Use of gas chromatography–mass spectrometry–olfactometry and a conventional flask test to identify off-flavor compounds generated from phenylalanine during chlorination of drinking water-Reference-Cited by-同舟云学术

Use of gas chromatography–mass spectrometry–olfactometry and a conventional flask test to identify off-flavor compounds generated from phenylalanine during chlorination of drinking water

Published:2017-11 Issue: Volume:125 Page:332-340
ISSN:0043-1354
Container-title:Water Research
language:en
Short-container-title:Water Research

Author:

Matsushita Taku^ORCID,Sakuma Miki,Tazawa Shiori,Hatase Taiki,Shirasaki Nobutaka,Matsui Yoshihiko

Funder

Japan Society for the Promotion of Science

Ministry of Health, Labor, and Welfare of Japan

Publisher

Elsevier BV

Subject

Pollution,Waste Management and Disposal,Water Science and Technology,Ecological Modeling,Environmental Engineering,Civil and Structural Engineering

Reference36 articles.

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3. Reactions of chloramines with active carbon;Bauer;J. Water Pollut. Control Fed.,1973

4. Analysis of off-flavors in the aquatic environment by stir bar sorptive extraction–thermal desorption–capillary GC/MS/olfactometry;Benanou;Anal. Bioanal. Chem.,2003

5. Influence of the chlorination of natural nitrogenous organic compounds on tastes and odors in finished drinking waters;Bruchet;Water Sci. Technol.,1992

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