通过味觉评估，应用饮用水应无味、无味、无色和透明的传统原则，可以显著提高饮用水质量，降低消费者的健康风险。包括26个参考图表和插图。

Application of the traditional principle that drinking water should be tasteless, odorless, colorless, and transparent through taste assessment can contribute significantly to better quality drinking water and reduced health risks to the consumer. Includes 26 references graphs tables illustrations.