Sensory Interference in Culinary and Brewing Science

In culinary applications, chlorine serves as a significant sensory contaminant. Chlorine and its more stable derivative, chloramine, have exceptionally low flavor thresholds, often detectable by the human palate at concentrations as low as 0.1 to 0.5 mg/L. In the brewing of coffee and tea, chlorine reacts with polyphenols and aromatic compounds to produce chlorophenols, which impart a medicinal or plastic-like off-flavor. Additionally, porous foods—such as rice, legumes, and pasta—absorb the water they are cooked in. If the water contains high levels of residual chlorine, the resulting chemical "aftertaste" can mask the natural flavors of the ingredients and affect the overall quality of the meal. This content is AI-generated. Please review and verify the information for accuracy.

References:

• Specialty Coffee Association (SCA), "Water Quality Handbook" (2025 Edition).
• Journal of Food Science and Technology, "Sensory impact of water disinfection residuals on cooked foods."
• Institute of Food Technologists (IFT), "Water quality considerations in food processing and preparation."