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Olfactory and chemical analysis of taste and odor episodes in drinking water supplies

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Abstract

This paper evaluated the presentknowledge of taste and problems in drinkingwater supplies in the form of a ``Taste and OdorWheel'' which organises the relationshipsbetween specific taste and odor problems andtheir causes. The Flavor Profile Analysis (FPA)method enabled the development of the odordescriptors on the wheel. The abilities andshort-comings of the FPA method for odorevaluation by taste and odor panels wereevaluated. The present state of development oftaste and odor standards for drinking water wasthen discussed.

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Authors and Affiliations

  1. Environmental Health Sciences, Environmental Science and Engineering Program, UCLA School of Public Health, LA, CA, 90095, USA

    I.H. (Mel) Suffet

  2. Department of Chemistry, Oakland University, Rochester, MI, 48309, USA

    Linda Schweitze

  3. American Water Works Association Research Foundation, Denver, CO, 80625, USA

    Djanette Khiari

Authors
  1. I.H. (Mel) Suffet
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  2. Linda Schweitze
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  3. Djanette Khiari
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Suffet, I.(., Schweitze, L. & Khiari, D. Olfactory and chemical analysis of taste and odor episodes in drinking water supplies. Re/Views in Environmental Science and Bio/Technology 3, 3–13 (2004). https://doi.org/10.1023/B:RESB.0000040012.94870.48

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