Taste-and-odour complaints are a leading cause of consumer dissatisfaction with drinking water. The aim of this study was to determine odour threshold concentration ranges and descriptors, using a Western Australian odour panel, for chlorine, bromine, chlorine added to bromide ions, the four major regulated trihalomethanes (THMs), and combined THMs. An odour panel was established and trained to determine odour threshold concentration ranges for odorous compounds typically found in drinking water at 25 degrees C, using modified flavour profile analysis (FPA) techniques. Bromine and chlorine had the same odour threshold concentration ranges and were both described as having a chlorinous odour by a majority of panellists, but the odour threshold concentration range of bromine expressed in free chlorine equivalents was lower that that of chlorine. It is likely that the free chlorine equivalent residuals measured in many parts of distribution systems in Western Australia are comprised of some portion of bromine and that bromine has the potential to cause chlorinous odours at a lower free chlorine equivalent concentration than chlorine itself. In fact, bromine is the likely cause of any chlorinous odours in Western Australian distributed waters when the free chlorine equivalent concentration is between 0.04 and 0.1 mg L(-1). Odour threshold concentrations for the four individual THMs ranged from 0.06-0.16 mg L(-1), and the odour threshold concentration range was 0.10 + or - 0.09 mg L(-1) when the four THMs were combined (in equal mass concentrations). These concentrations are below the maximum guideline value for total THM concentration in Australia so odours from these compounds may possibly be observed in distributed waters. However, while the presence of THMs may contribute to any sweet/fragrant/floral and chemical/hydrocarbon odours in local drinking waters, the THMs are unlikely to contribute to chlorinous odours.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.2166/wst.2009.662 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
The manipulation of odor availability of training aids used in detection canine training.
Front Allergy
January 2025
Schmid College of Science and Technology, Chapman University, Orange, CA, United States.
Detection canines can identify numerous substances for which they have been trained. Historically, and a point of ongoing contention, detection canine threshold (i.e.
View Article and Find Full Text PDFNanoencapsulation reduces the perception of carvacrol odor, enhances the control of Botrytis cinerea growth and preserves grape quality.
Food Res Int
February 2025
Institute of Food Science and Technology. Federal University of Rio Grande do Sul (UFRGS), Bento Gonçalves Avenue, 9500 Porto Alegre, RS, Brazil. Electronic address:
Botrytis cinerea is the causal agent of gray mold, which is one of the most widespread and destructive fungal diseases that compromises the productivity and quality of grapes produced throughout the world. This work aimed to verify, for the first time, the impact of unencapsulated carvacrol and encapsulated in Eudragit® nanocapsules (Eud-Carv NCs) and chia mucilage (Chia-Carv NCs) on mycelial growth and spore germination of B. cinerea.
View Article and Find Full Text PDFDifferences in Perceived Versus Actual Sensory Perception in Avoidant/Restrictive Food Intake Disorder.
Int J Eat Disord
January 2025
Eating Disorders Clinical and Research Program, Massachusetts General Hospital, Boston, Massachusetts, USA.
Background: Individuals with avoidant/restrictive food intake disorder (ARFID) self-report heightened sensitivity to taste and smell, but neither phenomenon has been systematically explored in the laboratory. We hypothesized that, compared to healthy controls (HC, n = 34), children, adolescents, and adults with full/subthreshold ARFID (n = 100; ages 9 to 23 years) would self-report heightened response to taste/smell stimuli and exhibit stronger bitter taste perception and heightened smell perception in performance-based tasks, and these differences would be especially prominent in those with the ARFID-sensory sensitivity presentation.
Method: We measured self-reported sensitivity to taste/smell with the adolescent/adult sensory profile (AASP).
Detection of odorants in odour mixtures among healthy people and patients with olfactory dysfunction.
Eur J Neurosci
January 2025
Smell and Taste Clinic, Department of Otorhinolaryngology, Technische Universität Dresden, Dresden, Germany.
Target odorant detection in mixtures has been shown to become more difficult as the number of background odorants increases and falls below chance level in mixtures with 16 components. Our aim was to investigate target odorant detection in mixtures among healthy people and compare it between dysosmic patients and age- and gender-matched controls. Participants underwent extensive olfactory testing and performed two target odorant detection tasks.
View Article and Find Full Text PDFOdorant production surges induced by exogenous oxidative stress: An overlooked risk in PAA-based moderate preoxidation for algal-laden water.
J Hazard Mater
January 2025
School of Civil & Environmental Engineering and Geography Science, Ningbo University, Ningbo 315211, China.
Moderate preoxidation is feasible for odor-producing algae treatments, usually requiring trade-offs in algal removal and integrity maintenance. However, dosing oxidants may cause internal oxidative homeostasis imbalances and secondary odorous metabolite responses, adding new trade-offs for moderate treatments. Peracetic acid (PAA)/Fe processes are promising strategies in moderate treatments and thus were applied to examine how to achieve the following three trade-offs: good algal removal, no odorant increases and no releases.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!