AWWA WQTC71458

A study of organic compounds causing several odor problems in water supplies from NW Spain wasconducted. Sour dish-cloths, potato bins, and musty were the main descriptors associated with these events.Closed loop stripping analysis (CLSA) was used as a preconcentration method combined with sensory-GC and GC/MS detection. The compound responsible of the first odor events was identified as 2-methoxy-3,5-dimethylpyrazine. Concentration levels were 2010 and 300 ng/L in the influent and effluent from anactivated sludge WWTP to 3 ng/L in finished water. Although 2-methoxy-3,5-dimethylpyrazine has beenpreviously reported as the malodorous compound in wine corks and old machine cutting-fluid emulsions,this is the first time it was identified as the compound responsible for odor incidents in finished water. 2-isobutyl-3-methoxypyrazine and other alkyl methoxypyrazines were the compounds responsible for the odor in another event that occurred several months later. Concentration levels in the mg/L range were measured in the activated sludge of the WWTP. Includes 9 references, table, figures.

Product Details

Edition:

Vol. - No.

Published:

11/01/2009

Number of Pages:

5

File Size:

1 file , 770 KB