Is it possible that specific land uses (e.g. forests, grass, heather) results in particular mineral water compositions with specific taste and health attributes?

The research initiative "Taste of Water" is divided into two parts: i) Identifying the "fingerprint" of vegetation on groundwater composition, and ii) relating water composition to the taste of water.

The project makes use of advanced analytical chemical techniques including chemometrics; part ii) is carried out in collaboration with the Department of Food Science, LIFE.

Peter E. Holm,  & Helle Marcussen,  & Jan H. Christensen,  & Hans Chr. B. Hansen,