Tastes and Odors: The Flavor Profile Method

Flavor profile analyses have been used by The Metropolitan Water District of Southern California to assist in detecting, controlling, and understanding off‐flavors in drinking water. This method has proved to be better than the traditional threshold odor number determination. A flavor profile panel has been selected and trained in the method, and a library of reference materials has been developed. Applications have included assessments of: earthy flavors caused by geosmin and 2‐methylisobomeol (microbiological metabolites); differences in waters disinfected with chlorine and chloramines; and medicinal off‐flavors in finished waters.