. https://doi.org/10.1152/jappl.1980.48.1.104
Bicknell D.L., Jain R.K. Ozone disinfection of drinking water - technology transfer and policy issues. Environmental Engineering and Policy, 2001, 3(1): 55-66 https://doi.org/10.1007/s100220100043
Burlingame G.A., Dietrich A.M., Whelton A.J. Understanding the basics of tap water taste. Journal AWWA, 2007, 99(5): 100-111. https://doi.org/10.1002/j.1551-8833.2007.tb07930.x
Cian C., Koulmann N., Barraud P.A., Raphel C., Jimenez C., Melin B. Influences of variations in body hydration on cognitive function: Effect of hyperhydration, heat stress, and exercise-induced dehydration. Journal of Psychophysiology, 2000, 14(1): 29-36. https://doi.org/10.1027/0269-8803.14.1.29
Curto D.V., Franzitta V., Guercio A.A. Review of the water desalination technologies. Applied Sciences, 2021, 11(2): 670. https://doi.org/10.3390/app11020670
Darıcı M., Özcan K., Beypınar D., Cabaroglu T. Sensory lexicon and major volatiles of rakı using descriptive analysis and GC-FID/MS. Foods, 2021, 10(7): 1494 https://doi.org/10.3390/foods10071494
Delarue J. Flash Profile, its Evolution and Uses in Sensory and Consumer Science. In: Rapid Sensory Profiling Techniques. (J. Delarue, J.B. Lawlor, M. Rogeaux Eds.). Woodhead Publishing, Elsevier Ltd. 2015, рр. 121-151, Print ISBN: 978-1-78242-248-8. https://doi.org/10.1533/9781782422587.2.121
Falahee M., MacRae A.W. Consumer appraisal of drinking water: Multidimensional scaling analysis. Food Quality, 1995, 6(4): 327-332 https://doi.org/10.1016/0950-3293(95)00035-6
Forestell C.A., Mennella J.A. The relationship between infant facial expressions and food acceptance. Current Nutrition Reports, 2017, 6(2): 141-147 https://doi.org/10.1007/s13668-017-0205-y
Fritz M. Temperature and non-communicable diseases: Evidence from Indonesia's primary health care system. Health Economics, 2022, 31(11): 2445-2464. https://doi.org/10.1002/hec.4590
Glendinning J.I. Is the bitter rejection response always adaptive? Physiology & Behavior, 1994, 56(6):1217-1227 https://doi.org/10.1016/0031-9384(94)90369-7
Gopinathan P.M., Pichan G., Sharma V.M. Role of dehydration in heat stress-induced variations in mental performance. Archives of Environmental Health, 1988, 43(1): 15-17. https://doi.org/10.1080/00039896.1988.9934367
Grandjean A.C., Reimers K.J., Buyckx M.E. Hydration: Issues for the 21st Century. Nutrition Reviews, 2003, 61(8): 261-271. https://doi.org/10.1301/nr.2003.aug.261-271
Ho P. A new approach to measuring Overall Liking with the Many-Facet Rasch Model. Food Quality and Preference, 2019, 74(6): 100-111 https://doi.org/10.1016/j.foodqual.2019.01.015
Jéquier E., Constant F. Water as an essential nutrient: the physiological basis of hydration. European Journal of Clinical Nutrition, 2010, 64(2): 115-123. https://doi.org/10.1038/ejcn.2009.111
Kalschne D.L., Biasuz T., De Conti A.J., Viegas M.C., Corso M.P., Benassi M.D.T. Sensory characterization and acceptance of coffee brews of C. arabica and C. canephora blended with steamed defective coffee. Food Research International, 2019, 124(10): 234-238 https://doi.org/10.1016/j.foodres.2018.03.038
Kavouras S.A., Anastasiou C.A. Water physiology: essentiality, metabolism, and health implications. Nutrition Today, 2010, 45(6): S27-S32 https://doi.org/10.1097/NT.0b013e3181fe1713
Kemp B., Condé B., Jégou S., Howell K., Vasserot Y., Marchal R. Chemical compounds and mechanisms involved in the formation and stabilization of foam in sparkling wines. Critical Reviews in Food Science and Nutrition. 2019, 59(13): 2072-2094 https://doi.org/10.1080/10408398.2018.1437535
Laksmi P.W., Morin C., Gandy J., Moreno L.A., Kavouras S.A., Martinez H., Salas-Salvadó J., Guelinckx, I. Fluid intake of children, adolescents and adults in Indonesia: results of the 2016 Liq.In7 national cross-sectional survey. European Journal of Nutrition, 2018, 57(3): 89-100. https://doi.org/10.1007/s00394-018-1740-z
Leone A., De Domenico S., Medoro C., Cianciabella M., Daniele G.M., Predieri S. Development of sensory lexicon for edible jellyfish. Agriculture, 2022, 12(11); 1842. https://doi.org/10.3390/agriculture12111842
Liu J., Bredie W.L.P., Sherman E., Herbertson J.F., Heymann H., Comparison of rapid descriptive sensory methodologies: Free-Choice profiling, flash profile and modified flash profile. Food Research International, 2018, 106(4): 892-900. https://doi.org/10.1016/j.foodres.2018.01.062
Lukito W. Current evidence in water and hydration science. Annals of Nutrition and Metabolism, 2021, 77(4): 1-6. https://doi.org/10.1159/000521769
Marcussen H., Holm P.E., Hansen H.C.B. Composition, flavor, chemical food safety, and consumer preferences of bottled water. Comprehensive Reviews in Food Science and Food Safety, 2013, 12(4): 333-352. https://doi.org/10.1111/1541-4337.12015
Matsuo R. Role of saliva in the maintenance of taste sensitivity. Critical Reviews in Oral Biology & Medicine, 2000, 11(2): 216-229. https://doi.org/10.1177/10454411000110020501
Mennella J.A., Spector A.C., Reed D.R., Coldwell S.E. The bad taste of medicines: overview of basic research on bitter taste. Clinical Therapeutics, 2013, 35(8): 1225-1246. https://doi.org/10.1016/j.clinthera.2013.06.007
Olsson V., Håkansson A., Purhagen J., Wendin K. The effect of emulsion intensity on selected sensory and instrumental texture properties of full-fat mayonnaise. Foods, 2018, 7(1): 9. https://doi.org/10.3390/foods7010009
Pacheco M.H.S., Esmerino E.A., Capobiango C.S.C., Cruz A.G., Leddomado L.S., Pimentel T.C., Filho I. M. B., de Freitas M.Q. Bottled mineral water: Classic and temporal descriptive sensory analysis associated with liking. British Food Journal, 2018, 120(7): 1547-1560. https://doi.org/10.1108/BFJ-11-2017-0655
Phetxumphou K.A., Raghuraman A., Dietrich A.M. Implementing the drinking water taste-and-odor wheel to improve the consumer lexicon. Journal AWWA, 2017, 109(11): E453-E463. https://doi.org/10.5942/jawwa.2017.109.0122
Piantadosi C.A. “Oxygenated” water and athletic performance. British Journal of Sports Medicine, 2006, 40(9): 028936. https://doi.org/10.1136/bjsm.2006.028936
Pimentel T.C., Gomes da Cruz A., Deliza R. Sensory Evaluation: Sensory Rating and Scoring Methods. In: Encyclopedia of Food and Health (B. Caballero, P.M. Finglas F. Toldrá Eds). Academic Press. Elsevier Ltd. 2016, рр. 744-749, Print ISBN: 978-0-12-384953-3 https://doi.org/10.1016/B978-0-12-384947-2.00617-6
Platikanov S., Hernández A., González S., Luis Cortina J., Tauler R., Devesa R. Predicting consumer preferences for mineral composition of bottled and tap water. Talanta, 2017, 162(1): 1-9 https://doi.org/10.1016/j.talanta.2016.09.057
Popkin B.M., D'Anci K.E., Rosenberg I.H. Water, hydration, and health. Nutrition Reviews, 2010, 68(8): 439-458 https://doi.org/10.1111/j.1753-4887.2010.00304.x
Rahayu B., dan Tahril M.N. Analisis logam zink (Zn) dan besi (Fe) air sumur di kelurahan pantoloan kecamatan palu utara. Jurnal Akademika Kimia, 2013, 2(1): 1-4. Available at: https://media.neliti.com/media/publications/224189-analisis-logam-zink-zn-dan-besi-fe-air-s.pdf
Regulation 492/ MENKES/ Per/ IV/ 2010. Requirements for drinking water quality. Jakarta, Indonesia: The Ministry of Health of the Republic of Indonesia, 2010 [In Indonesian]. Available at: https://legalcentric.com/content/view/53332
Rey-Salgueiro L., Gosálbez-García A., Pérez-Lamela C., Simal-Gándara J., Falqué-López E. Training of panelists for the sensory control of bottled natural mineral water in connection with water chemical properties. Food Chemistry, 2013, 141(1): 625-636 https://doi.org/10.1016/j.foodchem.2013.02.093
Ritz P., Berrut G. The importance of good hydration for day-to-day health. Nutrition Reviews, 2005, 63(Suppl.1): S6-S13. https://doi.org/10.1111/j.1753-4887.2005.tb00155.x
Robson K.M., Kiely D.K., Lembo T. Development of constipation in nursing home residents. Diseases of the Colon & Rectum, 2000, 43(7): 940-943. https://doi.org/10.1007/BF02237354
Shirreffs S.M., Merson S.J., Fraser S.M., Archer D.T. The effects of fluid restriction on hydration status and subjective feelings in man. British Journal of Nutrition, 2004, 91(6): 951-958. https://doi.org/10.1079/BJN20041149
Shotyk W., Krachler M. Lead in bottled waters: contamination from glass and comparison with pristine groundwater. Environmental Science & Technology, 2007, 41(10): 3508-3513. https://doi.org/10.1021/es062964h
SNI 3553:2015. Air Mineral. Jakarta, Indonesia: Standar Nasional Indonesia Badan Standardisasi Nasional, 2015 [in Indonesian] Available at: https://id.scribd.com/document/339182557/26065-SNI-3553-2015
Sunardi D., Chandra D.N., Medise B.E., Manikam N.R.M., Friska D., Lestari W., Insani, P.N.C. Health effects of alkaline, oxygenated, and demineralized water compared to mineral water among healthy population: a systematic review. Reviews on Environmental Health, 2022, 39(2): 339-349. https://doi.org/10.1515/reveh-2022-0057
Teillet E., Urbano C., Cordelle S., Schlich P. Consumer perception and preference of bottled and tap water. Journal of Sensory Studies, 2010, 25(3): 463-480. https://doi.org/10.1111/j.1745-459X.2010.00280.x
van der Aa M. Classification of mineral water types and comparison with drinking water standards. Environmental Geology, 2003, 44(5): 554-563. https://doi.org/10.1007/s00254-003-0791-4
Whelton A.J., Dietrich A.M., Burlingame G.A., Schechs M., Duncan S.E. Minerals in drinking water: impacts on taste and importance to consumer health. Water Science and Technology, 2007, 55(5): 283-291. https://doi.org/10.2166/wst.2007.190
WMA. World Medical Association Declaration of Helsinki. Ethical Principles for Medical Research Involving Human Subjects, JAMA, 2013, 310(20): 2191-2194. https://doi.org/10.1001/jama.2013.281053
World Health Organization. Regional Office for South-East Asia. . Drinking water quality in the South-East Asia Region. WHO Regional Office for South-East Asia: 2010. https://iris.who.int/handle/10665/204999
Yang G.E., Chambers I.V., Wang H. Flavor lexicon development (in English and Chinese) and descriptive analysis of Sichuan pepper. Journal of Sensory Studies, 2021, 36(2): e12636. https://doi.org/10.1111/joss.12636
Arnaud M.J. Mild dehydration: A risk factor of constipation? European Journal of Clinical Nutrition, 2003, 57(2): S88-S95 https://doi.org/10.1038/sj.ejcn.1601907
Bach C., Dauchy X., Chagnon M.C., Etienne S. Chemical compounds and toxicological assessments of drinking water stored in polyethylene terephthalate (PET) bottles: A source of controversy reviewed. Water Research, 2012, 46(3): 571-583. https://doi.org/10.1016/j.watres.2011.11.062
Bae B.U., Shin H.S., Choi J.J. Taste and odour issues in South Korea's drinking water industry. Water Science and Technology, 2007, 55(5): 203-208. https://doi.org/10.2166/wst.2007.180
Bar-Or O., Dotan R., Inbar O., Rotshtein A., Zonder H. Voluntary hypohydration in 10- to 12-year-old boys. Journal of Applied Physiology, 1980, 48(1): 104-108. https://doi.org/10.1152/jappl.1980.48.1.104
Bicknell D.L., Jain R.K. Ozone disinfection of drinking water - technology transfer and policy issues. Environmental Engineering and Policy, 2001, 3(1): 55-66 https://doi.org/10.1007/s100220100043
Burlingame G.A., Dietrich A.M., Whelton A.J. Understanding the basics of tap water taste. Journal AWWA, 2007, 99(5): 100-111. https://doi.org/10.1002/j.1551-8833.2007.tb07930.x
Cian C., Koulmann N., Barraud P.A., Raphel C., Jimenez C., Melin B. Influences of variations in body hydration on cognitive function: Effect of hyperhydration, heat stress, and exercise-induced dehydration. Journal of Psychophysiology, 2000, 14(1): 29-36. https://doi.org/10.1027/0269-8803.14.1.29
Curto D.V., Franzitta V., Guercio A.A. Review of the water desalination technologies. Applied Sciences, 2021, 11(2): 670. https://doi.org/10.3390/app11020670
Darıcı M., Özcan K., Beypınar D., Cabaroglu T. Sensory lexicon and major volatiles of rakı using descriptive analysis and GC-FID/MS. Foods, 2021, 10(7): 1494 https://doi.org/10.3390/foods10071494
Delarue J. Flash Profile, its Evolution and Uses in Sensory and Consumer Science. In: Rapid Sensory Profiling Techniques. (J. Delarue, J.B. Lawlor, M. Rogeaux Eds.). Woodhead Publishing, Elsevier Ltd. 2015, рр. 121-151, Print ISBN: 978-1-78242-248-8. https://doi.org/10.1533/9781782422587.2.121
Falahee M., MacRae A.W. Consumer appraisal of drinking water: Multidimensional scaling analysis. Food Quality, 1995, 6(4): 327-332 https://doi.org/10.1016/0950-3293(95)00035-6
Forestell C.A., Mennella J.A. The relationship between infant facial expressions and food acceptance. Current Nutrition Reports, 2017, 6(2): 141-147 https://doi.org/10.1007/s13668-017-0205-y
Fritz M. Temperature and non-communicable diseases: Evidence from Indonesia's primary health care system. Health Economics, 2022, 31(11): 2445-2464. https://doi.org/10.1002/hec.4590
Glendinning J.I. Is the bitter rejection response always adaptive? Physiology & Behavior, 1994, 56(6):1217-1227 https://doi.org/10.1016/0031-9384(94)90369-7
Gopinathan P.M., Pichan G., Sharma V.M. Role of dehydration in heat stress-induced variations in mental performance. Archives of Environmental Health, 1988, 43(1): 15-17. https://doi.org/10.1080/00039896.1988.9934367
Grandjean A.C., Reimers K.J., Buyckx M.E. Hydration: Issues for the 21st Century. Nutrition Reviews, 2003, 61(8): 261-271. https://doi.org/10.1301/nr.2003.aug.261-271
Ho P. A new approach to measuring Overall Liking with the Many-Facet Rasch Model. Food Quality and Preference, 2019, 74(6): 100-111 https://doi.org/10.1016/j.foodqual.2019.01.015
Jéquier E., Constant F. Water as an essential nutrient: the physiological basis of hydration. European Journal of Clinical Nutrition, 2010, 64(2): 115-123. https://doi.org/10.1038/ejcn.2009.111
Kalschne D.L., Biasuz T., De Conti A.J., Viegas M.C., Corso M.P., Benassi M.D.T. Sensory characterization and acceptance of coffee brews of C. arabica and C. canephora blended with steamed defective coffee. Food Research International, 2019, 124(10): 234-238 https://doi.org/10.1016/j.foodres.2018.03.038
Kavouras S.A., Anastasiou C.A. Water physiology: essentiality, metabolism, and health implications. Nutrition Today, 2010, 45(6): S27-S32 https://doi.org/10.1097/NT.0b013e3181fe1713
Kemp B., Condé B., Jégou S., Howell K., Vasserot Y., Marchal R. Chemical compounds and mechanisms involved in the formation and stabilization of foam in sparkling wines. Critical Reviews in Food Science and Nutrition. 2019, 59(13): 2072-2094 https://doi.org/10.1080/10408398.2018.1437535
Laksmi P.W., Morin C., Gandy J., Moreno L.A., Kavouras S.A., Martinez H., Salas-Salvadó J., Guelinckx, I. Fluid intake of children, adolescents and adults in Indonesia: results of the 2016 Liq.In7 national cross-sectional survey. European Journal of Nutrition, 2018, 57(3): 89-100. https://doi.org/10.1007/s00394-018-1740-z
Leone A., De Domenico S., Medoro C., Cianciabella M., Daniele G.M., Predieri S. Development of sensory lexicon for edible jellyfish. Agriculture, 2022, 12(11); 1842. https://doi.org/10.3390/agriculture12111842
Liu J., Bredie W.L.P., Sherman E., Herbertson J.F., Heymann H., Comparison of rapid descriptive sensory methodologies: Free-Choice profiling, flash profile and modified flash profile. Food Research International, 2018, 106(4): 892-900. https://doi.org/10.1016/j.foodres.2018.01.062
Lukito W. Current evidence in water and hydration science. Annals of Nutrition and Metabolism, 2021, 77(4): 1-6. https://doi.org/10.1159/000521769
Marcussen H., Holm P.E., Hansen H.C.B. Composition, flavor, chemical food safety, and consumer preferences of bottled water. Comprehensive Reviews in Food Science and Food Safety, 2013, 12(4): 333-352. https://doi.org/10.1111/1541-4337.12015
Matsuo R. Role of saliva in the maintenance of taste sensitivity. Critical Reviews in Oral Biology & Medicine, 2000, 11(2): 216-229. https://doi.org/10.1177/10454411000110020501
Mennella J.A., Spector A.C., Reed D.R., Coldwell S.E. The bad taste of medicines: overview of basic research on bitter taste. Clinical Therapeutics, 2013, 35(8): 1225-1246. https://doi.org/10.1016/j.clinthera.2013.06.007
Olsson V., Håkansson A., Purhagen J., Wendin K. The effect of emulsion intensity on selected sensory and instrumental texture properties of full-fat mayonnaise. Foods, 2018, 7(1): 9. https://doi.org/10.3390/foods7010009
Pacheco M.H.S., Esmerino E.A., Capobiango C.S.C., Cruz A.G., Leddomado L.S., Pimentel T.C., Filho I. M. B., de Freitas M.Q. Bottled mineral water: Classic and temporal descriptive sensory analysis associated with liking. British Food Journal, 2018, 120(7): 1547-1560. https://doi.org/10.1108/BFJ-11-2017-0655
Phetxumphou K.A., Raghuraman A., Dietrich A.M. Implementing the drinking water taste-and-odor wheel to improve the consumer lexicon. Journal AWWA, 2017, 109(11): E453-E463. https://doi.org/10.5942/jawwa.2017.109.0122
Piantadosi C.A. “Oxygenated” water and athletic performance. British Journal of Sports Medicine, 2006, 40(9): 028936. https://doi.org/10.1136/bjsm.2006.028936
Pimentel T.C., Gomes da Cruz A., Deliza R. Sensory Evaluation: Sensory Rating and Scoring Methods. In: Encyclopedia of Food and Health (B. Caballero, P.M. Finglas F. Toldrá Eds). Academic Press. Elsevier Ltd. 2016, рр. 744-749, Print ISBN: 978-0-12-384953-3 https://doi.org/10.1016/B978-0-12-384947-2.00617-6
Platikanov S., Hernández A., González S., Luis Cortina J., Tauler R., Devesa R. Predicting consumer preferences for mineral composition of bottled and tap water. Talanta, 2017, 162(1): 1-9 https://doi.org/10.1016/j.talanta.2016.09.057
Popkin B.M., D'Anci K.E., Rosenberg I.H. Water, hydration, and health. Nutrition Reviews, 2010, 68(8): 439-458 https://doi.org/10.1111/j.1753-4887.2010.00304.x
Rahayu B., dan Tahril M.N. Analisis logam zink (Zn) dan besi (Fe) air sumur di kelurahan pantoloan kecamatan palu utara. Jurnal Akademika Kimia, 2013, 2(1): 1-4. Available at: https://media.neliti.com/media/publications/224189-analisis-logam-zink-zn-dan-besi-fe-air-s.pdf
Regulation 492/ MENKES/ Per/ IV/ 2010. Requirements for drinking water quality. Jakarta, Indonesia: The Ministry of Health of the Republic of Indonesia, 2010 [In Indonesian]. Available at: https://legalcentric.com/content/view/53332
Rey-Salgueiro L., Gosálbez-García A., Pérez-Lamela C., Simal-Gándara J., Falqué-López E. Training of panelists for the sensory control of bottled natural mineral water in connection with water chemical properties. Food Chemistry, 2013, 141(1): 625-636 https://doi.org/10.1016/j.foodchem.2013.02.093
Ritz P., Berrut G. The importance of good hydration for day-to-day health. Nutrition Reviews, 2005, 63(Suppl.1): S6-S13. https://doi.org/10.1111/j.1753-4887.2005.tb00155.x
Robson K.M., Kiely D.K., Lembo T. Development of constipation in nursing home residents. Diseases of the Colon & Rectum, 2000, 43(7): 940-943. https://doi.org/10.1007/BF02237354
Shirreffs S.M., Merson S.J., Fraser S.M., Archer D.T. The effects of fluid restriction on hydration status and subjective feelings in man. British Journal of Nutrition, 2004, 91(6): 951-958. https://doi.org/10.1079/BJN20041149
Shotyk W., Krachler M. Lead in bottled waters: contamination from glass and comparison with pristine groundwater. Environmental Science & Technology, 2007, 41(10): 3508-3513. https://doi.org/10.1021/es062964h
SNI 3553:2015. Air Mineral. Jakarta, Indonesia: Standar Nasional Indonesia Badan Standardisasi Nasional, 2015 [in Indonesian] Available at: https://id.scribd.com/document/339182557/26065-SNI-3553-2015
Sunardi D., Chandra D.N., Medise B.E., Manikam N.R.M., Friska D., Lestari W., Insani, P.N.C. Health effects of alkaline, oxygenated, and demineralized water compared to mineral water among healthy population: a systematic review. Reviews on Environmental Health, 2022, 39(2): 339-349. https://doi.org/10.1515/reveh-2022-0057
Teillet E., Urbano C., Cordelle S., Schlich P. Consumer perception and preference of bottled and tap water. Journal of Sensory Studies, 2010, 25(3): 463-480. https://doi.org/10.1111/j.1745-459X.2010.00280.x
van der Aa M. Classification of mineral water types and comparison with drinking water standards. Environmental Geology, 2003, 44(5): 554-563. https://doi.org/10.1007/s00254-003-0791-4
Whelton A.J., Dietrich A.M., Burlingame G.A., Schechs M., Duncan S.E. Minerals in drinking water: impacts on taste and importance to consumer health. Water Science and Technology, 2007, 55(5): 283-291. https://doi.org/10.2166/wst.2007.190
WMA. World Medical Association Declaration of Helsinki. Ethical Principles for Medical Research Involving Human Subjects, JAMA, 2013, 310(20): 2191-2194. https://doi.org/10.1001/jama.2013.281053
World Health Organization. Regional Office for South-East Asia. . Drinking water quality in the South-East Asia Region. WHO Regional Office for South-East Asia: 2010. https://iris.who.int/handle/10665/204999
Yang G.E., Chambers I.V., Wang H. Flavor lexicon development (in English and Chinese) and descriptive analysis of Sichuan pepper. Journal of Sensory Studies, 2021, 36(2): e12636. https://doi.org/10.1111/joss.12636
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How to Cite
ERVINA, Ervina; KRISTANAEL, Kheren.
Sensory characteristics and driver of liking of bottled drinking water in Indonesia.
Food Science and Applied Biotechnology, [S.l.], v. 7, n. 2, p. 213-223, oct. 2024.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/362>. Date accessed: 25 apr. 2025.
doi: https://doi.org/10.30721/fsab2024.v7.i2.362.