In recent years, with the improvement of residents’ income level and the rise of health awareness, more consumers tend to choose natural, healthy, sugar free and non added health drinks. The growth rate of products represented by mineral water has increased significantly.
For more and more picky consumers, the taste of mineral water is also a deciding factor. So what determines the taste of mineral water?In fact, the personality of water can vary according to its minerality, balance, and body of water.
75% of the taste experience comes from the intensity of bubbles, and the other 20% comes from the TDS value. Different pH is also one of the factors that affect the taste of water, but this part only accounts for 5% of the flavor that people can feel.
75%: intensity of bubbles
Please refer to the table below for the bubble rating criteria and the best serving temperature for bottled water.
| Bubble water classification | Still | Effervescent | Light | Classic | Bold |
| Temperature for serving water(℃) | 12 | 14 | 14 | 16 | 17 |
| Bubble content(mg/l) | 0 | 0-2.5 | 2.5-5 | 5-7.5 | ≥7.5 |
20% : the TDS value
The concept of TDS experts often mention that you can always find the TDS logo on the mineral water bottles you buy.It represents the total amount of dissolved solids and is measured in milligrams per liter (mg/L), indicating how many milligrams of dissolved solids are dissolved in 1 liter of water.The higher the TDS, the more impurities are contained in the water, and the natural minerals are classified as “impurities.”
TDS index reference table
| Very low | 0-50mg/l |
| Low | 50-250mg/l |
| Medium | 250-800mg/l |
| High | 800-1500mg/l |
| Very high | 1500mg/l |
5%: pH of water
In the range of ph5-10,in fact, pH has little effect on taste,the pH of most mineral water is in this range.
