Sensory evaluation of the odors produced during bromophenol formation using a multi-level statistical model
In response to reports of medicinal taste and odor problems in suburban Paris, a lab scale study was conducted to investigate the contribution of different water quality parameters - pH, phenol, bromide, chlorine, temperature and dissolved oxygen levels - on bromophenol medicinal odor formation usin...
محفوظ في:
| المؤلف الرئيسي: | |
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| مؤلفون آخرون: | , , , , |
| التنسيق: | article |
| منشور في: |
2004
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| الوصول للمادة أونلاين: | http://hdl.handle.net/10725/6158 http://libraries.lau.edu.lb/research/laur/terms-of-use/articles.php http://wst.iwaponline.com/content/49/9/241 |
| الوسوم: |
إضافة وسم
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| _version_ | 1864513478610386944 |
|---|---|
| author | Atiyah, P. |
| author2 | Al-Samarrai, H. Matud, J. Wiesenthal, K. Bruchet, A. Suffet, I.H |
| author2_role | author author author author author |
| author_facet | Atiyah, P. Al-Samarrai, H. Matud, J. Wiesenthal, K. Bruchet, A. Suffet, I.H |
| author_role | author |
| dc.creator.none.fl_str_mv | Atiyah, P. Al-Samarrai, H. Matud, J. Wiesenthal, K. Bruchet, A. Suffet, I.H |
| dc.date.none.fl_str_mv | 2004 2017-09-07T12:05:21Z 2017-09-07T12:05:21Z 2017-09-07 |
| dc.identifier.none.fl_str_mv | 1996-9732 http://hdl.handle.net/10725/6158 Al-Samarrai, H., Matud, J., Wiesenthal, K., Atiyah, P., Bruchet, A., & Suffet, I. H. (2004). Sensory evaluation of the odors produced during bromophenol formation using a multi-level statistical model. Water Science and Technology, 49(9), 241-248. http://libraries.lau.edu.lb/research/laur/terms-of-use/articles.php http://wst.iwaponline.com/content/49/9/241 |
| dc.language.none.fl_str_mv | en |
| dc.relation.none.fl_str_mv | Water science and technology |
| dc.rights.*.fl_str_mv | info:eu-repo/semantics/openAccess |
| dc.title.none.fl_str_mv | Sensory evaluation of the odors produced during bromophenol formation using a multi-level statistical model |
| dc.type.none.fl_str_mv | Article info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/article |
| description | In response to reports of medicinal taste and odor problems in suburban Paris, a lab scale study was conducted to investigate the contribution of different water quality parameters - pH, phenol, bromide, chlorine, temperature and dissolved oxygen levels - on bromophenol medicinal odor formation using the Flavor Profile Analysis (FPA) method. A study of six parameters at 2 levels (64 experiments) analyzed by the FPA method suggests that chlorine at high concentration is more important as a controlling agent than phenol under similar conditions and the ratio of HOBr:Phenol and the time for reaction will control subsequent brominated products of reaction. Results from a three-level statistical model indicate that high pH was associated with lower odor intensities, whereas high levels of chlorine, phenol and temperature were associated with high odor intensities. Potential worst case scenarios of water quality conditions were determined for evaluation by chemical identification and kinetics. |
| eu_rights_str_mv | openAccess |
| format | article |
| id | LAURepo_52152d8cc31fc8b796992062d892d4b4 |
| identifier_str_mv | 1996-9732 Al-Samarrai, H., Matud, J., Wiesenthal, K., Atiyah, P., Bruchet, A., & Suffet, I. H. (2004). Sensory evaluation of the odors produced during bromophenol formation using a multi-level statistical model. Water Science and Technology, 49(9), 241-248. |
| language_invalid_str_mv | en |
| network_acronym_str | LAURepo |
| network_name_str | Lebanese American University repository |
| oai_identifier_str | oai:laur.lau.edu.lb:10725/6158 |
| publishDate | 2004 |
| repository.mail.fl_str_mv | |
| repository.name.fl_str_mv | |
| repository_id_str | |
| spelling | Sensory evaluation of the odors produced during bromophenol formation using a multi-level statistical modelAtiyah, P.Al-Samarrai, H.Matud, J.Wiesenthal, K.Bruchet, A.Suffet, I.HIn response to reports of medicinal taste and odor problems in suburban Paris, a lab scale study was conducted to investigate the contribution of different water quality parameters - pH, phenol, bromide, chlorine, temperature and dissolved oxygen levels - on bromophenol medicinal odor formation using the Flavor Profile Analysis (FPA) method. A study of six parameters at 2 levels (64 experiments) analyzed by the FPA method suggests that chlorine at high concentration is more important as a controlling agent than phenol under similar conditions and the ratio of HOBr:Phenol and the time for reaction will control subsequent brominated products of reaction. Results from a three-level statistical model indicate that high pH was associated with lower odor intensities, whereas high levels of chlorine, phenol and temperature were associated with high odor intensities. Potential worst case scenarios of water quality conditions were determined for evaluation by chemical identification and kinetics.PublishedN/A2017-09-07T12:05:21Z2017-09-07T12:05:21Z20042017-09-07Articleinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article1996-9732http://hdl.handle.net/10725/6158Al-Samarrai, H., Matud, J., Wiesenthal, K., Atiyah, P., Bruchet, A., & Suffet, I. H. (2004). Sensory evaluation of the odors produced during bromophenol formation using a multi-level statistical model. Water Science and Technology, 49(9), 241-248.http://libraries.lau.edu.lb/research/laur/terms-of-use/articles.phphttp://wst.iwaponline.com/content/49/9/241enWater science and technologyinfo:eu-repo/semantics/openAccessoai:laur.lau.edu.lb:10725/61582021-03-19T10:00:49Z |
| spellingShingle | Sensory evaluation of the odors produced during bromophenol formation using a multi-level statistical model Atiyah, P. |
| status_str | publishedVersion |
| title | Sensory evaluation of the odors produced during bromophenol formation using a multi-level statistical model |
| title_full | Sensory evaluation of the odors produced during bromophenol formation using a multi-level statistical model |
| title_fullStr | Sensory evaluation of the odors produced during bromophenol formation using a multi-level statistical model |
| title_full_unstemmed | Sensory evaluation of the odors produced during bromophenol formation using a multi-level statistical model |
| title_short | Sensory evaluation of the odors produced during bromophenol formation using a multi-level statistical model |
| title_sort | Sensory evaluation of the odors produced during bromophenol formation using a multi-level statistical model |
| url | http://hdl.handle.net/10725/6158 http://libraries.lau.edu.lb/research/laur/terms-of-use/articles.php http://wst.iwaponline.com/content/49/9/241 |