Taste-and-odor testing provides a means to monitor real-time aesthetic quality and
customer satisfaction. Recently, it has also been suggested as a means to monitor water
security. This paper describes eleven methods for the sensory analysis of drinking water or the training of
sensory analysts. Guidance is provided on how to match the sensory
method(s) to the needs of a water utility or to a specific taste-and-odor problem
encountered by the drinking water industry. Includes 23 references, tables.