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.

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