Development of a standard method - analysis of compounds causing tastes and odors in drinking water

A standard method for analyzing 22 off-flavors in drinking water was developed. It includes chemical analysis - CLSA and SDE coupled with GC-MS, and sensory techniques - FPA and sensory GC analysis. Trans, trans-2,4-Heptadienal, a newly found fishy causing compound, was studied for its detection lim...

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Bibliographic Details
Published in:Water science and technology 1999, Vol.40 (6), p.279-285
Main Authors: YOUNG, C. C, SUFFET, I. H
Format: Article
Language:English
Subjects:
Acetates
Acetic acid
Applied sciences
Chemical analysis
Detection
Drinking water
Drinking water and swimming-pool water. Desalination
Exact sciences and technology
Flavors
Methods
Odors
Pollution
Sensory evaluation
taste
Water treatment and pollution
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Summary:A standard method for analyzing 22 off-flavors in drinking water was developed. It includes chemical analysis - CLSA and SDE coupled with GC-MS, and sensory techniques - FPA and sensory GC analysis. Trans, trans-2,4-Heptadienal, a newly found fishy causing compound, was studied for its detection limit and OTC. Two grassy causing compounds, cis-3-hexen-1-ol and cis-3-hexenyl acetate, were also evaluated.
ISSN:0273-1223
1996-9732
DOI:10.1016/S0273-1223(99)00569-7