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.

Closed-loop stripping analysis, fishy, flavor profile analysis, grassy odors, simultaneous distillation extraction
This content is only available as a PDF.
© IWA Publishing 1999
You do not currently have access to this content.