Tacoma controls tastes and odours with ozone

Abstract

The study is focussed on the conditions that would provide the best ozone oxidation to decrease the taste and odour of the water from Eagle Gorge Reservoir. This study incorporated advanced analytical methods, such as solid phase microextraction (SPME) and flavour profile analyses (FPA), to evaluate the best method for improving taste and odour. The study developed first-order relationships between ozone dose and the oxidation of several taste and odour compounds. The results focussed on the importance and interactions between ozone dose, pH, hydrogen peroxide and contact time.

Odor in Various Products

“…199 The best method of ozone oxidation to decrease the taste and odor of the water from the Eagle Gorge Reservoir was studied by solid phase microextraction and flavor profile analysis. 200 Ozone caused oxidation of the following odorants: cis-3-hexene-1-ol, trans, trans,-2-4-heptadienal, cis-3-hexenyl acetate, 2-isopropyl-3-methoxypyrazine, 2-methylisoborneol, geosmin, and heptanal. 200 Ozone dose is the most important factor in determining the removal of geosmin and 2-methylisoborneol.…”

“…200 Ozone caused oxidation of the following odorants: cis-3-hexene-1-ol, trans, trans,-2-4-heptadienal, cis-3-hexenyl acetate, 2-isopropyl-3-methoxypyrazine, 2-methylisoborneol, geosmin, and heptanal. 200 Ozone dose is the most important factor in determining the removal of geosmin and 2-methylisoborneol. 200 -Radiation doses of 5 and 10 kGy (food irradiation approved doses) induced no statistically significant changes in overall migration from polypropylene to water.…”

“…200 Ozone dose is the most important factor in determining the removal of geosmin and 2-methylisoborneol. 200 -Radiation doses of 5 and 10 kGy (food irradiation approved doses) induced no statistically significant changes in overall migration from polypropylene to water. 24 The dose of 30 kGy (sterilizing dose) induced some differences in overall migration from PP and PVC/HDPE samples.…”