FineWaters.com - The Taste of Water

[FineWaters]

The Flavor of Bottled Water

All water begins as two hydrogen molecules and one oxygen molecule. This is as far as the similarities go. Water is a universal solvent and dissolves just about anything that comes in contact with. As water that originates under the earth is in contact with minerals and trace elements in the geological strata it is gathering flavor along the way.



Taste + Smell + Mouthfeel = Flavor


We would like to use the term Flavor to describe the complex integration of taste, smell and the tactile sensation food scientists call “mouthfeel”. This integration of sensation happens in the brain as a result of information relayed by sensors reporting taste, smell and tactile information. This integration is a very complex system and we are just at the beginning of understanding how it works. Lets look at the main components that that we integrate into flavor.


Taste
The oft-cited but misleading "tongue map" showing large regional differences in sensitivity across the human tongue is wrong. Taste cells lie within taste buds, which are located in various tongue papillae, hard and soft palate, and root of the tongue. A mistranslation of an early-1900s German thesis that was disproved in 1974 led to the confusion. Unfortunately, it continues to be cited by glass manufacturers (Riedel) as a fundamental in their glass design. Taste buds are "skin-like" cells fairly evenly distributed on the tongue, with a life span of approximately seven days.


Smell
There are thousands of odors humans can perceive. An odor categorization scheme similar to the basic taste qualities has not been established yet. Odors are usually named according to the object they are associated with. (Smells like …) Olfactory receptors are true nerve cells that live approximately 30 days. The perception of odors can occur via the nose and the oral cavity while chewing.



Mouthfeel & Texture
The crispiness of a potato chip; the crunchiness of a pickle; the freshness of breads, cookies and crackers; the resiliency of a gum drop; the firmness of jams and preserves; the spreadability of butter, margarine and cheese; and the creaminess of puddings -- these are just a few examples of texture and mouthfeel characteristics that make food appealing and satisfying to consumers. Although it may be one of the most important properties, a food's mouthfeel is probably the least understood and most neglected by food writers. Carbonation or its absence together with the size amount and distribution of the bubbles are a significant contribution in the mouthfeel of water.

So when we talk about how something "tastes," we are really referring to its flavor - as an integrated sensation.


Home and the Flavor of Water
Many of us have grown up drinking chlorinated and fluoridated water from local municipalities. We have acquired a sense of what good water should taste like. We've all taken business and vacation trips to different countries and ordered water from a local restaurant only to be surprised by the taste. What we consider good water is an acquired taste and different waters sometimes taste strange. We are used to our water, it reminds us of home and it also shapes us*.

For example the mineral content of waters consumed in Europe and Australia has a much higher content of minerals (Total Dissolved Solids - TDS) then most waters consumed in the US. This of course sets expectation on how water should taste and what “good water” is. Most “taste” is local. With this in mind lets explore the flavor (taste + smell + mouthfeel) of water.

Taste
The taste differences in water are very subtle - especially when compared to wine – but are discernable. The subtle taste of water reflects its origin and terroir. Geological strata allow water to absorb different minerals which contributes to the unique characteristics of single source waters. Water without minerals is tasteless. Distilled water is tasteless and makes no significant contribution to your diet’s daily mineral needs. The addition of minerals in the water changes its characteristic and taste. Bottled water containing not less than 250 parts per million Total Dissolved Solids (TDS) may be labeled as mineral water. If the total dissolved solids (TDS) content of mineral water is below 500 parts per million (ppm), or it is greater than 1,500 ppm, the statement "low mineral content" or "high mineral content” is used to describe the water. Sea water. for example, has a TDS of around 34,000.

High levels of minerals in water (TDS) can sometimes produce the sense of a metallic flavor especially if not used to high mineral content waters. Presence and amount of minerals and trace elements determine the taste of water.

We usually do not associate a lot of taste with water. By getting used to it we enjoy our water “tasteless” or neutral and do sometimes object to different tastes in other waters. Aside from this “acquired taste” phenomenon most will find the tastes listed below unpleasant in connection with water. This is more of a list on how water should not taste rather than how it should taste. Again, presence and amount of minerals and trace elements determine the taste of water.



Salty:

The hardness of water can have a significant influence on its taste. The hardness of water is measured in milligrams per liter (parts per million) and is mainly determined by its calcium and magnesium content. More magnesium and calcium make hard water.



Soft water 0 - 20 mg/l

Slightly hard 20 - 60

Moderately hard 60 -120

Hard 120 - 180

Very hard 180 +


Sodium (sodium chloride or “salt”) is added to hard tap water to make it softer in order to not interfere with washing machines, dishwashers or bathing. Soft water reduces by half the amount of soap needed for cleaning and does not leave scum on your skin, cloth or dishes. A taste sometimes associated wit soft tap water or water with high sodium content is “saltiness”. There are many health benefits associated with hard water and its contribution to the daily mineral needs especially of magnesium. Soft water is designed for appliances not humans.

Bitter:
Sulfates are a combination of sulfur and oxygen and are a part of naturally occurring minerals in some soil and rock formations that contain groundwater. The mineral dissolves over time and is released into groundwater. Coffee, tea and other beverages made with water containing hydrogen sulfide may be discolored and the appearance and taste of cooked foods can be affected. Hydrogen sulfide produces an offensive "rotten egg" odor and taste in the water, especially when the water is heated.

Sour:
The pH scale ranges between 0 and 14. Water with a pH of 7 is neutral and less than 7 is acidic, a pH greater than 7 is alkaline. If the water has a pH of less than 4 the water may have a sour taste. Water with a pH greater than 8.5 has an unpleasant taste.

Plastic:
Inexpensive non PET plastic bottle especially if exposed to sunlight can cause an unpleasant “plastic” taste in water.

Rusty:
High level of iron can cause a rusty taste in water and give it a discoloration.


Smell
Water should not smell. If water for example contains hydrogen sulfide it can smell like “rotten eggs”.


Mouthfeel
This is probably the most overlooked aspect describing the flavor of water. We recently introduced the FineWaters Balance to categorize this overlooked aspect in describing the flavor of water. The FWB describes the “mouthfeel” of water based on the level of carbonization in five levels from still to effervescent, light, classic and bold. The FWB also establishes a narrow range of temperatures that suits each level best in the context of a fine dining experience.


Here is a quick sumary characterizing the taste of wine and water based on the Flavor= Taste + Smell + Mouthfeel matrix.


Wine

Taste: complex

Smell: complex

Mouthfeel: uniform (with the exception of sparkling wine)


Water

Taste: very subtle

Smell: absent

Mouthfeel: complex


What does this mean? When tasting water the most important factor in its overall integrated sensation we call flavor is the mouthfeel generated by the size, amount and distribution of the bubbles or the absence of it.

The flavor of water is mainly determined by its mouthfeel and this should be the main concern when matching food with water or deciding on the perfect stemware. This is a very different approach to matching wine with food where the main factors are taste and smell and temperature is the only mouthfeel component.

To explore the water food pairing matrix based on mouthfeel see “Matching water and food in a fine dining experience”. The FineWaters Balance based on the mouthfeel factor has also a important consideration in choosing the right glass for enjoying fine water. Reed more about that in “What glass for what Water”

*The composition of the teeth reflects the water our ancestors where drinking in prehistoric times where there was little travel and no bottled water. In archeology it can be used to determine a persons origin based on comparing the mineral fingerprint of a water source with the fingerprint of the mineral composition of human teeth found at prehistoric sites.

[FineWaters]

Drinking FineWaters - at what Temperature?
The temperature spectrum in language is highly reminiscent of the color spectrum. In both instances our language provides means for referring to certain areas of an objective physical scale. There are no strict boundaries; red gradually merges into blue and on to green in the same way as hot merges into warm and on into cold. The resulting ambiguity invariably causes tension among individual perception - as evidenced by the ever-growing varieties of Crayola crayons from 16, to 20, to 48, to 64 - and now 120 different colors. Obviously, with temperature there are instances of stable characteristics: ice always remains cold, whereas boiling water is always hot. But the same ambiguities remain.

For the longest time humans and, by the same token, all of our animal predecessors have consumed water at existing temperatures associated with the source. Attempts to store water for later consumption would have clearly changed the temperature in accordance with the environmental conditions. The manipulation of the temperature of drinking water, whether by accidental or deliberate intent, requires technology and is a fairly recent development on the general scale of human evolution.

For example, legend has it that in the year 2737 B.C., the Chinese Emperor Shen Nung was boiling a pot of water to purify it for drinking and some leaves drifted from the sky into the water, producing a wondrous aroma. It seems to indicate that water was boiled for various reasons even before the invention of tea. Conversely, The Marquis Pietro Della Valle traveling in Isfahan, Persia in June of 1620 noted that ice was not only conserved, as was custom in Europe at the time, but that it was made "artificially from the purest and cleanest waters to be found" to cool beverages and fruits. Not surprisingly considering that the origin of the word sorbet lies with the Persian sherbet referring to a sweet-sour fruit drink heavily iced but not frozen. As far back as the third century AD the emperor Heliogabalus (AD 204 - 22) had "snow mountains" built upon on the grounds of his villa near Rome in order to cool wine and fruits.

So what is the right temperature to drink water? The answer lies somewhere in the spectrum between cold and hot. Colder water is absorbed into the body faster than warmer water. Some evidence suggests that drinking cold water actually facilitates the consumption of more calories in albeit miniscule amounts - as the body attempts to heat the water to your body temperature.

Instead of asking what is the right temperature to drink water maybe we should ask ourselves. Can we use temperature in drinking water to enhance the experience? The clear answer is yes.

Let's examine wine for a moment. The temperature of most underground cellars where wine is traditionally stored is approximately 55°F average. There is nothing fundamentally wrong with drinking any wine at this temperature but most aficionados will agree that manipulating the temperature can enhance the experience. You probably want to serve your Champagne at a refreshing 42°F and your Bordeaux at closer to 64°F. This narrow range of temperatures serves the whole spectrum of wines with all its intricate tastes and aromas and is the base for an endless evolving dialog of wine and food pairings. It even gave rise to profession - the wine sommelier.

Curiously, 55°F is also the temperature of many springs or wells. It is not entirely surprising as the temperature of an underground cellar should be close to the surrounding temperature of the geological environment. So is 55°F a good temperature to enjoy water. Absolutely. But like with wine we can begin to examine the ambiguities of temperature fluctuations a little more closely.

Let's look at the water itself. So far we have treated it as uniform. But, as you know, waters are very different as they come from different sources. The most striking difference is expressed by the question you are asked in a restaurant when you order water. Still or Sparkling? But there is much more. The whole world of epicurean lifestyle lies between Still and Sparkling.

Recently, FineWaters released the FineWaters Balance which scales the differences between still and "loud bubbles" in bottled water. If we apply an "optimum" drinking temperature to this scale - we begin to notice another layer that draws yet another distinction to the waters. Many waters could be used for this little experiment but writing for a U.S. audience I wanted to use waters generally available in the U.S. Conducting a little tasting along the FineWaters Balance will give you the best introduction to the incredible richness of epicurean experiences with water. Certainly your own taste will reveal differences than we present - but we suggest:

FineWaters Balance Temperature Example of Category available in the U.S.
Bold 62°F | 17°C Perriere, Ty Nant, Calistoga, ...
Classic 60°F | 16°C Appolinaris, Gerolsteiner, San Pellegrino, ..
Light 58°F | 14°C Sole, Galvanina, Ramlosa, Blu, ...
Effervescent 56°F | 13°C Badoit, Voss, Highland spring, Hildon, ...
Still 54°F | 12°C Any

Serving all waters at the same temperature, let's say 55°F, will nicely show the differences in the waters. You will also be able to observe that a slight increase in temperature will have a calming effect on the waters with the larger, louder bubbles. This will allow you to better pair the waters with your food presentation and establish a true dialog. In general, the colder the water the more focused it will be compared to a slightly warmer temperature that tends to open up the water and allows the drinker to sample its subtle taste.

There is an Italian Sommelier Association, and in the introduction to one of their manuals, the following quote is provided: "tasting is an intelligent act that requires an aptitude, preparation and memory". Now, of course that manual is speaking of wine - but no doubt the same principals hold true with water tasting.

Additionally, that same manual goes on to say that "tasting for a technician is a difficult and very important matter, but at the same time it is fascinating. Each time the consumer approaches wine, any meal or social gathering can become a moment of tasting, even if only for pure pleasure".

There is nothing wrong with drinking water at almost any temperature but you should start paying attention and a little experimentation will reveal a lot of epicurean delight in the consumption of water.

For years, heath care and fitness professionals have stressed the importance of fluid intake and replacement in preventing dehydration. Therefore, most health conscience individuals are educated about dehydration and cases of dehydration have decreased in recent years.

Yet, in some cases, people may take dehydration prevention a bit too far and unintentionally drink too much water. Drinking an excessive surplus of water can lead to over-hydration or hyponatremia. Although hyponatremia is rare and seen primarily in serious endurance athletes, such as marathon runners, it can be dangerous and fitness enthusiasts should be aware of the condition.

In a study published in The New England Journal of Medicine (April 2005) of 488 runners that provided a usable blood sample at the finish line of the 2002 Boston Marathon, 13% had hyponatremia; 0.6 percent had critical hyponatremia.

The MedTerms.com medical dictionary defines hyponatremia as an abnormally low concentration of sodium in the blood. Hyponatremia is also known as “water intoxication”. Sodium (salt and chloride) is an electrolyte, which helps the body distribute water. This is essential for water balance and for your muscles and organs to function effectively. Electrolytes are lost through sweat. When exercising, our body temperature rises and we sweat to keep cool. The more we sweat, the more sodium lost. Sweat loss varies from as little as 16 ounces to over three quarts during each hour of exercise (Gatorade Sports and Science Institute). For this reason, it is important to replace lost body fluids during and after exercise. To completely replace these fluids, you must not only replace water, but also sodium and chloride. Those who consume excessive amounts of water after exercise can further deplete sodium and chloride levels, leading to electrolyte depletion and possibly over-hydration.

What Are the Symptoms of hyponatremia?
Over-hydration is disruptive to nerve cell function and can produce symptoms of lightheadedness or mild vertigo. Because brain cells are susceptible to fluid imbalances, over-hydration and water intoxication can produce neurological symptoms such as altered personality, and disoriented behavior. Water intoxication can also result in convulsions, circulatory shock, coma, and death.

Immediate medical attention is required when symptoms of over-hydration or water intoxication occur. To avoid complications, fluid intake (which is usually restricted and very slowly re-administered over many hours) should be very carefully monitored by a healthcare professional.

Can I Avoid Over-Hydration?
Yes. Over-Hydration and water intoxication can be avoided with careful monitoring of fluid intake when perspiring heavily, or when ill with diarrhea or vomiting.

Under these conditions, drinking plain water will not restore sodium loss nor will it adequately re-hydrate the body. Because they contain sodium, many Naturally Bottled Waters can help to quickly restore sodium loss.

Consultation with a health care professional can help athletes in heavy training, and individuals who are ill, to obtain adequate fluid intake and to avoid the risk of over-hydration.

[eugenelfiorenzil]

I can only say that bottled milk for babies are fine with cold water..