LAUSR

Water is the main component of foods and beverages. Drinking water contains minerals, gasses and organic compounds which determine its sensory characteristics. In many texts, the discussion on water is focused on the water molecule and its physico-chemical behaviors in the food systems, while the impacts of water constituents on properties of foods and beverages are often overlooked. The chemical compositions of drinking water depend on the water source, the treatment method, and the distribution system. Hence, water like any other ingredients can be a significant source of variations in quality of foods and beverages. The chemical compositions of water can react with foods and beverages constituents to alter their sensory properties. However, water constituents can also have positive impacts on their sensory properties and increase their acceptability. The goal of this publication is to summarize the existing, accessible literature regarding potable water obtained from private and public water supplies, and how that water's composition can affect the sensory characteristics of food and beverage products. The authors found that such literature is limited and that there is a need to conduct more studies and publish more information.