1. Discussion
Flavor profile analysis (FPA) is one of several techniques for identifying water sample taste and odor.1 For general information on taste, see Section 2160; for information on odor, see Section 2150.
FPA is designed to evaluate the tastes and odors important in drinking water. It is not used to judge a sample, to determine preferences between samples, or to determine acceptance of a water sample for public consumption. FPA is used to define a water sample’s taste and odor attributes, which then could be related to, or associated with, consumer perceptions (e.g., customer complaints2).
One of FPA’s strengths is its use of well-trained panelists who use specific, standardized terminology and can discern and express small differences between samples. Each panelist assigns to each sample descriptors that characterize the tastes and odors detected. Each descriptor is given an intensity (relative to standards) that indicates the strength of each taste and odor. After individual evaluations, panelists share results and attempt to come to a consensus of descriptors and intensities for each sample. The quality of training and data interpretation determine the value of FPA results.
Because dilution may change measured descriptors,3,4 FPA determines the strength or intensity of each perceived taste or odor without sample dilution.