Influence of minerals on the taste of bottled and tap water: AÂ chemometric approach

► Sensory and chemical data of bottled and tap waters were analyzed using chemometrics. ► Principal Component Analysis and Partial Least Squares regression have been used. ► PCA revealed that water samples rich on HCO3−, SO42−, Ca2+ and Mg2+ were preferred. ► PLS discovered that water samples with high TDS concentration were disliked. ► The existing correlations were displayed by means of chemometric visualization tools.