{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,19]],"date-time":"2026-08-19T18:50:50Z","timestamp":1787165450898,"version":"build-2736575974"},"reference-count":23,"publisher":"Wiley","issue":"12","license":[{"start":{"date-parts":[[2025,12,11]],"date-time":"2025-12-11T00:00:00Z","timestamp":1765411200000},"content-version":"vor","delay-in-days":10,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2025,12,1]],"date-time":"2025-12-01T00:00:00Z","timestamp":1764547200000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp;amp; Nutrition"],"published-print":{"date-parts":[[2025,12]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    This study investigated the impact of subthreshold\u2010level mixtures of KCl and MgSO\n                    <jats:sub>4<\/jats:sub>\n                    on the sensory preference of drinking water and identified key sensory drivers. Absolute thresholds were first determined, followed by sensory evaluation of individual and blended salt solutions using a 9\u2010point hedonic scale and CATA test. Design of Experiments (DOE) approach with quadratic polynomial regression optimized the binary mixtures. Results showed samples near the absolute thresholds (0.95\u2009mg\/L KCl; 0.65\u2009mg\/L MgSO\n                    <jats:sub>4<\/jats:sub>\n                    ) were most preferred. Beyond these thresholds, mineral salt concentration negatively correlated with hedonic rating. Sweetness was identified as a key positive driver, while astringency was a strong negative driver. The significant model revealed a nonadditive effect with a negative KCl\u2009\u00d7\u2009MgSO\n                    <jats:sub>4<\/jats:sub>\n                    interaction (antagonism), with a maximum predicted liking of 6.34 at 0.92\u2009mg\/L KCl and 0.60\u2009mg\/L MgSO\n                    <jats:sub>4<\/jats:sub>\n                    . These findings demonstrate that subthreshold\u2010level mixtures of mineral salts within a narrow concentration window can enhance water sensory quality by promoting sweetness and suppressing astringency, providing a foundation for developing premium bottled water.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.71339","type":"journal-article","created":{"date-parts":[[2025,12,12]],"date-time":"2025-12-12T04:31:06Z","timestamp":1765513866000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Sensory Preference of Drinking Water Influenced by Subthreshold\u2010Level Mineral Salt Mixtures"],"prefix":"10.1002","volume":"13","author":[{"given":"Xiaowei","family":"Li","sequence":"first","affiliation":[{"name":"School of Food Science and Biotechnology Zhejiang Gongshang University  Zhejiang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xin","family":"Shen","sequence":"additional","affiliation":[{"name":"School of Food Science and Biotechnology Zhejiang Gongshang University  Zhejiang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mohan","family":"Zhou","sequence":"additional","affiliation":[{"name":"School of Food Science and Biotechnology Zhejiang Gongshang University  Zhejiang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Junxi","family":"Lin","sequence":"additional","affiliation":[{"name":"School of Food Science and Biotechnology Zhejiang Gongshang University  Zhejiang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Miduo","family":"Yuan","sequence":"additional","affiliation":[{"name":"School of Food Science and Biotechnology Zhejiang Gongshang University  Zhejiang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yan","family":"Tong","sequence":"additional","affiliation":[{"name":"School of Food Science and Biotechnology Zhejiang Gongshang University  Zhejiang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Li","family":"Chen","sequence":"additional","affiliation":[{"name":"School of Food Science and Biotechnology Zhejiang Gongshang University  Zhejiang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8195-4425","authenticated-orcid":false,"given":"Shiyi","family":"Tian","sequence":"additional","affiliation":[{"name":"School of Food Science and Biotechnology Zhejiang Gongshang University  Zhejiang China"},{"name":"China\u2010UK Joint Research Laboratory of Eating Behaviour and Appetite Zhejiang Gongshang University  Zhejiang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuezhong","family":"Mao","sequence":"additional","affiliation":[{"name":"School of Food Science and Biotechnology Zhejiang Gongshang University  Zhejiang China"},{"name":"China\u2010UK Joint Research Laboratory of Eating Behaviour and Appetite Zhejiang Gongshang University  Zhejiang China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,12,11]]},"reference":[{"key":"e_1_2_11_2_1","doi-asserted-by":"publisher","DOI":"10.1002\/awwa.2501"},{"key":"e_1_2_11_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2011.07.023"},{"key":"e_1_2_11_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodqual.2007.01.002"},{"key":"e_1_2_11_5_1","doi-asserted-by":"publisher","DOI":"10.1037\/h0027744"},{"key":"e_1_2_11_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jenvman.2021.113161"},{"key":"e_1_2_11_7_1","first-page":"300","article-title":"An Index Number System for Rating Water Quality","volume":"37","author":"Horton R. 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