Can anyone give me a comparison in flavor for the two water treatment techniques?
On flavor, it depends.
RO has the ability to remove pretty much all of the mineral salts which leaves the water without much taste at all. However, most RO units come with a GAC (granurally activated carbon) and mineral finish filter that imparts some taste back into the water.
Filtration works by absorbing some compounds and mechanically preventing larger particles of other compounds from passing. These don't do as complete of a job removing mineral salts as RO, and most filters have a GAC component at the end also. So taste differentials would depend on what absorbtive materials are in the filter product. If the filter absorbs chlorine based salts and not sulfate based salts you could still have an undesireable taste after filtration.
Truthfully, if you look at most designer mineral water (Dasani for example) they use ultra pure RO water from a municipal water supply and then add back a mineralized component for taste.
RO will give a consistent taste prior to GAC and mineral finishing, and you can shop around for finishing filters that impart a taste you like.
Filtration products final flavor will depend on the materials used and your existing water quality.
Last edited by ospurt; 02-03-2012 at 04:37 PM.
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