南加州大都会水区已经使用风味剖面分析来帮助检测、控制和理解饮用水中的异味。该方法优于传统的阈值气味数测定方法。选择并培训了一个风味分析小组，并开发了一个参考资料库。应用包括评估:土工蛋白和2-甲基异龙脑（微生物代谢物）引起的土味；氯和氯胺消毒水的差异；以及成品水中的药用异味。包括29个参考文献、表格和图表。

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-methylisoborneol (microbiological metabolites); differences in waters disinfected with chlorine and chloramines; and medicinal off-flavors in finished waters. Includes 29 references, tables, figures.