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首页> 外文会议>2006 WQTC (Water Quality Technology Conference) >Evaluation of taste and odor in drinking water for Brazil: analytical method, sensory analysis and consumer perceptions
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Evaluation of taste and odor in drinking water for Brazil: analytical method, sensory analysis and consumer perceptions

机译：评估巴西饮用水中的味道和气味：分析方法，感官分析和消费者认知

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摘要

The taste and odor problems found in drinking water are complex, technologically difficult and costly to be solved and their presence in treated water may give rise to considerable troubles with water consumers. The purpose of this work was to assess the efficiency and reliability of the Sensory Panel in identifying taste and odor in drinking water and in preventing complaints from water consumers, based on the comparison between the Sensory Panel's perception and that of population. Based on the results obtained, one may conclude that the Sensory Panel was found to be extremely efficient in predicting the appearance and presence of earthy and musty odors associated with the presence of MIB and geosmin in treated water, and so it should be advisable to implement it at water treatment plants using water sources with taste and odor problems.
机译：饮用水中发现的味道和气味问题很复杂，技术难度大，解决起来也很昂贵，而且它们在经过处理的水中的存在会给用水者带来很大的麻烦。这项工作的目的是根据感官小组对人口的感知与感知之间的比较，评估感官小组在识别饮用水中的味道和气味以及防止饮水者投诉方面的效率和可靠性。根据获得的结果，可以得出结论，感觉小组在预测与处理水中存在的MIB和土臭素相关的泥土和霉味的出现和存在方面非常有效，因此应该建议实施在使用有味道和气味问题的水源的水处理厂中使用。

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