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.
Development of a Standard Method – Analysis of Compounds Causing Tastes and Odors in Drinking Water
Connie C. Young, I. H. (Mel) Suffet; Development of a Standard Method – Analysis of Compounds Causing Tastes and Odors in Drinking Water. Water Sci Technol 1 September 1999; 40 (6): 279–285. doi: https://doi.org/10.2166/wst.1999.0310
Download citation file: