Development and optimization of analytical methods for the detection of 18 taste and odor compounds in drinking water utilities
Taste and odor (T&O) issues have been a major concern among drinking water utilities as source waters are becoming increasingly vulnerable to compounds released during algal blooms as well as non-algal compounds. While most of the literature focuses on the two most common T&O compounds – 2-M...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2021-05-01
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| Series: | Water Research X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2589914721000128 |
| _version_ | 1818672290726936576 |
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| author | Susheera (Sesha) Pochiraju Christiane Hoppe-Jones Craig Adams Lauren Weinrich |
| author_facet | Susheera (Sesha) Pochiraju Christiane Hoppe-Jones Craig Adams Lauren Weinrich |
| author_sort | Susheera (Sesha) Pochiraju |
| collection | DOAJ |
| description | Taste and odor (T&O) issues have been a major concern among drinking water utilities as source waters are becoming increasingly vulnerable to compounds released during algal blooms as well as non-algal compounds. While most of the literature focuses on the two most common T&O compounds – 2-MIB and geosmin, there are other compounds that have the potential to cause T&O events. The aim of this study was to develop an advanced analytical method using solid phase microextraction (SPME) and gas chromatography-tandem mass spectrometry (GC-MS/MS) to identify 18 T&O compounds belonging to various odor classes. The developed method was optimized for the 18 analytes and implemented to determine the holding time of the compounds in raw and treated (distribution system point-of-entry or PoE) drinking water matrices. Compounds belonging to certain classes such as pyrazines and anisoles were found to be “stable” (< 30% loss) in all tested waters for up to two weeks, while aldehydes, ketones, esters and alkyl sulfides showed > 30% loss within 96 h in raw water. Preservation of samples at low pH (< 2) using hydrochloric acid increased the holding times and reduced losses within 96 h for aldehydes, ketones and esters. The paper also discusses the occurrence of these compounds with water utilities from the Midwest and Eastern US during the summer months. The study detected eight T&O compounds - 2-MIB, geosmin, β-cyclocitral, β-ionone, hexanal, indole, dimethyl disulfide and dimethyl trisulfide. While five compounds were detected above their threshold concentrations in the raw water, two of them (2-MIB and geosmin) were detected above threshold in the PoE samples. |
| first_indexed | 2024-12-17T07:37:33Z |
| format | Article |
| id | doaj.art-e7d43a14cb454f909a7c06eb3a007fb0 |
| institution | Directory Open Access Journal |
| issn | 2589-9147 |
| language | English |
| last_indexed | 2024-12-17T07:37:33Z |
| publishDate | 2021-05-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Water Research X |
| spelling | doaj.art-e7d43a14cb454f909a7c06eb3a007fb02022-12-21T21:58:17ZengElsevierWater Research X2589-91472021-05-0111100099Development and optimization of analytical methods for the detection of 18 taste and odor compounds in drinking water utilitiesSusheera (Sesha) Pochiraju0Christiane Hoppe-Jones1Craig Adams2Lauren Weinrich3Saint Louis University, St. Louis, MO, 63103, USA; American Water, Belleville, IL, 62220, USAAmerican Water, Belleville, IL, 62220, USASaint Louis University, St. Louis, MO, 63103, USAAmerican Water, Camden, NJ, 08102, USA; Corresponding author.Taste and odor (T&O) issues have been a major concern among drinking water utilities as source waters are becoming increasingly vulnerable to compounds released during algal blooms as well as non-algal compounds. While most of the literature focuses on the two most common T&O compounds – 2-MIB and geosmin, there are other compounds that have the potential to cause T&O events. The aim of this study was to develop an advanced analytical method using solid phase microextraction (SPME) and gas chromatography-tandem mass spectrometry (GC-MS/MS) to identify 18 T&O compounds belonging to various odor classes. The developed method was optimized for the 18 analytes and implemented to determine the holding time of the compounds in raw and treated (distribution system point-of-entry or PoE) drinking water matrices. Compounds belonging to certain classes such as pyrazines and anisoles were found to be “stable” (< 30% loss) in all tested waters for up to two weeks, while aldehydes, ketones, esters and alkyl sulfides showed > 30% loss within 96 h in raw water. Preservation of samples at low pH (< 2) using hydrochloric acid increased the holding times and reduced losses within 96 h for aldehydes, ketones and esters. The paper also discusses the occurrence of these compounds with water utilities from the Midwest and Eastern US during the summer months. The study detected eight T&O compounds - 2-MIB, geosmin, β-cyclocitral, β-ionone, hexanal, indole, dimethyl disulfide and dimethyl trisulfide. While five compounds were detected above their threshold concentrations in the raw water, two of them (2-MIB and geosmin) were detected above threshold in the PoE samples.http://www.sciencedirect.com/science/article/pii/S2589914721000128Taste and odor compoundsDrinking waterSPMEGC-MS/MSHolding timeT&O occurrence |
| spellingShingle | Susheera (Sesha) Pochiraju Christiane Hoppe-Jones Craig Adams Lauren Weinrich Development and optimization of analytical methods for the detection of 18 taste and odor compounds in drinking water utilities Water Research X Taste and odor compounds Drinking water SPME GC-MS/MS Holding time T&O occurrence |
| title | Development and optimization of analytical methods for the detection of 18 taste and odor compounds in drinking water utilities |
| title_full | Development and optimization of analytical methods for the detection of 18 taste and odor compounds in drinking water utilities |
| title_fullStr | Development and optimization of analytical methods for the detection of 18 taste and odor compounds in drinking water utilities |
| title_full_unstemmed | Development and optimization of analytical methods for the detection of 18 taste and odor compounds in drinking water utilities |
| title_short | Development and optimization of analytical methods for the detection of 18 taste and odor compounds in drinking water utilities |
| title_sort | development and optimization of analytical methods for the detection of 18 taste and odor compounds in drinking water utilities |
| topic | Taste and odor compounds Drinking water SPME GC-MS/MS Holding time T&O occurrence |
| url | http://www.sciencedirect.com/science/article/pii/S2589914721000128 |
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