kémhatás

Kémhatás is a Hungarian term used to describe the chemical character of a substance or medium, especially the taste or odor generated by chemical compounds. It denotes a qualitative, organoleptic property rather than a purely physical or biological one, and it is applied in various technical and regulatory contexts, including water, air, food, and consumer products.

In water quality, kémhatás refers to the presence of detectable taste or odor caused by dissolved substances. It is typically assessed through sensory evaluation by trained testers and is supported by laboratory analyses that identify and quantify the responsible compounds, such as minerals, sulfur compounds, metal ions, or organic residues. Regulations may specify limits or guidance values for acceptable kémhatás in drinking water.

Assessment methods combine subjective and objective approaches. Organoleptic assessment relies on trained panels to detect and describe the odor and taste, while instrumental analyses (for example, chromatography or spectroscopy) identify specific chemicals responsible for the effect and measure their concentrations. Although pH is a related chemical property, kémhatás is distinct from pH and can occur at neutral or non-extreme pH levels.

Significance of kémhatás lies in its usefulness as an indicator of water quality, product safety, or storage and processing conditions. A noticeable kémhatás can prompt further investigation, treatment, or remediation to ensure acceptability and compliance. The term is similarly used in food and cosmetic contexts to describe undesirable chemical flavors or aromas resulting from processing, additives, or degradation.

Etymology-wise, kémhatás derives from kemia (chemistry) and hatás (effect).