中文摘要：

介绍了嗅味层次分析法（FPA）培训程序及其在饮用水嗅味识别中的应用案例。结果表明，按照FPA方法选择并培训的测试小组，对于实际水样中的异嗅味能够进行明确的定性和定量分析；FPA小组经嗅阈值及强度训练后，对典型土霉味物质（2-甲基异莰醇，MIB）和氯味物质NaClO的嗅阈值可分别达到4．82ng／L和0．03mg／L，同时检测出的嗅味强度与嗅味物质浓度间的关系符合Weber—Fechner Law关系式（R^2分别为0．97、0．99），且具有较好的重现性。采用该方法测定了北方某水厂各工艺段水样的嗅味变化情况。结果表明，FPA法可较好地用于评价水厂工艺对常见嗅味物质的处理效果，能够为水厂的运行提供可靠的感官分析手段。

英文摘要：

Flavor Profile Analysis （FPA） training process and its application case were introduced. The result shows that after a short training period, a FPA panel can provide a qualitative and quantitative analysis of taste and odor in actual water samples. After the odor threshold and strength training, the FPA panel can evaluate the musty and chlorine odors caused by MIB and hypochlorite sodium, of which the odor threshold concentrations are 4.82 ng/L and 0.03 mg/L respectively. On the other hand, the FPA data are well described by the Weber-Fechner Law and provide a well repeatable result. The odor changes of water samples in different unit processes in a water treatment plant in the north area of China are determined using this method. The results show that the FPA method is well used to evaluate the treatment effect of waterworks processes on common odorous substances, providing reliable sensory analysis means for waterworks operation.