<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1390-6542</journal-id>
<journal-title><![CDATA[Enfoque UTE]]></journal-title>
<abbrev-journal-title><![CDATA[Enfoque UTE]]></abbrev-journal-title>
<issn>1390-6542</issn>
<publisher>
<publisher-name><![CDATA[Universidad UTE]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1390-65422020000400057</article-id>
<article-id pub-id-type="doi">10.29019/enfoqueute.v11n4.533</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Análisis físico - químico e influencia de los minerales disueltos en el sabor del agua potable, de las principales plantas de tratamiento de Quito]]></article-title>
<article-title xml:lang="en"><![CDATA[Physical - chemist analysis and influence of dissolved minerals on the tap water taste from Quito´s principals treatment plants]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Torres-Silva]]></surname>
<given-names><![CDATA[Stephanie]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Tapia-Calvopiña]]></surname>
<given-names><![CDATA[Ivan]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Goetschel-Gomez]]></surname>
<given-names><![CDATA[Lorena]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pazmiño-Salazar]]></surname>
<given-names><![CDATA[Edgar]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Central del Ecuador  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Central del Ecuador  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Central del Ecuador  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Central del Ecuador  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Ecuador</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2020</year>
</pub-date>
<volume>11</volume>
<numero>4</numero>
<fpage>57</fpage>
<lpage>70</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_arttext&amp;pid=S1390-65422020000400057&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_abstract&amp;pid=S1390-65422020000400057&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_pdf&amp;pid=S1390-65422020000400057&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El sabor del agua potable está influenciado por sustancias disueltas como: Na., K., Fe3+, Cu2+, Ca2+, Mg2+,HCO.., NO.., Cl., SO.2- y CaCO.. El presente estudio se llevó a cabo en la Empresa Pública Metropolitana de Agua Potable y Saneamiento (Epmaps), encargada de potabilizar y distribuir el agua en Quito. Se tomaron muestras de agua en seis plantas de tratamiento durante cinco semanas y se realizaron los siguientes análisis: evaluación sensorial con un panel de jueces entrenados, que determinaron el grado de aceptación (Prueba FRA (Flavor Rating Assessment)) y el grado de satisfacción (Prueba hedónica), determinación de parámetros fisicoquímicos y de la concentración de minerales disueltos. Posteriormente, se correlacionó la concentración de minerales y el sabor, mediante análisis factorial múltiple con análisis de componentes principales. Se demostró que la concentración de minerales disueltos influye directamente en el sabor del agua potable y que, estadísticamente, el mejor método sensorial es la prueba hedónica. Todas las muestras cumplieron la norma ecuatoriana y únicamente el agua de la planta de tratamiento 2 (PT2) obtuvo menor valoración sensorial. Su sabor fue descrito como ligeramente salado, lo que se relaciona con sus concentraciones de Ca2+, Mg2+, Na., K., HCO.., CaCO. y Cl..]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Drinking water flavor is influenced by some dissolved substances like Na., K., Fe3+, Cu2+, Ca2+, Mg2+, HCO.., NO.., Cl., SO.2- and CaCO3. This research was conducted in the Public Metropolitan Water and Sanitation Company or EPMAPS (for its acronym in Spanish) which is in charge of water purification and distribution in Quito. It was taken samples from six different treatment plants during five weeks and the following analysis were made: Sensory analysis executed by a panel of trained judges, who evaluated the acceptance ratio (FRA Test (Flavor Rating Assessment)) and the satisfaction ratio (Hedonic Test), physiochemical parameters determination and dissolved minerals concentration. Later the minerals concentration was correlated with the water&#8217;s flavor through a multiple factor analysis with main components analysis. As a result of this correlation, it was evidenced that the dissolved mineral concentration directly influences on the tap water flavor and determined statistically that the best sensory analysis is the Hedonic Test. Only the water from the treatment plant number 2 (PT2) obtained a lower sensorial valuation, whose flavor was described as lightly salted, which is related to its concentration of Ca2., Mg2., Na., K., HCO.., CaCO. y Cl..]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[AGUA POTABLE]]></kwd>
<kwd lng="es"><![CDATA[MINERALES DISUELTOS]]></kwd>
<kwd lng="es"><![CDATA[SABOR]]></kwd>
<kwd lng="es"><![CDATA[ANÁLISIS SENSORIAL]]></kwd>
<kwd lng="es"><![CDATA[QUITO]]></kwd>
<kwd lng="en"><![CDATA[DRINKING WATER]]></kwd>
<kwd lng="en"><![CDATA[DISSOLVED MINERALS]]></kwd>
<kwd lng="en"><![CDATA[TASTE]]></kwd>
<kwd lng="en"><![CDATA[SENSORY ANALYSIS]]></kwd>
<kwd lng="en"><![CDATA[QUITO]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<nlm-citation citation-type="">
<collab>Azoulay A</collab>
<source><![CDATA[Journal of the General Internal Medicine]]></source>
<year>2001</year>
</nlm-citation>
</ref>
<ref id="B2">
<nlm-citation citation-type="">
<collab>Burlingame G</collab>
<source><![CDATA[American Water Works Association]]></source>
<year>2017</year>
</nlm-citation>
</ref>
<ref id="B3">
<nlm-citation citation-type="">
<collab>Dietrich y Burlingame</collab>
<source><![CDATA[Environmental Science and Technology]]></source>
<year></year>
</nlm-citation>
</ref>
<ref id="B4">
<nlm-citation citation-type="">
<collab>Dietrich y Burlingame</collab>
<source><![CDATA[Science of the Total Environment]]></source>
<year></year>
</nlm-citation>
</ref>
<ref id="B5">
<nlm-citation citation-type="">
<collab>Dinelli E</collab>
<source><![CDATA[Journal of Geochemical Exploration]]></source>
<year></year>
</nlm-citation>
</ref>
<ref id="B6">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Franks]]></surname>
<given-names><![CDATA[M. L.]]></given-names>
</name>
</person-group>
<source><![CDATA[Nutrients]]></source>
<year>2019</year>
</nlm-citation>
</ref>
<ref id="B7">
<nlm-citation citation-type="">
<collab>Harmon D</collab>
<source><![CDATA[Appetite]]></source>
<year></year>
</nlm-citation>
</ref>
<ref id="B8">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[INEC]]></surname>
<given-names><![CDATA[I. N.]]></given-names>
</name>
</person-group>
<source><![CDATA[Accesibilidad y uso del agua en los hogares ecuatorianos, por regiones naturales]]></source>
<year>2013</year>
</nlm-citation>
</ref>
<ref id="B9">
<nlm-citation citation-type="">
<collab>INEN</collab>
<source><![CDATA[Agua para consumo humano]]></source>
<year>2020</year>
</nlm-citation>
</ref>
<ref id="B10">
<nlm-citation citation-type="">
<collab>INEN</collab>
<source><![CDATA[Rotulado nutricional. Requisitos]]></source>
<year>2008</year>
</nlm-citation>
</ref>
<ref id="B11">
<nlm-citation citation-type="">
<collab>INEN ISO</collab>
<source><![CDATA[Calidad del agua determinación de la alcalinidad Quito]]></source>
<year>2014</year>
</nlm-citation>
</ref>
<ref id="B12">
<nlm-citation citation-type="">
<collab>López et al</collab>
<source><![CDATA[Research and Technology AQUA]]></source>
<year>2017</year>
</nlm-citation>
</ref>
<ref id="B13">
<nlm-citation citation-type="">
<collab>NTE INEN</collab>
<source><![CDATA[Agua potable Determinación de la dureza total por titulación con EDTA]]></source>
<year>2016</year>
</nlm-citation>
</ref>
<ref id="B14">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[OMS]]></surname>
<given-names><![CDATA[O. M.]]></given-names>
</name>
</person-group>
<source><![CDATA[Aspectos químicos]]></source>
<year>2006</year>
</nlm-citation>
</ref>
<ref id="B15">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Perry]]></surname>
<given-names><![CDATA[K. Y.]]></given-names>
</name>
</person-group>
<source><![CDATA[Journal of Food Composition and Analysis]]></source>
<year></year>
</nlm-citation>
</ref>
<ref id="B16">
<nlm-citation citation-type="">
<collab>Platikanov S</collab>
<source><![CDATA[Water Research]]></source>
<year></year>
</nlm-citation>
</ref>
<ref id="B17">
<nlm-citation citation-type="">
<collab>Rahman I</collab>
<source><![CDATA[Food Control]]></source>
<year>2017</year>
</nlm-citation>
</ref>
<ref id="B18">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Salguero]]></surname>
<given-names><![CDATA[L. G.-G.-L.-G.]]></given-names>
</name>
</person-group>
<source><![CDATA[Food Chemistry]]></source>
<year>2013</year>
</nlm-citation>
</ref>
<ref id="B19">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sancho]]></surname>
<given-names><![CDATA[J. E.]]></given-names>
</name>
</person-group>
<source><![CDATA[Introducción al análisis sensorial de los alimentos]]></source>
<year>2002</year>
</nlm-citation>
</ref>
<ref id="B20">
<nlm-citation citation-type="">
<collab>Standard Methods</collab>
<source><![CDATA[Standard Methods for the examination of Water and Wastewater]]></source>
<year>2012</year>
</nlm-citation>
</ref>
<ref id="B21">
<nlm-citation citation-type="">
<collab>Standard Methods</collab>
<source><![CDATA[Standard Methods for the examination of Water and Wastewater.]]></source>
<year>2012</year>
</nlm-citation>
</ref>
<ref id="B22">
<nlm-citation citation-type="">
<collab>Standard Methods</collab>
<source><![CDATA[Standard Methods for the examination of Water and Wastewater ed]]></source>
<year>2012</year>
</nlm-citation>
</ref>
<ref id="B23">
<nlm-citation citation-type="">
<collab>Standard Methods</collab>
<source><![CDATA[Standard Methods for the examination of Water and Wastewater.]]></source>
<year>2012</year>
</nlm-citation>
</ref>
<ref id="B24">
<nlm-citation citation-type="">
<collab>Standard Methods</collab>
<source><![CDATA[Standard Methods for the examination of Water and Wastewater]]></source>
<year>2012</year>
</nlm-citation>
</ref>
<ref id="B25">
<nlm-citation citation-type="">
<collab>Standard Methods</collab>
<source><![CDATA[Standard Methods for the examination of Water and Wastewater.]]></source>
<year>2012</year>
</nlm-citation>
</ref>
<ref id="B26">
<nlm-citation citation-type="">
<collab>Standard Methods</collab>
<source><![CDATA[Standard Methods for the examination of Water and Wastewater.]]></source>
<year>2012</year>
</nlm-citation>
</ref>
<ref id="B27">
<nlm-citation citation-type="">
<collab>Standard Methods</collab>
<source><![CDATA[Standard Methods for the examination of Water and Wastewater.]]></source>
<year>2012</year>
</nlm-citation>
</ref>
<ref id="B28">
<nlm-citation citation-type="">
<collab>Standard Methods</collab>
<source><![CDATA[Standard Methods for the examination of Water and Wastewater.]]></source>
<year>2012</year>
</nlm-citation>
</ref>
<ref id="B29">
<nlm-citation citation-type="">
<collab>Standard Methods</collab>
<source><![CDATA[Standard Methods for the examination of Water and Wastewater.]]></source>
<year>2012</year>
</nlm-citation>
</ref>
<ref id="B30">
<nlm-citation citation-type="">
<collab>Standard Methods</collab>
<source><![CDATA[Standard Methods for the examination of Water and Wastewater.]]></source>
<year>2012</year>
</nlm-citation>
</ref>
<ref id="B31">
<nlm-citation citation-type="">
<collab>USEPA</collab>
<source><![CDATA[Secondary Drinking Water Standards: Guidance for Nuisance Chemicals]]></source>
<year>2020</year>
</nlm-citation>
</ref>
<ref id="B32">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Villarroel]]></surname>
<given-names><![CDATA[L. A.]]></given-names>
</name>
</person-group>
<source><![CDATA[Aplicación del analisis de componentes principales en el desarrollo de productos.]]></source>
<year>2003</year>
</nlm-citation>
</ref>
<ref id="B33">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Vingerhoeds]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<source><![CDATA[Water Research]]></source>
<year>2017</year>
</nlm-citation>
</ref>
<ref id="B34">
<nlm-citation citation-type="">
<collab>Wang A</collab>
<source><![CDATA[Food Quality and Preference]]></source>
<year></year>
</nlm-citation>
</ref>
</ref-list>
</back>
</article>
