This version is an update to the 24th edition of Standard Methods for the Examination of Water and Wastewater and was posted online April 18, 2025.

2160 TASTE

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2160 A. Introduction References
1 Geldard FA. The human senses. New York (NY): John Wiley & Sons; 1972. Google Scholar
2 Baker RA. Taste and odor in water: a critical review. Washington DC: Manufacturing Chemists’ Association; 1961. Google Scholar
3 Bruvold WH. Scales for rating the taste of water. J Appl Psychol. 1968;52(3):245–253. Google Scholar
4 Malleviale J, Suffet IH. Identification and treatment of tastes and odors in drinking water Denver (CO): American Water Works Association Research Foundation; 1987. Google Scholar
2160 B. Flavor Threshold Test (FTT) Bibliography
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Shellenberger RD. Procedures for determining threshold odor concentrations in aqueous solutions. Taste Odor Control J. 1958;24(5):1–8. Google Scholar
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Baker RA. Odor testing laboratory. J Water Pollut Control Fed. 1963;35(11):1396–1402. Google Scholar
Baker RA. Threshold odors of organic chemicals. J Amer Water Works Assoc. 1963;55(7):913–916. Google Scholar
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Bryan PE, Kuzminski LN, Sawyer FM, Feng TH. Taste thresholds of halogens in water. J Amer Water Works Assoc. 1973;65(5):363–368. Google Scholar
2160 C. Flavor Rating Assessment (FRA) Bibliography
Bruvold WH, Pangborn RM. Rated acceptability of mineral taste in water. J Appl Psychol. 1966;50(1):22–32. Google Scholar
Bruvold WH, Ongerth HJ, Dillehay RC. Consumer attitudes toward mineral taste in domestic water. J Amer Water Works Assoc. 1967;59(5):547–556. Google Scholar
Dillehay RC, Bruvold WH, Siegel JP. On the assessment of potability. J Appl Psychol. 1967;51(2):89–95. Google Scholar
Bruvold WH. Mineral taste in domestic water. Los Angeles: University of California Water Resources Center; 1968. Google Scholar
Bruvold WH, Gaffey WR. Rated acceptability of mineral taste in water. II: Combinatorial effects of ions on quality and action tendency ratings. J Appl Psychol. 1969;53(4):317–321. Google Scholar
Bruvold WH, Ongerth HJ. Taste quality of mineralized water. J Amer Water Works Assoc. 1969;61(4):170–174. Google Scholar
Dillehay RC, Bruvold WH, Siegel JP. Attitude, object label, and stimulus factors in response to an attitude object. J Personal Social Psychol. 1969;11(3):220–223. Google Scholar
Bruvold WH. Laboratory panel estimation of consumer assessments of taste and flavor. J Appl Psychol. 1970;54(4):326–330. Google Scholar
Pangborn RM, Trabue IM, Baldwin RE. Sensory examination of mineralized, chlorinated waters. J Amer Water Works Assoc. 1970;62(9):572–576. Google Scholar
Bruvold WH, Ward PC. Consumer assessment of water quality and the cost of improvements. J Amer Water Works Assoc. 1971;63(1):3–5. Google Scholar
Pangborn RM, Trabue IM, Little AC. Analysis of coffee, tea and artificially flavored drinks prepared from mineralized waters. J Food Sci. 1971;36(2):355–362. Google Scholar
Pangborn RM, Bertolero LL. Influence of temperature on taste intensity and degree of liking of drinking water. J Amer Water Works Assoc. 1972;64(8):511–515. Google Scholar
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Bruvold WH. Consumer evaluation of the cost and quality of domestic water. Davis (CA): University of California Water Resources Center; 1976. Google Scholar

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Standard Methods Committee of the American Public Health Association, American Water Works Association, and Water Environment Federation. 2160 taste In: Standard Methods For the Examination of Water and Wastewater. Lipps WC, Baxter TE, Braun-Howland E, editors. Washington DC: APHA Press.

DOI: 10.2105/SMWW.2882.020

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