title: Effect of pH on the taste of alkaline electrolyzed water.
abstract: The pH dependence of the taste of alkaline electrolyzed water (AEW) made by electrolyzing bottled mineral waters was examined by sensory evaluation. For water with a calcium concentration of 79 or 93 mg/L, the taste of AEW with a pH of 9.5 was considered better than that of the unelectrolyzed water. In contrast, for water with a calcium concentration of 10 mg/L, the taste of the unelectrolyzed water was preferred to that of AEW with a pH of 9.5. Electrolysis reduced the calcium concentrations in waters with calcium concentrations of 79 or 93 mg/L, but did not change the calcium concentration in water with a calcium concentration of 10 mg/L. Electrolysis probably improved the taste of water with a higher calcium concentration by reducing the calcium concentration; however, the effect of electrolysis on water with a calcium concentration of 10 mg/L is likely to be the result of the pH increase alone.
authors.affiliation: Yamawaki Gakuen Junior College, 4-10-36, Akasaka, Minato-ku, Tokyo 107-8371, Japan. koseki@ka.baynet.ne.jp
authors.forename: M
authors.initials: M
authors.lastname: Koseki
authors.forename: Y
authors.initials: Y
authors.lastname: Tanaka
authors.forename: H
authors.initials: H
authors.lastname: Noguchi
authors.forename: T
authors.initials: T
authors.lastname: Nishikawa
mesh_terms: D002118:Calcium / Q000032:analysis* / Q000494:pharmacology*; D003258:Consumer Behavior; D004305:Dose-Response Relationship, Drug; D006801:Humans; D006861:Hydrogen Peroxide / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D007564:Japan; D013649:Taste / Q000187:drug effects / Q000502:physiology
chemical_list: C118085:superoxidized water; D006861:Hydrogen Peroxide; D002118:Calcium