Flavor profile analyses have been used by The Metropolitan Water District of Southern California to assist in detecting, controlling, and understanding off-flavors in drinking water. This method has proved to be better than the traditional threshold odor number determination. A flavor profile panel has been selected and trained in the method, and a library of reference materials has been developed. Applications have included assessments of: earthy flavors caused by geosmin and 2-methylisoborneol (microbiological metabolites); differences in waters disinfected with chlorine and chloramines; and medicinal off-flavors in finished waters. Includes 29 references, tables, figures.