mouth feel

Beyond Taste: Exploring Mouthfeel in Environmental & Water Treatment

In the realm of environmental and water treatment, the pursuit of pure, palatable water is paramount. While taste is often the primary focus, a lesser-known yet equally important factor contributes to the overall sensory experience: mouthfeel. This subtle sensation, encompassing a range of textural and tactile qualities, significantly influences our perception of water quality.

Mouthfeel encompasses a series of sensations that are distinct from taste, but equally impactful in determining how we perceive water. These sensations, including aftertaste, astringency, burning, chalkiness, metallicness, and flatness, are often easier to perceive than smell, yet cannot be strictly categorized as "tastes."

Here's a closer look at these key mouthfeel components:

• Aftertaste: A lingering sensation in the mouth after swallowing, which can be pleasant or unpleasant. Aftertaste in water can be influenced by residual chlorine, mineral content, or other treatment byproducts.
• Astringency: A drying, puckering sensation, often attributed to tannins or certain minerals. Water with high levels of dissolved salts can exhibit astringency.
• Burning: A sharp, tingling sensation often associated with acidity or the presence of certain chemicals. This is commonly found in water with elevated levels of chlorine.
• Chalky: A dry, powdery feeling in the mouth, often associated with high mineral content, particularly calcium and magnesium.
• Metallic: A distinct, often unpleasant, metallic taste and feeling in the mouth, usually caused by dissolved metals like iron or copper.
• Flat: A lack of carbonation or "fizz," making water feel heavy or dull. This can be a result of insufficient aeration or dissolved gases.

Understanding mouthfeel is crucial in water treatment for several reasons:

• Consumer Perception: Mouthfeel significantly impacts the overall acceptability of drinking water. Unpleasant mouthfeel can deter consumers from drinking treated water, even if it is chemically safe.
• Treatment Optimization: Identifying and addressing specific mouthfeel issues can guide treatment strategies. For example, using alternative disinfectants or softening water can mitigate unpleasant aftertaste or chalkiness.
• Quality Assurance: Monitoring mouthfeel parameters alongside traditional chemical analyses provides a more comprehensive assessment of water quality and treatment effectiveness.

While analytical methods for measuring mouthfeel are still under development, sensory evaluation plays a crucial role in understanding this complex sensory experience. Trained panelists can provide valuable insights into the specific mouthfeel characteristics of different water sources and treatment processes.

As water quality becomes increasingly important, the focus on mouthfeel is evolving. By addressing both taste and mouthfeel, water treatment professionals can ensure that the water we drink not only meets safety standards but also provides a pleasurable sensory experience.