Full Description

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.

Product Details

Edition: Vol. 78 - No. 3 Published: 03/01/1986 Number of Pages: 6File Size: 1 file , 1.5 MB