A critical review of methods used for the sensory evaluation of water quality

Presently, three methods of sensory evaluation are used by the water industry for the sensory evaluation of water quality. These are (1) the flavor threshold test, (2) the flavor rating scale, and (3) the flavor profile analysis. This article evaluates each sensory evaluation method against ten criteria. The first three relate to operations and are (1) procedures for selecting testers or panelists, (2) procedures for training testers or panelists, and (3) procedures for preparing samples. The next five relate to usefulness of application and are (4) detection threshold measurement, (5) establishment of functional relations, (6) operation of a water treatment plant, (7) performance of consumer surveys, and (8) creation of water quality standards. The final two are (9) reliability of data and (10) validity of data. Systematic analysis of the three sensory evaluation methods against the ten criteria shows that all three methods have areas of decided strength and weakness. Future research can overcome weaknesses in the methods, but cannot be expected to make one method useful in all five of the application areas identified.