Occurrence of dissolved and particle-bound taste and odor compounds in Swiss lake waters
The occurrence of algal taste and odor (T&O;) compounds was investigated in three Swiss lakes which exhibit different nutrient levels from eutrophic to oligotrophic (Lake Greifensee, Lake Zurich and Lake Lucerne). Apart from dissolved T&O; compounds, the study also encompassed particle-bound compounds, i.e., compounds that can be released from damaged algal cells during drinking water treatment. A combined instrumental (SPME-GC-MS) and sensory method was applied that allowed to detect and quantify T&O; compounds in natural waters in the sub ppt to low ppt-range.
Keywords: Taste and odor ; Solid phase micro extraction (SPME) ; GC-MS-olfactometry ; Planktothrix ; Cyanobacteria ; Lake water ; Gas Chromatography-Olfactometry ; Solid-Phase Microextraction ; Drinking-Water ; Aquatic Environment ; Mass-Spectrometry ; Copper-Sulfate ; Solving Taste ; 2-Methylisoborneol ; Identification ; Cyanobacterial
Record created on 2011-07-01, modified on 2016-08-09