AWWA WQTC60635

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 µg/L in river water samples entering the water treatment plant (WTP) wasidentified as the compound causing the odor events. Flavor profile analysis establishes0.05 µg/L as its odor threshold concentration (OTC) in water, with an odor recognitionconcentration of 0.20 µg/L. Includes 19 references, tables, figures.

Product Details

Edition:

Vol. - No.

Published:

11/15/2004

Number of Pages:

9

File Size:

1 file , 320 KB