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FPA of selected odorous compounds
Author(s) -
Rashash Diana M.C.,
Dietrich Andrea M.,
Hoehn Robert C.
Publication year - 1997
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.1551-8833.1997.tb08213.x
Subject(s) - geosmin , odor , flavor , chemistry , qualitative analysis , alcohol , environmental chemistry , food science , chromatography , organic chemistry , qualitative research , social science , sociology
Flavor profile analysis proves to be a reliable method of evaluating odors in water, especially when performed by well‐trained panelists using familiar descriptors. The odors of 15 organic compounds were evaluated by the flavor profile analysis (FPA) method. The FPA data were well described by the Weber‐Fechner law, as indicated by the R 2 values (0.6–0.99). Odor threshold concentrations were obtained and ranged from <0.01 μg/L (geosmin, 2‐methylisoborneol, and 2 t ,6 c ‐nonadienal) to 60 μg/L (phenethyl alcohol). Changes in qualitative descriptors were observed among structurally related compounds and with changes in compound concentration; thus, exposing FPA panelists to a variety of compounds, each at several concentrations, will aid in familiarizing the panelists with the diverse odor descriptors that can be encountered.