2016 Fiscal Year Final Research Report
Use of gas chromatography-mass spectrometry-olfactometry to identify and characterize compounds responsible for off-flavor of drinking water
| Project/Area Number |
15K12250
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| Research Category |
Grant-in-Aid for Challenging Exploratory Research
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| Allocation Type | Multi-year Fund |
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| Research Field |
Environmental risk control and evaluation
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| Research Institution | Hokkaido University |
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Principal Investigator |
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| Research Collaborator |
SAKUMA Miki
HATASE Taiki
IKEKAME Shohei
TAZAWA Shiori
ISAKA Masahito
AKI Tomoko
MATSUI Yoshihiko
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| Project Period (FY) |
2015-04-01 – 2017-03-31
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| Keywords | 環境保全学 / 環境リスク制御・評価 / カルキ臭 |
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| Outline of Final Research Achievements |
The off-flavor of drinking water is caused by transformation products (TPs) generated from organic compounds such as amino acids during the chlorination process. However, the contributions of many of these TPs to the off-flavor have not been quantitatively investigated, mainly because sensory evaluations using conventional flask tests could not be conducted due to the lack of appropriate chemical standards. In the present study, we used gas chromatography GC-MS-O analysis to identify the cause of the off-flavor, and proposed a sensory evaluation procedure for quantitatively determining the contributions of TPs to this off-flavor, regardless of the availability of the TPs. As a case study, we used a solution containing phenylalanine that had been chlorinated for our evaluations. The GC-MS-O analysis revealed that two TPs, N-chlorophenylacetaldimine and 2-chloro-2-phenylacetaldehyde, for which chemical standards are not commercially available, were responsible for the off-flavor.
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| Free Research Field |
環境保全学
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