Stripping Techniques for the Analysis of Odourous Compounds in Drinking Water

Abstract

To develop a systematic procedure for the identification of odourous organic compounds in drinking water Grob's stripping method was modified to improve the concentration of odourous compounds. Sensory analysis of stripped waters and concentrates of stripped compounds showed that the yield of odourous compounds increased substantially at elevated stripping temperatures and prolonged stripping times. Chemical analysis showed an increased recovery of semipolar compounds, e.g. aldehydes, ketones and alcohols. The change from a closed loop to an open stripping system has greatly simplified stripping analysis at higher temperatures. Raw and treated surface waters have been analysed. Capillary gas chromatography and mass spectrometry were used for the separation and identification.