Full Description

A study of organic compounds imparting sweet and buttery odor problems in theLlobregat River (northeast Spain) and in treated water was conducted. Solid-phasemicroextraction (SPME), gas chromatography-olfactometry (GCO) and flavor profileanalysis (FPA) were used as analytical methodologies to identify the compoundresponsible for odor incidents. Diacetyl (2,3-butanedione) with a concentration range of0.90-26 g/L in river water samples entering the water treatment plant (WTP) wasidentified as the compound causing the odor events. Flavor profile analysis establishes0.05 g/L as its odor threshold concentration (OTC) in water, with an odor recognitionconcentration of 0.20 g/L. Includes 19 references, tables, figures.

Product Details

Edition: Vol. - No. Published: 11/15/2004 Number of Pages: 9File Size: 1 file , 320 KB