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Showing 1 to 14 of 14 for “"flavor profile analysis"”.
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Chemical Identification and Flavor Profile Analysis of Iodinated Phenols Produced From Disinfection of Spacecraft Drinking Water
… were used for identification and quantitative analysis of phenolic compounds. Spectrophotometry was used to monitor the iodine concentrations. Falvor Profile analysis (FPA) method was used to evaluate the odor characteristics of the phenolic compounds. Reactions of iodine with phenol resulted …
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Destruction of algae-produced taste-and-odor compounds by chlorine, potassium permanganate, and chlorine dioxide
… were oxidized and evaluated by a trained flavor panel for sensory analysis. Because the three oxidants used in this study produced substantial changes in the odors of linoleic acid and linolenic acid, test solutions buffered to a pH of 7 of linoleic acid and linolenic acid were further …
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Temperature Effects on Drinking Water Odor Perception
… according to <i>Standard Method</i> 2170, flavor profile analysis (FPA). Following training these panelists underwent triangle test screening to determine whether or not they could detect the odorants used in this study. Following triangle testing, panelists underwent directional difference …
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Chemical Identification and Organoleptic Evaluation of Iodine and Iodinated Disinfection By-Products Associated with Treated Spacecraft Drinking Water
… of IDBPs, identify IDBPs formed, and apply flavor profile analysis (FPA) as a tool to evaluate water qaulity. Experiments were performed by separately reacting iodine with each of the following organic compounds: methanol, ethanol, 1-propanol, 2-propanol, 1-methoxy-2-propanol, acetone, and …
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The effects of the High Park fire on Cache la Poudre drinking water quality
… concerned that the fire might impart a smoky flavor and other taste and odor issues to the water that may negatively impact their products. Sensory tests were performed on a variety of Poudre River water samples using Flavor Profile Analysis (FPA) according to Standard Method 2170. Results …
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Applications of Sensory Analysis for Water Quality Assessment
… TandO events during the project but sensory analysis, Flavor Profile Analysis, characterized earthy/musty odors present. No temporal or spatial trends of odors were observed. Seven earthy/musty odorants commonly associated with TandO events were detected. Odor intensity was mainly driven by …
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Water Quality, Aesthetic, and Corrosion Inhibitor Implications of Newly Installed Cement Mortar Lining Used to Rehabilitate Drinking Water Pipelines
… (2 mg/L at pH 6 .5 and 8), and chloramines. Flavor Profile Analysis panels evaluated odors of samples and controls. Additionally, the affects of three different phosphate-based corrosion prevention additive regimes were evaluated. Cement mortar leachates impacted water quality significantly …
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Disinfectants and Plumbing Materials: Effects on the Sensory and Chemical Characteristics of Drinking Water
… chlorine or chloramines. A panel was trained in flavor profile analysis (FPA) according to Standard Methods 2170B and used to assess the sensory properties of all samples. Chemical analyses were performed to determine disinfectants, total organic carbon (TOC), pH and specific organic …
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Impact of Polymeric Plumbing Materials on Drinking Water Quality and Aesthetics
… investigated using the Utility Quick Test (UQT). Analysis of water quality and aesthetics were conducted in the absence of disinfectant and the presence of either chlorine or chloramines. A Flavor Profile Analysis (FPA) panel was trained according to Standard Methods 2170B to evaluate the …
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Identification and characterization of odorous metabolites produced by selected freshwater algae
… Gas chromatography-mass spectrometry (GC-MS) and flavor profile analyses (FPA) were performed to identify the organic compounds produced by the algae and their respective odors. Three of the algal cultures underwent additional studies that investigated the effects of selected changes in culture …
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Macromolecular Reactions and Sensory Perception at the Air-Water-Human Interface
… odor standard to be used for training of sensory analysis panelists. There are many sensory methods to monitor drinking water to detect the off-flavors however an odor standard has been missing. Hexanal was studied with trained flavor profile analysis panels and was proposed as an ideal odor …
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Treatment of algae-induced tastes and odors by chlorine, chlorine dioxide and permanganate
… on the pure compounds were assessed both by Flavor Profile Analysis (FPA) and gas chromatography/mass spectrometry (GC/MS). The effects of the oxidants on the algae culture were evaluated by FPA only. In addition, an unoxidized sample of Synura petersenii was analyzed by gas chromatography …
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Determination of Henry's Law Constants of Odorous Contaminants and Their Application to Human Perception
… to the human sensory data obtained from flavor profile analysis. The data demonstrated that as the gas phase concentration increased, the perceived odor intensity also increased, but only up to a certain point. The vapor phase concentration increased linearly as the aqueous phase …
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Evaluation of Dechlorinating Agents and Disposable Containers for Odor Testing of Drinking Water
… pose another problem in drinking water odor analysis. The most common odor-analysis methods (TON and FPA) involve the use of glass flasks, which often either develop chalky odors or have persistent lingering odors from previous evaluations. Furthermore the glass flasks break easily and are …