물 자연 그리고 사람 - 물로 더 행복한 세상을 만들어가겠습니다.
HOME성과논문실적
논문실적
| Measurement of Taste and Odor Compounds in Water using TDU-GC/MS |
|---|
|
학술지명 2013APCE/KSFEA/APIA
저자 김윤석
발표일 2013-11-05
|
|
The optimization of analytical method which has high sensitivity and reproductivity for odor compounds in water is sufficiently required because they have very low threshold value to sub parts per trillion unit. Therefore some studies are reported new analytical techniques such as stir bar sorptive extraction (SBSE) to detect odor compounds in water and MDL and limited of quantification (LOQ) for 2-MIB and geosmin are 1~2 ng/L and 3~6 mg/L, respectively [3]. However, the information of odor compounds except representative two compounds in water is very seldom. |
