最近，由于流域的快速发展和随后的湖泊水质恶化，圣保罗地区水服务局（SPRW）一直受到严重的味道和气味问题的困扰。为了缓解这些问题，SPRWS于1984年开始了一项综合计划，旨在实现以下目标:确定水质问题的原因；流域管理和水库恢复；实施风味特征分析（FPA）小组；以及厂内处理技术的评估和优化。本文讨论了这些成分如何在SPRW成功改善处理水质量、减少味觉和气味投诉方面发挥关键作用。还讨论了密西西比河上游水源保护倡议及其项目活动和预算摘要。包括表格，数字。

In the recent past, the Saint Paul Regional Water Services (SPRWS) has been troubled by severe taste and odor problems due to the rapid development of the watershed and subsequent deterioration of lake water quality. In an effort to mitigate these problems, the SPRWS began a comprehensive program in 1984 designed to meet the following objectives: identification and causes of water quality problems; watershed management and reservoir restoration; implementation of a flavor profile analysis (FPA) panel; and, evaluation and optimization of in-plant treatment techniques. This paper discusses how each of these components has played a critical role in SPRWS's success in improving treated water quality and reducing taste and odor complaints. Also discussed are the Upper Mississippi River Source Water Protection Initiative, and its project activity and budget summary. Includes table, figures.