The intrinsic taste of water

A thesis that offers a number of answers

November 12, 2009 In December, Eric Teillet ill be definding his thesis and bringing to an end a research program he has been carrying out for the last three years on the intrinsic taste of water within the framework of the "Pleasant to taste tap water" project lead by Lyonnaise des Eaux and developed in partnership with Vitagora.

Following an Mathematical Engineering Masters at the University of Nantes, followed by an internship at the French Oil Institute (IFP), this engineering graduate of ENITIAA (l’Ecole Nationale d’Ingénieurs des Techniques des Industries Agricoles et Alimentaires de Nantes), began his current research. Although this was his first research in the area of the taste of water, he was already experienced in the area of sensory analysis thanks to his studies at ENITIAA.

"A lot of studies are carried out into unwanted tastes in water, linked to episodes of pollution. But the intrinsic taste of water, in the absence of chlorine, and more generally consumer preferences throughout France, very little had been done, even if I suppose that mineral water companies had a certain amount of information that they rarely communicated, for obvious reasons," explains Eric Teillet. 

To evaluate the intrinsic taste of water, Eric Teillet used two sorts of panels, on composed of a dozen trained tasters - "people used as measuring instruments who grade sensory descriptors on a scale of 1 to 10" -, and other consumers, up to several hundred, "whom we asked for example to do a simple sorting in order group waters with a similar taste."  

This young engineer indicates that it is thus possible to obtain a distance matrix and to deduct from it the proximities of the various waters tested. That said, with this type of methodology it is impossible to aggregate the date. "We also developed our own methodology, the PSP - Polorised Sensory Positioning. It is a question of asking a panel to compare a blind-tasted sampleto three other mineral waters. As the latter samples remain stable over time, we can then aggregate the data obtained and rapidly determine the taste of the sample in question," he concludes.

The mineral content of water a determinant of taste

The research has lead to the observation that the determinants of the taste of water, wherever it is from, are always the same. "In fact, it all depends on its mineral content,  in terms of the minerals present and in what quantities." Eric Teillet was thus able to show that waters with a low or very low mineral content presented a bitter and metallic taste. Waters with a moderate mineral content seemed fresher and without a particular taste. Finally, highly mineral water presented a slightly salty taste. 

Another conclusion of this research: the existence of three consumer profiles, with 50% of them who preferred moderately mineralised waters, against 30% who opted for low or very low mineral content, the remaining 20% liking highly mineralised waters. "Do we need to think that people who prefer low mineral content often consume tap water, which also has a low mineral content?"asks Eric Teillet. This would explain that the consumption habits influence preferences. "It is undeniable that the psychological aspect plays a not insignificant in preferences," he observes.

Finally, Eric Teillet has also sought to know what are the waters that consumers prefer, and what are those that they really consume. "The decision to drink tap water or not takes root in the imagination of each person." Hence the importance of education and information which make up the best tool for increasing the consumption of tap water, this being generally considered pleasant to drink once dechlorinated. 

Contact
Eric Teillet
Email : teillet@cesg.cnrs.fr

Source: Agence JFD and Co