Sensory GC analysis of decaying vegetation and septic odors

Khiari, D.; Barrett, Sylvia E.; Suffet, I. H.

doi:10.1002/j.1551-8833.1997.tb08215.x

Cited by 33 publications

(16 citation statements)

References 18 publications

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“…Several research groups have reported the occurrence of such compounds in drinking water, and concentrations between 5 and 500 ng l 21 were reported previously in source waters (Wajon 1988;Khiari et al 1997).…”

Section: Odour Causing Compounds In Shanghai and Guangzhoumentioning

confidence: 72%

Occurrence of odour-causing compounds in different source waters of China

Zhao

Yang

et al. 2009

Journal of Water Supply: Research and Technology-Aqua

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In this study, occurrence of the main odorous compounds in different types of source water in China, including rivers, lakes and reservoirs, were investigated by integrating the methods of flavour profile analysis (FPA) and sensory-GC/MS analysis. Simultaneous distillation extraction (SDE) was chosen as the preconcentration technique while the odour-causing compounds were identified with sensory-GC/MS. It was found that MIB, which is mainly produced by some cyanobacteria and actinomycetes, was one of the most widely distributed odour-causing Dimethyl trisulfide might be an important T/O-causing compound in China.

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Section: Odour Causing Compounds In Shanghai and Guangzhoumentioning

confidence: 72%

Occurrence of odour-causing compounds in different source waters of China

Zhao

Yang

et al. 2009

Journal of Water Supply: Research and Technology-Aqua

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“…Chemical analyses. To extract the earthy‐musty off‐flavor compounds present in water, the researchers chose the CLSA method (Khiari et al, 1997; Krasner et al, 1983; McGuire et al, 1981). This method selectively isolates the volatile, nonpolar organic fraction, which usually includes odorous compounds such as geosmin, methyl‐isoborneol, and halogenated anisoles.…”

Section: Methodsmentioning

confidence: 99%

a taste and odor episode CAUSED BY 2,4,6‐TRIBROMOANISOLE

Malleret¹,

Bruchet²

2002

Journal AWWA

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This case study details the deterioration of drinking water organoleptic quality in a distribution system by the apparition of a musty taste soon after a storage tank was recoated. Because this case could not be elucidated by the closed‐loop stripping analysis followed by gas chromatography–mass spectrometry analyses, the newer and more sensitive large‐volume gas chromatography–mass spectrometry technique was used. Chemical, sensory, and microbiological analyses were carried out to identify the compounds involved, their mechanism of formation, and their origin in the distribution system. The musty taste in drinking water was attributed to the presence of 2,4,6‐tribromoanisole (2,4,6‐TBA). This compound originated from 2,4,6‐tribromophenol (2,4,6‐TBP), which might have been metabolized to 2,4,6‐TBA by fungi living in the mass of the coating. Although the authors were unable to conclusively trace the origin of 2,4,6‐TBP, the study clearly showed that the odor in the drinking water was caused by leaching from the coating.

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“…IBMP was described to be formed during microbial degradation of grass under anaerobic conditions, while IPMP was known to be a product of soil organisms (actinomycetes) and has been found in many food and water samples (Khiari et al, 1997). …”

Section: Ipmp and Ibmpmentioning

confidence: 99%