The Relationship of the Components of Tap Water to its Taste: A Principal Components Analysis of Significant Factors

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  • 水道水のミネラル成分および物性によるグループ化と味の評価に関与する要因の抽出
  • スイドウスイ ノ ミネラル セイブン オヨビ ブッセイ ニ ヨル グループカ ト アジ ノ ヒョウカ ニ カンヨ スル ヨウイン ノ チュウシュツ

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This study investigates the relationships of the mineral composition, pH, hardness, and other physical and chemical characteristics of tap water to its taste. Using principal components analysis, tap water from 20 areas in Japan is categorized by the extent of concentrations of Na, Ca, K, Mg, Si, and other physical and chemical properties. The tap waters with relatively positive ratings of taste have relatively low concentrations of Si and Ca, and their sources are surface water. The results of a discriminant analysis find that the concentrations of Si and Ca strongly contribute to categorizing tap water into two groups based on the taste test. The pH value also is an important factor in the discriminant analysis. Last, the discriminant analysis results are consistent with the results of the principal component analysis. These results suggest that the taste of tap water is related to the concentrations of Si, Ca, and the pH level.

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