Preparing Standards for Analysis of Taste and Odor

IF 0.4 4区环境科学与生态学 Q4 ENGINEERING, CIVIL

Journal ‐ American Water Works Association Pub Date : 2025-09-11 DOI:10.1002/awwa.2501

Hunter Adams, Katie Kohoutek, Sam Reeder, Andrea M. Dietrich, Christiane Hoppe-Jones, Susheera Pochiraju, Keisuke Ikehata

引用次数: 0

Abstract

Taste and odor (T&O) events in drinking water systems can arise from a variety of sources.

For T&O compound analysis, some standards can be purchased as solutions with known concentrations, but most must be prepared from high-purity neat standards and solids.

Stock standards must be prepared accurately to produce precise calibration curves.

Two approaches can be used to analyze samples for T&O compounds: targeted and suspect screening analyses.

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味觉和气味分析标准的制定

饮用水系统中的味道和气味（t&o）事件可由多种来源引起。对于t&o化合物分析，一些标准品可以作为已知浓度的溶液购买，但大多数必须由高纯度的纯标准品和固体制备。标准品必须准确制备，以产生精确的校准曲线。两种方法可用于分析样品中的T&；O化合物：目标筛选分析和可疑筛选分析。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal ‐ American Water Works Association Multiple-

CiteScore

1.00

自引率

28.60%

发文量

179

审稿时长

4-8 weeks

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