Development of an Electronic Tongue-Based Taste Index for Process Monitoring and Anomaly Detection in Drinking Water Treatment

Taste is a critical yet under-monitored parameter influencing consumer trust in drinking water. Despite its importance, conventional systems rarely quantify taste objectively for operational management. This study introduces a novel sensor-based Taste Index (TI), developed using a potentiometric electronic tongue (E-tongue) with seven ion-selective electrodes, to enable continuous, quantitative evaluation of taste stability across treatment and distribution systems. Multivariate analyses, including principal component analysis and partial least squares discriminant analysis, characterized treatment-dependent variations and spatial heterogeneity. The TI was defined as the normalized Euclidean distance from the final treated water reference (TI = 0.00). Results showed raw water at TI = 1.00, while a temporary increase to TI = 0.38 post-ozonation indicated the formation of taste-active byproducts. Notably, distribution samples with TI > 0.4 precisely corresponded to areas with documented aesthetic complaints. This research presents the first application of a sensor-derived TI for proactive taste monitoring. By enabling early anomaly detection and process tracking, the TI supports data-driven, consumer-centered water management. Its scalability and real-time applicability position it as a practical tool for smart water infrastructure and enhanced operational control.