饮用水口感及影响因素分析综述

A review of the influence factors on flavor of drinking water

随着社会发展和生活水平的提高,人们对饮用水提出了更高的要求,包括越来越关注饮用水的口感。对近30年国内外有关饮用水口感的文献进行了综述,探究了水中主要成分与口感评价等级之间的关联以及关联背后的原因。饮用水的口感是由水中的无机成分和有机成分共同决定的。无机成分中阳离子决定了主要味调,阴离子发挥协调作用,离子含量处于中低水平时口感较好。有机成分主要通过嗅觉、味觉对水味造成负面影响,产生不良口感的浓度从ng/L到mg/L级别,跨度较大。水味除了受成分的种类和浓度影响外,还与成分之间的协同、拮抗作用有关。我国居民在饮食习惯、身体素质等方面与国外存在较大差别,目前国内有关饮用水口感的研究较少,这方面工作的突破有助于指导水处理行业制备高品质的饮用水,提升国民生活的幸福指数,意义深远。

With the development of society and the improvement of living standards,drinking water of higher quality are strongly demanded,exemplified by the increasing concern about the flavor of drinking water.This study reviewed the literatures on drinking water flavor published in the past 30 years,and explored not only the correlations between the main components of the water and the grade of flavor but also the reasons underlying the correlations.The flavor of drinking water is determined by both inorganic and organic components in the water.Cations determine the main taste tone,while anions play a coordinating role.Drinking water usually tastes better when the ion concentrations in the water are at low or medium level.Organic matters primarily affect the flavor of water through olfaction and gustation,which however have very different concentration thresholds that could cause bad flavor,ranging from ng/L to mg/L.In addition to the type and concentration of the ingredients,the flavor of water is also related to the synergistic or antagonistic effects among the compositions.Large differences would exist between Chinese and foreign resi-dents in terms of eating and drinking habits as well as physical conditions.Besides,the studies on the flavor of drinking water are by far quite scarce in China.Breakthroughs in this area will help guide the water treatment industry to produce high-quality drinking water and enhance the happiness index of people's lives.which has far-reaching significance.