Publication
The occurrence of algal taste and odor (T&O) compounds was investigated in three Swiss lakes which exhibit different nutrient levels from eutrophic to oligotrophic (Lake Greifensee, Lake Zurich and Lake Lucerne). Apart from dissolved T&O compounds, the study also encompassed particle-bound compounds, i.e., compounds that can be released from damaged algal cells during drinking water treatment. A combined instrumental (SPME-GC-MS) and sensory method was applied that allowed to detect and quantify T&O compounds in natural waters in the sub ppt to low ppt-range.
Damien Bouffard, Abolfazl Irani Rahaghi, Oscar Rodrigo Sepúlveda Steiner, Rafael Sebastian Reiss, Marco Toffolon, Frédéric Charles Soulignac
Tamar Kohn, Stéphane Joost, Anna Carratala Ripolles, Oliver Michele Selmoni, Charlotte Gisèle Weil, Hannah Elisa Chmiel, Annie Sandrine Guillaume, Coralie Chappelier