Taste Refined.
Science Defined.
The proof behind the passion
For generations, people have recognized that water can taste different. Long before modern analysis, these differences were observed, described, and remembered. Today, sensory science and water chemistry are beginning to explain what experience has always revealed.
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The Water Sensory Institute™ bridges scientific research with structured sensory evaluation. We curate and synthesize leading work on water flavor and maintain one of the most comprehensive publicly accessible databases focused on sensory-relevant water mineral composition, documenting more than 1,600 waters and growing.
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Our certified Water Sensory Practitioners and Specialists provide consulting services across all water contexts, including spring water, purified bottled water, and municipal supplies. From formulation and source evaluation to post-production quality assessment, we help organizations identify sensory deviation, understand water character, and communicate flavor clearly and responsibly.
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Whether you are a brand, a municipality, or a professional working with water flavor, the Water Sensory Institute offers a method-based approach to understanding the taste of water.
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Explore our global water database
We maintain a global water database documenting the mineral composition of over 1,600 waters from a wide range of sources. The database is designed to support sensory analysis by linking mineral content to observed flavor characteristics across different water types and origins.
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The collection is ongoing. If you are aware of a water that should be included, we welcome contributions that help expand coverage and improve the accuracy and usefulness of the database.
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