Understanding the basics of tap water taste

nn occur sold packaging ply many drinking at over the ways grocery (e.g., time), water tap pipes, a through store. water preservative plumbing, It is has a similar public a shelf (i.e., storage water to life food a disinfectant (i.e., supply tanks). and changes system, beverage As long residual), in we quality as products have we supand can the sold at the grocery store. It has a shelf life (i.e., changes in quality can occur over time), a preservative (i.e., a disinfectant residual), and packaging (e.g., pipes, plumbing, storage tanks). As long as we supply drinking water through a public water supply system, we have the responsibility to consider its acceptability for human consumption even though only a small percentage of tap water is used for drinking. Although a lack of acceptance of tap water flavor will not likely affect water production, it can be a major factor in public trust and confidence. Therefore, having an understanding of how the sensory properties of tap water are perceived is important for customer relations (Dietrich, 2006). Despite the strong relationship between taste and acceptability, the connection between drinking water taste, water quality, and water treatment has received little attention. As water treatment techniques become more effective at removing constituents from watersuch as with desalination and membrane processes the effect of water treatment on water taste is becoming more important. Anions and cations, including the hydrogen ioh, are largely responsible for the taste sensations at the cellular level of the taste buds. In water, anions and cations occur as a multifaceted "soup" of free ions, complexes, and even particulate matter. Ions are present simultaneously and interact depend-