concentration of potential potable water contaminants. Water Res. 30:331.

2160 TASTE*#(23)
2160 A. Introduction
1. General Discussion
Taste refers only to gustatory sensations called bitter, salty, sour, and sweet that result from
chemical stimulation of sensory nerve endings located in the papillae of the tongue and soft
palate. Flavor refers to a complex of gustatory, olfactory, and trigeminal sensations resulting
from chemical stimulation of sensory nerve endings located in the tongue, nasal cavity, and
oral
cavity.1 Water samples taken into the mouth for sensory analysis always produce a flavor,
although taste, odor, or mouth-feel may predominate, depending on the chemical substances
present. Methods for sensory analysis presented herein require that the sample be taken into
the
mouth, that is, be tasted, but technically the sensory analysis requires evaluation of the
complex
sensation called flavor. As used here, taste refers to a method of sensory analysis in which
Standard Methods for the Examination of Water and Wastewater
© Copyright 1999 by American Public Health Association, American Water Works Association, Water Environment
Federation
samples are taken into the mouth but the resultant evaluations pertain to flavor.
Three methods have been developed for the sensory evaluation of water samples taken into
the mouth: the flavor threshold test (FTT), the flavor rating assessment (FRA), and the flavor
profile analysis (FPA) (Section 2170). The FTT is the oldest. It has been used extensively and
is
particularly useful for determining if the overall flavor of a sample of finished water is
detectably different from a defined standard.2 The FRA is especially valuable for determining
if
a sample of finished water is acceptable for daily consumption,3 and the FPA is most useful
for
identifying and characterizing individual flavors in a water sample.4
Make flavor tests only on samples known to be safe for ingestion. Do not use samples that
may be contaminated with bacteria, viruses, parasites, or hazardous chemicals, that contain
dechlorinating agents such as sodium arsenite or that are derived from an unesthetic source.
Do
not make flavor tests on wastewaters or similar untreated effluents. Observe all sanitary and
esthetic precautions with regard to apparatus and containers contacting the sample. Properly
clean and sterilize containers before using them. Conduct analyses in a laboratory free from
interfering background odors and if possible provide non-odorous carbon-filtered air at
constant
temperature and humidity. Use the procedure described in Section 2150 with respect to
tasteand
odor-free water to prepare dilution water and reference samples.
2. References
1. GELDARD, F.A. 1972. The Human Senses. John Wiley & Sons, New York, N.Y.
2. BAKER, R.A. 1961. Taste and Odor in Water: A Critical Review. Manufacturing
Chemists’ Assoc., Washington, D.C.
3. BRUVOLD, W.H. 1968. Scales for rating the taste of water. J. Appl. Psychol. 52:245.
4. MALLEVIALE, J. & I.H. SUFFET, eds. 1987. The Identification and Treatment of Tastes
and Odors in Drinking Water. American Water Works Association Research