Ozonation Effect on Taste in Water Packaged in High Density Polyethylene Bottles

¹ Department of Dairy Science, Louisiana Agricultural Experiment Station, Louisiana State University Agricultural Center, Baton Rouge 70803

The effect of ozonation on packaged water samples with high levels of a combination of monovalent ions and silica and elevated devalention was studied. The water samples were packaged in high density polyethylene bottles and exposed to either .3 or 3.0 ppm ozone. A 12-member difference taste panel was used as a quality control screening tool. Also, the effect of blow molding temperature on product quality was evaluated (176.7 or 231.1°C). The amount of ash in the carton varied from .027 to .037%. The containers were treated with either 185 or 235 ppm butylated hydroxytoluene. Using bottles with no holding period caused the development of a detectable taste no matter what the ozone level of the water. The level of the plastic off-taste increased with increasing ozone level. Increasing the level of butylated hydroxytoluene in the bottle decreased the extent of taste development. Catalyst residue in the polymer did not appear to contribute to the development of off-tastes in the bottle. There was a taste preference for the water stored in glass containers which decreased as the antioxidant content increased. Overall, the development of water off-taste occurred least in glass containers and most often in high density polyethylene containers with no butylated hydroxytoluene; off-taste was noted with increased frequency as levels of butylated hydroxytoluene were decreased in high density polyethylene. Also, softer water appeared to be less sensitive to development of off-taste than hard water treatments.

Key Words: ozonation • high density polyethylene • taste panels

Submitted on April 27, 1990
Accepted on August 27, 1989