Final answer:
The sensory method for identifying taste and odors in treatment processes and distribution systems featuring a trained panel is Organoleptic analysis, crucial for water quality assessment.
Step-by-step explanation:
The sensory method that uses a trained panel to identify taste and odors in both the treatment process and distribution system is B) Organoleptic analysis. Organoleptic analysis refers to the evaluation of a substance's sensory attributes, notably its taste, odor, and appearance. In the context of water treatment and distribution, organoleptic analysis can be crucial for assessing water quality and ensuring its safety for consumption. Smell (olfaction) and taste (gustation) are important chemical senses that utilize receptors to discern environmental stimuli such as odor and taste molecules. This method is particularly important when testing water quality, as it can help to identify contaminants that chemical tests may not detect