An indicator that describes the minimum concentration of taste-causing substances in water that a person can sense. Expressed in taste threshold units (SV)
Shows the sensory quality of water, which affects its suitability for domestic and industrial use
A high taste threshold indicates the presence of organic or chemical contamination, may pose a sanitary risk and reduce consumer confidence in water quality
Taste changes are often associated with the presence of dissolved minerals, metals or organic compounds
In occupational health and safety assessments (drinking water quality)
In water control of industrial facilities (food industry, beverage production)
In environmental studies (assessment of the condition of water bodies, identification of pollution sources)
