饮用水行业需要一种标准方法，以定性和可重复的方式描述水样的实际风味和香气，并提供感官（味道和气味）感觉强度的定量估计。该方法应适用于各种问题的所有水务设施，并且每个水务设施应能够培训其人员，使其能够毫无困难地使用该方法。本文讨论了风味剖面法，该方法可以发展成为饮用水感官分析的标准方法。 涵盖的主题包括:选择和培训风味曲线分析（FPA）小组成员，饮用水评估的FPA方法，以及FPA方法标准化的目标。包括51个参考文献和表格。

A standard method is needed in the drinking water industry to describe the actual flavor and aroma of a water sample in a qualitative and reproducible way, and to provide a quantitative estimate of the intensities of organoleptic (taste and odor) sensations. The method should be applicable for use in all water utilities over a wide range of problems, and each water utility should be able to train its personnel to use such a method without difficulties. This paper discusses the flavor profile method, a method that could be developed into a standard method for sensory analysis of drinking water. Topics covered include: selecting and training flavor profile analysis (FPA) panelists, FPA methodology for the evaluation of drinking water, and goals for standardizing the FPA method. Includes 51 references, tables.