水质分析中味道、气味和外观方法的最新进展

IF 0.7 4区环境科学与生态学 Q4 ENGINEERING, CIVIL

Journal ‐ American Water Works Association Pub Date : 2024-11-14 DOI:10.1002/awwa.2369

Ayman Shawwa, Hunter Adams, Gary A. Burlingame, Andrea M. Dietrich

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引用次数: 0

摘要

为评估原水和经处理的饮用水的美学质量，许多感官方法已标准化，新方法也在开发中。水和废水检验标准方法》更新了第 2110 和 2150 节，并增加了第 2150D 节 "属性分级测试"（ART）。 ART 是一种通过感官评估对水样中的味道和气味化合物进行数字评级的技术。感官测试--筛选小组成员对化合物的嗅觉能力--应成为公用事业感官计划的一部分。

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An Update on Taste, Odor, and Appearance Methods for Water Analysis

Many sensory methods are standardized, and new ones are being developed, to assess the aesthetic quality of source water and treated drinking water.

In Standard Methods for the Examination of Water and Wastewater, sections 2110 and 2150 have been updated, and section 2150D, “Attribute Rating Test” (ART), has been added.

ART is a technique for numerically rating water samples by sensory evaluation for the presence of taste and odor compounds.

Sensory tests—screening panelists for their ability to smell compounds—should be part of a utility's sensory program.

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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

期刊介绍： Journal AWWA serves as the voice of the water industry and is an authoritative source of information for water professionals and the communities they serve. Journal AWWA provides an international forum for the industry’s thought and practice leaders to share their perspectives and experiences with the goal of continuous improvement of all water systems. Journal AWWA publishes articles about the water industry’s innovations, trends, controversies, and challenges, covering subjects such as public works planning, infrastructure management, human health, environmental protection, finance, and law. Journal AWWA will continue its long history of publishing in-depth and innovative articles on protecting the safety of our water, the reliability and resilience of our water systems, and the health of our environment and communities.