Techniques of evaluation of taste and odor in drinking water: Analytical method, sensory analysis and consumer's perception

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Abstract

The taste and odor problems found in drinking water are complex, technologically difficult and expensive to be solved and their presence in drinking water may give rise to considerable troubles with water consumers. In this way, the purpose of this work was to assess the efficiency and reliability of the sensory panel in identifying the taste and odor in drinking water and in preventing water consumer's claims, based on the comparison between the sensory panel perception and that of population. Based on the results obtained, one may conclude that the sensory panel was found to be extremely efficient in foreseeing the appearance and presence of earthy and musty odors associated with the presence of MIB and Geosmina in treated water, and so it should be advisable to implement it in water treatment plants using water sources with taste and odor problems.

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Ferreira Filho, S. S., & Alves, R. (2006). Techniques of evaluation of taste and odor in drinking water: Analytical method, sensory analysis and consumer’s perception. Engenharia Sanitaria e Ambiental, 11(4), 362–370. https://doi.org/10.1590/s1413-41522006000400009

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