ABSTRACT The aim of this study was to investigate the sensory characteristics and consumer preference of drinking water with varying levels of mineral content. Six water samples were evaluated at 20°C, including purified water, three mineral waters containing different concentrations (low, medium, and high) of Ca, Mg, K, Na, and Zn, and two commercial bottled waters. Descriptive analysis (DA) was conducted by eight trained panelists, and consumers assessed overall liking and sensory attributes using the rate‐all‐that‐apply (RATA) method with 110 participants. The DA results revealed significant differences ( p < 0.05) in sensory attributes among the samples, while RATA detected significant differences only in “fishy” and “clean finish.” Overall liking was highest for purified and mineralized waters and lowest for Evian, consistent with stronger mineral‐related sensations. Partial least squares regression confirmed that sensory attributes significantly predicted liking, but the DA‐ and RATA‐based models identified different drivers. These findings suggest that trained panels detect subtle sensory defects more effectively, whereas consumer responses are driven by salient impressions and finish‐related sensations. The Euclidean density ideal point modeling analysis identified the optimal preference point at a blend ratio of 92.35% purified water, 7.40% high‐mineral water, and 0.25% low‐mineral water. This result suggests that mild mineralization enhances freshness and body perception, while excessive mineralization reduces consumer acceptance. Overall, consumers preferred water with a moderate mineral content that provides a balance of coolness and body while maintaining a clean and residue‐free finish. These findings offer a quantitative foundation for consumer‐based sensory optimization in the development of premium mineral water products.
Hong et al. (Wed,) studied this question.