A study of organic compounds imparting sweet and buttery odor problems in the
Llobregat River (northeast Spain) and in treated water was conducted. Solid-phase
microextraction (SPME), gas chromatography-olfactometry (GCO) and flavor profile
analysis (FPA) were used as analytical methodologies to identify the compound
responsible for odor incidents. Diacetyl (2,3-butanedione) with a concentration range of
0.90-26 µg/L in river water samples entering the water treatment plant (WTP) was
identified as the compound causing the odor events. Flavor profile analysis establishes
0.05 µg/L as its odor threshold concentration (OTC) in water, with an odor recognition
concentration of 0.20 µg/L. Includes 19 references, tables, figures.
| Edition : | Vol. - No. |
| File Size : | 1
file
, 320 KB |
| Note : | This product is unavailable in Ukraine, Russia, Belarus |
| Number of Pages : | 9 |
| Published : | 11/15/2004 |
