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J Food Sci. 2007 Jun;72(5):S298-302.

Effect of pH on the taste of alkaline electrolyzed water.

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  • 1Yamawaki Gakuen Junior College, 4-10-36, Akasaka, Minato-ku, Tokyo 107-8371, Japan. koseki@ka.baynet.ne.jp

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.

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