Tap Water Taste & Odor

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Tap Water Taste and Odor

Japanese tap water is well regarded in terms of drinking water quality, but in recent years mold odor has become an issue. This mold odor is known to be caused by 2–methylisoborneol and diosmin. The odor threshold of these compounds is about 10 ppt and they cannot be directly detected by measurements in a gas chromatograph-mass spectrometer (GC/MS). As indicated in the Drinking Water Test Method, they must be concentrated using the purge & trap method before measurement by GC/MS.

Applications

Implementation of novel SPME Arrow for the trace-level analysis of taste and odor compounds in drinking water

Implementation of novel SPME Arrow for the trace-level analysis of taste and odor compounds in drinking water

Standard Method 6040 details several sample introduction methods that can be used for trace-level analysis of MIB and geosmin in drinking water samples. Included are closed-loops tripping analysis, purge and trap, and solid phase micro extraction (SPME). SPME is the most rapid method that is capable of achieving comparable sensitivity, when coupled with GCMS. The use of SPME Arrow, however, which is more sensitive and robust than conventional SPME fibers, has not been evaluated for use with this method. In this work, we implemented Standard Method 6040D with SPME Arrow, rather than SPME fiber, for the analysis of MIB and geosmin at levels that would occur in T&O events. This workflow will help utilities and environmental labs in managing T&O events quickly and accurately.

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AOC-6000 Plus Multifunctional Autosampler

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Reference

(1) Drinking Water Test Method & Explanation; edited by Japan Water Works Association
(2) Environmental Water Quality Analysis Manual; edited by Japan Society for Environmental Chemistry

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