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Consumer perception of water quality during an off-flavor event in Fortaleza-Brazil.

Pestana, Carlos Joao; Neto, José Capelo; Barros, Mário U.G.; Menezes, Indira; Góis, Amanda; Santos, Geovane

Authors

José Capelo Neto

Mário U.G. Barros

Indira Menezes

Amanda Góis

Geovane Santos



Abstract

During a taste and odor episode (2-methylisoborneol) in a reservoir that supplies the Fortaleza Metropolitan Region, Brazil, two surveys were conducted to determine tap water usage behavior as well as the sensory sensitivity towards off-flavors of participants with the same level of education. Most volunteers did not consume tap water, mainly due to safety concerns (57%) and disagreeable organoleptics (21%). The majority of those who did use tap water (73%) did so because of economic reasons and the remainder because of the use of point-of-use water filtration systems, which rendered the water safer in their perception. The Human Development Index (HDI), as a measure of income, did not influence the rate of rejection. Volunteers from low and medium HDI neighborhoods were as likely to reject tap water as those from high HDI neighborhoods. Chlorine flavor and earthy flavor were the most perceived off-flavors. Water containing moderate amounts of off-flavor compounds (dilution 1:2 tap/bottled water) was considered ‘acceptable’ by volunteers while water containing low concentrations (dilution 1:5 tap/bottled water) was considered ‘good’.

Journal Article Type Article
Publication Date Feb 1, 2019
Journal Journal of water supply: research and technology - aqua
Print ISSN 0003-7214
Electronic ISSN 1365-2087
Publisher IWA Publishing
Peer Reviewed Peer Reviewed
Volume 68
Issue 1
Pages 63-73
Institution Citation PESTANA, C.J., CAPELO NETO, J., BARROS, M.U.G., MENEZES, I., GÓIS, A. and SANTOS, G. 2019. Consumer perception of water quality during an off-flavor event in Fortaleza-Brazil. Journal of water supply: research and technology-Aqua [online], 68(1), pages 63-73. Available from: https://doi.org/10.2166/aqua.2018.077
DOI https://doi.org/10.2166/aqua.2018.077
Keywords 2-methylisoborneol; Chlorine; Potable water; Taste and odor

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