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  • Volume 64, Issue 7

Construction of an individualized sensory space of tastes in water using skin blood flow responses

G. Haese, P. Humeau, F. De Oliveira, P. Le Callet, P. Le Cloirec
Published November 2015, 64 (7) 793-801; DOI: 10.2166/aqua.2015.073
G. Haese
CSTB, AQUASIM, 11 rue Henri Picherit, BP 82341, 44323 Nantes Cedex 3, France E-mail: gwenaelle.haese@cstb.fr
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P. Humeau
CSTB, AQUASIM, 11 rue Henri Picherit, BP 82341, 44323 Nantes Cedex 3, France E-mail: gwenaelle.haese@cstb.fr
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F. De Oliveira
CSTB, AQUASIM, 11 rue Henri Picherit, BP 82341, 44323 Nantes Cedex 3, France E-mail: gwenaelle.haese@cstb.fr
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P. Le Callet
IRCCyN lab. Polytech'Nantes, 1 rue de la noë, BP 92101, 44321 Nantes Cedex 3, France
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P. Le Cloirec
Ecole Nationale Supérieure de Chimie de Rennes, CNRS, UMR 6226, 11 allée de Beaulieu, CS50837, 35708 Rennes cedex 7, France
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Abstract

Perception of tastes and odors in water is a major interest for water producers and distributors because off-flavors in tap water are associated with health risk by consumers. However, the taste of water is difficult to describe due to the medium itself which is supposed to have no taste. Classical sensory methodologies are difficult to adapt and only get part of the whole perception. This study suggests a new approach to qualify and quantify taste of water using multiple physiological measurements to go back up the perception chain. The four basic tastes (sweet, salty, acid and bitter) were used and diluted in Evian water as a standard, at low concentrations. Autonomic system responses were measured with skin blood flow variations. Results from skin blood flow variations are presented and indicate a high correlation between the duration and amplitude of the response with the self-reported intensity and pleasantness of the stimulus. It also shows that physiological measurements enable the significant discrimination of the different tastes even at detection threshold concentrations. The prediction of the characteristics of a stimulus might be obtained by combining multiple physiological data and sensory responses.

  • perception
  • sensory analysis
  • skin blood flow
  • taste
  • water
  • First received 3 February 2014.
  • Accepted in revised form 9 March 2015.
  • © IWA Publishing 2015
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Journal of Water Supply: Research and Technology - Aqua: 67 (2)
  Volume 64, Issue 7

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Construction of an individualized sensory space of tastes in water using skin blood flow responses
G. Haese, P. Humeau, F. De Oliveira, P. Le Callet, P. Le Cloirec
Journal of Water Supply: Research and Technology - Aqua Nov 2015, 64 (7) 793-801; DOI: 10.2166/aqua.2015.073
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Construction of an individualized sensory space of tastes in water using skin blood flow responses
G. Haese, P. Humeau, F. De Oliveira, P. Le Callet, P. Le Cloirec
Journal of Water Supply: Research and Technology - Aqua Nov 2015, 64 (7) 793-801; DOI: 10.2166/aqua.2015.073

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Keywords

perception
sensory analysis
skin blood flow
taste
water
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