Masters Theses

Date of Award

12-1998

Degree Type

Thesis

Degree Name

Master of Science

Major

Food Science and Technology

Major Professor

Marjorie P. Penfield

Committee Members

Sharon L. Melton, John R. Mount

Abstract

This study was addressed to show the need for a standard water carrier and/or rinse in sensory research. There were five objectives: to survey the Journal of Sensory Studies to determine what types of waters sensory scientists use as rinses and carriers, to determine if experienced but untrained panelists could detect flavor/taste differences among five spring waters, to determine if experienced but untrained panelists detected differences between sucrose solutions of the same concentration made with selected spring waters that differ in flavor/taste, to determine if the likelihood of experienced but untrained panelists detecting the sweet taste in a sucrose solution of the same concentration is affected by the spring water used as the carrier and to chemically characterize the selected spring waters.

The literature survey was done by tabulation. Sensory scientists used various waters including distilled, deionized, tap, spring and other types of waters. Triangle tests were conducted to determine if panelists could detect differences in spring waters with and without added substances. Panelists were able to distinguish among both plain samples and sucrose solutions of Evian®/Crystal Springs (p=0.00003), Evian®/Crystal Geyser® (P=0.0099), Crystal Geyser®/Crystal Springs (p=0.0179) and Naya®/Crystal Springs (p=0.0179). Composition of triangles made a difference, but was controlled for by balancing the combination of waters. Panelists were able to detect the sweet taste more easily when Naya® was the carrier than when the other four waters were used.

Chemical characterization of the waters was done using pH, acidity/basicity, organic and inorganic solid content. Acidity/basicity was determined by the amount of 0.005N NaOH or HCl required to bring the water to a neutral pH. Organics were determined using gas chromatography and mass spectrometry. Inorganics were determined using inductively coupled argon plasma spectrometry. Waters ranged in mean pH from 7.05 (Crystal Springs) to 8.37 (Crystal Geyser®). Crystal Springs was the only water that required titration with base. The amount of acid required to reach neutrality ranged from 137.5 pL (Crystal Springs) to 3366.67 pL (Evian®). Each water contained a unique combination of aliphatic hydrocarbons, aldehydes and other organic compounds. Each water also contained chloride, nitrate, sulfate, aluminum, calcium, cadmium, chromium, copper, iron, potassium, magnesium, manganese, sodium, nickel, phosphorus, lead, sulfur, silica, strontium and zinc.

Panelists can detect differences in spring waters which may or may not be due to inherent chemical differences. Further sensory research with other types of waters should be done. Water characteristics are not uniform in sensory research and should therefore be controlled.

Download
Files over 3MB may be slow to open. For best results, right-click and select "save as..."

Share

COinS