Development of a standard method ? Analysis of compounds causing tastes and odors in drinking water

Abstract

A standard method for analyzing 22 off-flavors in drinking water was developed. It includes chemical analysis - CLSA and SDE coupled with GC-MS, and sensory techniques - FPA and sensory GC analysis. Trans, trans -2,4-Heptadienal, a newly found fishy causing compound, was studied for its detection limit and OTC. Two grassy causing compounds, cis -3-hexen-1-ol and cis -3-hexenyl acetate, were also evaluated.