The drinking industry needs a standard method for determining the aesthetic quality of water. Currently, only sensory analysis provides the necessary information on the flavor and aroma of drinking water. The flavor profile analysis (FPA) method, as conducted at several water utilities, has provided reproducible results on both the intensity and the description of flavor and aroma. After a short training period, a panel can help provide organoleptic information for the water utility manager. The selection and initial training of panelists is an important aspect that must be considered if a panel is to provide reliable information. This article presents a general introduction about panel training in the FPA method. Includes 24 references, tables.