Relationship between intensity, concentration, and temperature for drinking water odorants

Water Research

Volumn 38, Issue 6, 2004, Pages 1604-1614

  Whelton, Andrew J ^a   Dietrich, Andrea M ^b  

^a U S ARMY CENTER FOR HEALTH PROMOTION AND PREVENTIVE MEDICINE   (United States)

^b State University   (United States)

Author keywords

2 Methylisoborneol (MIB); Chlorine; Drinking water; Flavor profile analysis; Geosmin; Odor; Temperature

Indexed keywords

CHEMICALS; CHLORINE; ODORS;

ODOR INTENSITY; TAP WATER;

POTABLE WATER;

2 METHYLISOBORNEOL; BUTANOL; CHLORINE; DRINKING WATER; GEOSMIN;

BACTERIUM; DISINFECTION BYPRODUCT; DRINKING WATER; ODOR; TEMPERATURE EFFECT;

AQUEOUS SOLUTION; ARTICLE; CONCENTRATION (PARAMETERS); FLAVOR; ODOR; ORGANOLEPTIC PROPERTY; PRIORITY JOURNAL; TEMPERATURE DEPENDENCE; WATER TEMPERATURE;

EID: 1542346998     PISSN: 00431354     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.watres.2003.11.036     Document Type: Article

References (51)

1. Mallevialle, Suffet. Identification and treatment of tastes and odors in drinking water. Denver, CO: American Water Works Association Research Foundation; 1987. 292p.
2. McGuire M.J., Krasner S.W., Hwang C.J., Izaguirre G. Closed-loop stripping analysis as a tool for solving taste and odor problems. J Am Water Works Assoc. 73(10):1981;530.
3. Yagi M. Musty odour problems in lake Biwa, 1982-1987. Water Sci Technol. 20(8/9):1988;133.
4. Glaze W.H., Schep R., Chauncey W., Ruth E.C., Zarnoch J.J., Marco Aieta E., Tate C.H., McGuire M.J. Evaluating oxidants for the removal of model taste and odor compounds from a municipal water supply. J Am Water Works Assoc. 82(5):1990;79-84.
5. Graham M, Najm I, Simpson M, MacLeod B, Summers S, Cummings L. Optimization of powdered activated carbon application for geosmin and MIB removal. Denver, Co: American Water Works Association Research Foundation (AwwaRF) and American Waterworks Association (AWWA); 2000. 241p.
6. Burlingame G.A., Muldowney J.J., Maddrey R.E. Cucumber flavor in Philadelphia's drinking water. J Am Water Works Assoc. 84(8):1992;92-97.
7. Dietrich A.M., Hoehn R.C., Dufresne L.C., Buffin L.W., Rashash D.M.C., Parker B.C. Oxidation of odorous algal metabolites by permanganate, chlorine, and chlorine dioxide. Water Sci Technol. 31(11):1995;223-228.
8. Burlingame GA, Dahme J, History of taste and odor: the Philadelphia story. Proceedings of AWWA Water Quality Technology Conference, St. Louis, MO: November 13-17, 1989. p. 1-12.
9. Suffet I.H., Corado A., Chou D., Butterworth S., McGuire M.J. AWWA taste and odor survey. J Am Water Works Assoc. 88(4):1996;168-180.
10. Worley J.L., Dietrich A.M., Hoehn R.C. Dechlorination techniques for improved sensory odor testing of geosmin and 2-MIB. J Am Water Works Assoc. 95(3):2003;34-41.
11. Hellman TM, Small FH. Characterization of petrochemical odors. Chem Eng Prog 1973; Sept, 75-7.
12. Amoore JE, Forrester LJ, Pelosi P. Specific anosmia to isobutyraldehyde, the malty primary odor. Chemical senses and flavor, Dordrecht, Holland: D. Reidel Publishing Co, 1976. p. 17-25.
13. Hrudey S.E., Gac A., Daignault S.A. Potent odor causing chemicals arising from drinking water disinfection. Water Sci Technol. 20(8/9):1988;55-61.
14. Bruchet A., Costentin E., Legrand M.F., Mallevialle J. Influence of the chlorination of natural nitrogenous organic compounds on tastes and odors in finished drinking waters. Water Sci Technol. 25(2):1992;323-333.
15. Froese K.L., Wolanski A., Hrudey S.E. Factors governing odorous aldehyde formation as disinfection by-products in drinking water. Water Res. 33(6):1999;1355-1364.
16. Hudson R. Odor and odorant. a terminological clarification Chem Senses. 25(6):2000;693.
17. Schneider R.A., Schmidt C.E., Costiloe J.P. Relation of odor flow rate and duration to stimulus intensity needed for perception. J Appl Physiol. 21(1/3):1966;10-14.
18. Berglund B., Engen T. A comparison of self-adaptation and cross-adaptation to odorants presented singly and in mixtures. Perception. 22:1993;103-111.
19. Gagnon P., Mergler D., Lapare S. Olfactory adaptation, threshold shift and recovery at low levels of exposure to methyl isobutyl ketone (MIBK). NeuroToxicology. 15(3):1994;637-642.
20. Dalton P., Wysocki C.J. The nature and duration of adaptation following long-term odor exposure. Percept Psychophys. 58(5):1996;781-792.
21. Ekman G., Berglund B., Berglund U., Lindvall T. Perceived intensity of odor as a function of time of adaptation. Scand J Psychol. 8:1967;177-186.
22. Lawless HT. Heymann H. Sensory evaluation of food: principles and practices, New York, NY: Chapman & Hall, International Thomson Publishing and Thomson Science; 1998. 207p.
23. Lillard DA, Powers JJ. Aqueous odor thresholds of organic pollutants in industrial effluents. Report EPA-660/4-75-002. USEPA, Corvallis, OR; 1975. 20p.
24. Brennan R.A., Nirmalakhandan N., Speece R.E. Comparison of predictive methods for Henry's law coefficients of organic chemicals. Water Res. 32(6):1998;1901-1911.
25. Krasner SW, Barrett SE. Aroma and flavor characteristics of free chlorine and chloramines. Proceedings of AWWA Water Quality Technology Conference, Denver, CO: December 2-5, 1984. p. 381-98.
26. Burlingame GA, Khiari D, Suffet IH. Odor reference standards: the universal language. Sunday seminar: case studies on taste and odor: evaluation and treatment. Proceedings of AWWA Water Quality Technology Conference, Orlando, FL: November 10-14, 1991. p. 7-25.
27. Rashash D.M.C., Dietrich A.M., Hoehn R.C. FPA of selected odorous compounds. J Am Water Works Assoc. 89(2):1997;131-141.
28. Lalezary S., Pirbazari M., McGuire M., Krasner S.W. Air stripping of taste and odor compounds from water. J Am Water Works Assoc. 76(3):1984;83-87.
29. Syracuse Research Corporation: Chemfate. North Syracuse, New York. Accessed Jan. 2001.
30. Guadagni D.G., Buttery R.G., Okano S. Odour thresholds of some organic compounds associated with food flavours. J Sci Food Agric. 14:1963;761.
31. Guadagni D.G., Buttery R.G., Tumbaugh J.G. Odour threshold and similarity rating of some potato chip components. J Sci Food Agric. 23:1972;1434-1444.
32. Zander A.K., Pingert P. Membrane-based extraction for detection of tastes and odors in drinking water. Water Res. 31(2):1997;301-309.
33. Nirmalakhandan N., Brennan R.A., Speece R.E. Predicting Henry's law constant and the effect of temperature on Henry's law constant. Water Res. 31(6):1997;1471-1481.
34. American Public Health Association (APHA), American Water Works Association (AWWA), Water Environment Federation (WEF). Standard methods for the examination of water and wastewater, 20th ed. Washington, DC, 1998.
35. Bartels JHM, Brady BM, Suffet IH. Could the flavor profile analysis method for the evaluation of taste and odor in drinking water be developed in a standard method? Proceedings of American Water Works Association Annual Conference, Denver, CO, December 8-11, 1986. p. 1369-82.
36. Pangborn R.M., Bertolero L.L. Influence of temperature on taste intensity and degree of liking of drinking water. J Am Water Works Assoc. 64:1972;511-515.
37. Sizer F., Harris N. The influence of common food additives and temperature on threshold perception of capsaicin. Chem Senses. 10(3):1985;279-286.
38. Wallengren J., Moller H. The effect of capsaicin on some experimental inflammations in human skins. Acta Derm Venereol J C Omg. 66(5):1986;375-380.
39. Baron R.F., Penfield M.P. Capsaicin heat intensity - concentration, carrier, fat level, and serving temperature effects. J Sensory Studies. 11(4):1996;295-316.
40. Alexander H.C., McCarty W.M., Bartlett E.A., Syverud A.N. Aqueous odor and taste threshold values of industrial chemicals. J Am Water Works Assoc. 74(11):1982;595-599.
41. Laing D.G. Optimum perception of odor intensity by humans. Physiol Behav. 34(4):1985;569-574.
42. Olsson M.J. An interaction model for odor quality and intensity. Percept Psychophys. 55(4):1994;363-372.
43. Cometto-Muniz J.E., Cain W.S., Abraham M.H., Gola J.M.R. Chemosensory detectability of 1-butanol and 2-heptanone singly and in binary mixtures. Physiol Behav. 67(2):1999;269-276.
44. Dietrich AM, Hoehn RC, Burlingame GA, Gittleman T. Practical taste-and-odor methods for routine operations: decision tree, Denver, Co: American Water Works Association Research Foundation (AwwaRF) and American Waterworks Association (AWWA); 2004, in press.
45. American Water Works Association Research Foundation (AwwaRF). Flavor profile analysis: screening and training of panelists. Denver, CO, 1993. 51p.
46. Meilgaard M, Civille GV, Carr BT. Sensory evaluation techniques, 3rd ed. Boca Raton, FL: CRC Press LLC; 1999. 125p.
47. Dietrich A.M., Burlingame G.A., Hoehn R.C. Strategies for taste-and-odor testing methods. Opflow. 29(10):2003;10-14.
48. Worley JL. Investigation of the sensory attributes of alternative containers for use in drinking water odor analysis. Thesis, Virginia Polytechnic Institute and State University, Blacksburg, VA, 2000.
49. Zar JH. 1999. Biostatistical analysis, 4th ed. Upper Saddle River, NJ: Prentice Hall, Inc.; 1999. 663p.
50. Rashash DMC. Isolation, characterization of odorous metabolites produced by selected freshwater algae. Doctoral dissertation, Virginia Polytechnic and State University, Blacksburg, VA, 1994.
51. Krasner S.W., McGuire M.J., Ferguson V.B. Tastes and odors. the flavor profile method J Am Water Works Assoc. 77(3):1985;34.