“…Previous efforts to identify odorous compounds in drinking water have employed flavor profile analysis (FPA)da process in which panels of trained human analysts describe and categorize odorants according to categories related to their source and chemical structure (Burlingame et al 2004, Andersson et al 2005, Lambert et al 2000, Young et al 1996. The qualitative descriptions of odorants from sensory panels are then frequently used to guide analysis by gas chromatography coupled with various types of detectors (Brownlee et al 1993, Hwang et al 1995, Lermussieau et al 2001, Gostelow et al 2001, Cancho et al 2001, Benanou et al 2003, Diaz et al, 2005, Hochereau and Bruchet, 2004, Strube et al 2009, Peter et al 2009, Zarra et al 2009).…”