State of the art analytical methods for solving taste and odour episodes-Reference-Cited by-同舟云学术

State of the art analytical methods for solving taste and odour episodes

Published:2006-07-01 Issue:3 Volume:6 Page:157-165
ISSN:1606-9749
Container-title:Water Supply
language:en
Short-container-title:

Author:

Bruchet A.¹

Affiliation:

1. CIRSEE, Suez-Environnement, 38 Rue du Président Wilson, 78230 Le Pecq, France

Abstract

This paper summarizes the main types of tastes and odors encountered in drinking waters and describes the best analytical tools available to find the origins of these phenomena. The main complementary extraction-concentration techniques based on stripping and liquid-liquid or liquid-solid principles are discussed. Analysis at pg/L levels using a large volume on-column injection method in GC/MS is described. A sensory-GC/MS device is also presented in detail.

Publisher

IWA Publishing

Subject

Water Science and Technology

Link

http://iwaponline.com/ws/article-pdf/6/3/157/418217/157.pdf

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