Appearance
Clarity, color, visual defects (cloudiness, discoloration, particulates).
26 protocols · One standard
Sensory Quality System™
Water
Mineral and spring waters — purity, minerality and mouthfeel.
Water Sensory Quality System™
What sensory evaluation techniques are necessary to identify and measure water excellence?
To identify the excellence of water through sensory relies on descriptive profiling, threshold testing, hedonic scales, and discrimination method using trained panels, with protocols adapted for the subtle nature of water aroma, taste, and appearance. These approaches are critical for bottled water, tap water, and other drinking waters subject to strict standards of sensory purity.
Some of the sensory attributes evaluated
Aroma
Clean, fresh, neutral, off-odors (chlorinous, earthy, musty, metallic, sulfury), intensity and detectability versus reference water.
Taste
Freshness, neutrality, sweetness, bitterness, saltiness, sourness, astringency, off-flavor notes (chlorine, chemical, earthy, metallic), intensity and acceptability.
Texture
Smoothness, absence of sliminess, graininess, temperature effects.
Implementation
Panels typically consist of at least 4–6 trained tasters.
These methods and criteria allow for a comprehensive sensory identification and grading of water, supporting effective product evaluation and differentiation.
2027 Registration Period is OPEN
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