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Humans as Sensors to Evaluate Drinking Water Taste and Odor: A Review
Author(s) -
Burlingame Gary A.,
Doty Richard L.,
Dietrich Andrea M.
Publication year - 2017
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 - 10.5942/jawwa.2017.109.0118
Subject(s) - sensory system , odor , quantitative sensory testing , test (biology) , taste , guard (computer science) , organoleptic , reliability (semiconductor) , quality (philosophy) , computer science , discrimination testing , psychology , cognitive psychology , mathematics , ecology , neuroscience , statistics , biology , power (physics) , philosophy , epistemology , quantum mechanics , programming language , significant difference , physics
Over the past 70 years, both trained and untrained consumer sensory panels have been used to evaluate and monitor the quality of foods and beverages. Although much has been learned about the strengths and weaknesses of using humans as sensory assessors within a range of businesses, including the water industry, traditional approaches to the sensory evaluation of drinking water can still be improved. Specific limitations of test procedures, designs, and analyses have been identified that need to be addressed to optimize the sensitivity, validity, and reliability of organoleptic testing. Depending on the complexity of the sensory test, it is not sufficient to simply follow a written test procedure. In general, careful attention must be given to the test administration and data evaluation to guard against the many factors that can influence the results. Ultimately, however, humans remain the quintessential sensory analyzers essential for assessing and maintaining the sensory quality of water at the highest levels possible.