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One of the basic prerequisites for properly conducting sensory analysis is selecting suitable candidates as members of the tasting panel.

In consumer tests, the sensory acceptance for each individual product is determined using a scale with verbal anchor points.

This method is employed for determining the appropriate level of intensity for certain product attributes.

One of the basic prerequisites for properly conducting sensory analysis is selecting suitable candidates to serve as members of the tasting panel.

A water sample is run through an ion exchanger in which all of the cations are replaced with hydrogen ions. The sulfate is determined through titration in the presence of a previously prepared barium chloride solution, of which a known amount in excess of that required is added in advance. The quantity is measured by complexometric titration. The difference between the initial concentration of barium chloride and the amount determined by back titration corresponds to the sulfate content.

In many cases, particularly at higher contents, an alternative and sufficiently accurate measurement is possible, called the “negative m value” or the “total mineral acid value” (without carbonic acid). This is achieved through titration. Subsequently, the mval values for the anions (Cl^-, NO₃^-, NO₂^-, PO₄^3-) are subtracted from the result.

Transformation of the chloride ions in the presence of silver ions produces silver chloride, which is not very soluble, until all the chloride ions are bound. The excess silver ions react with chromate ions to silver chromate, which exhibits a reddish brown color:

Cl ^-     +   Ag⁺            →     AgCI

2 Ag⁺ +   CrO₄^2-        →    Ag₂CrO₄