A standard method is needed in the drinking water industry to describe the actual flavor and aroma of a water sample in a qualitative and reproducible way, and to provide a quantitative estimate of the intensities of organoleptic (taste and odor) sensations. The method should be applicable for use in all water utilities over a wide range of problems, and each water utility should be able to train its personnel to use such a method without difficulties. This paper discusses the flavor profile method, a method that could be developed into a standard method for sensory analysis of drinking water. Topics covered include: selecting and training flavor profile analysis (FPA) panelists, FPA methodology for the evaluation of drinking water, and goals for standardizing the FPA method. Includes 51 references, tables.
| Edition : | Vol. 78 - No. 3 |
| File Size : | 1
file
, 1.5 MB |
| Note : | This product is unavailable in Ukraine, Russia, Belarus |
| Number of Pages : | 6 |
| Published : | 03/01/1986 |
