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

被引：28
|
作者：
Young, CC [1 ]
Suffet, IH [1 ]
机构：
[1] Univ Calif Los Angeles, Sch Publ Hlth, Los Angeles, CA 90095 USA
来源：
WATER SCIENCE AND TECHNOLOGY | 1999年 / 40卷 / 06期
关键词：
closed-loop stripping analysis; fishy; flavor profile analysis; grassy odors; simultaneous distillation extraction;
D O I：
10.2166/wst.1999.0310
中图分类号：
X [环境科学、安全科学];
学科分类号：
08 ; 0830 ;
摘要：
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. (C) 1999 IAWQ Published by Elsevier Science Ltd. All rights reserved.
引用
收藏
页码：279 / 285
页数：7
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