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.


Published in:
Water Research, 43, 2191-2200
Year:
2009
Keywords:
Laboratories:




 Record created 2011-07-01, last modified 2018-09-13


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