TDS and Temperature Affect Consumer Taste Preferences

Abstract

This article discusses a recent study at Virginia Tech that investigated the influence of total dissolved solids (TDS) and temperature on consumers' ability to discriminate water based on taste and to determine their preferences. Triangle test methods were used, and TDS levels, or the mineral content of drinking water, are discussed along with the effects of temperature on taste. If a treatment change is planned that will significantly alter the historical TDS concentration (such as implementation of reverse osmosis, blending practices, or alternative source water), the article recommends that a utility should inform customers of the change and consider performing taste tests.