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Flavor Profile Analysis: Taste and Odor Control of the Future
Author(s) -
Bartels Jeroen H.M.,
Burlingame Gary A.,
Suffet I.H. Mel
Publication year - 1986
Publication title -
journal ‐ american water works association
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.466
H-Index - 74
eISSN - 1551-8833
pISSN - 0003-150X
DOI - 10.1002/j.1551-8833.1986.tb05714.x
Subject(s) - flavor , odor , organoleptic , taste , aroma , sensory system , sensory analysis , food science , environmental science , computer science , chemistry , psychology , cognitive psychology , organic chemistry
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. The flavor profile method, a method that could be developed into a standard method for sensory analysis of drinking water, is discussed.