味觉和气味分析标准的制定

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

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引用次数: 0

摘要

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。

Preparing Standards for Analysis of Taste and Odor

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Preparing Standards for Analysis of Taste and Odor

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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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.