Design Example

Taste and Odour

Odour depends on the contact of a stimulating substance with the appropriate human receptor cell. Most organic and some inorganic chemicals, originating from municipal or industrial wastes, contribute taste and odour to the water. Taste and odour can be expessed in terms of odour intensity or threshold values.

A new method to estimate taste of water sample has been developed based on flavour known as 'Flavour Profile Analysis' (FPA). The character and intensity of taste and odour discloses the nature of pollution or the presence of microorganisms.