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Gas Chromatographic Studies on Taste and Odor in Water
Author(s) -
Silvey J. K. G.,
Glaze W. H.,
Hendricks Albert,
Henley Don,
Matlock Jim
Publication year - 1968
Publication title -
journal ‐ american water works association
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.466
H-Index - 74
eISSN - 1551-8833
pISSN - 0003-150X
DOI - 10.1002/j.1551-8833.1968.tb03567.x
Subject(s) - odor , chromatography , chemistry , gas chromatography , taste , aqueous solution , polyethylene glycol , organic chemistry , food science
The objective of this study was to demonstrate that gas liquid chromatography could be used in the investigation of actinomycete taste and odor compounds in water. Throughout, a gas chromatograph equipped with a hydrogen flame detector was used. A second objective was to determine which liquid phase or phases were best suited for the study of actinomycete taste and odor compounds in aqueous samples. In order to have adequate concentrations of taste and odor components from actinomycetes, various types of laboratory culture techniques were used. In this investigation, a number of liquid phases were studied to find one that would give the best possible separation of the compounds in the aqueous odor samples. The liquid phases that gave indefinite results were Tricresyl Phosphate, Silicon Oil, Tergitol, and B,b' ‐Oxydipropionitrile. Those that gave definite results were polyethylene glycol, polybutene, and FFAP.