饮用水中的大多数味道和气味事件都是源特定的，而气味 化合物检测可以帮助识别味道和气味，但仍然需要识别 被认为是问题原因的生物体。与犹他州的一家大公司合作 每月对来自普罗沃河流域的水务设施、样本进行监测，以确定 过去两年。处理厂人员进行了风味分析和气味分析 通过固相萃取（SPE）结合 GC-MS。当检测到显著水平的气味时，采样间隔为 增加样本数量，并对样本进行化学和微生物鉴定。为了 涵盖与味觉和气味事件相关的各种微生物，以及两者的培养 对放线菌和藻类进行了研究。微生物副产物的分离与分析 通过GC-MS确认样品中检测到的化合物是由微生物产生的 污染物。这种方法使我们能够确定问题的因果关系 味道和气味事件。数据表明，放线菌对味觉和味觉有影响 水中的气味，而不是蓝藻。味觉的化学和微生物特征 气味事件帮助犹他州水务公司开发了一种合理的处理方法，包括8个参考资料、表格和图表。

Most taste and odor events in drinking water are source specific and while odor compound detection can help identify tastes and odors, there remains the need to identify the organism(s) believed to be the cause of the problem. In cooperation with a major Utah water utility, samples from the Provo River drainage district were monitored monthly for the past two years. Treatment plant personnel conducted flavor profile analysis and odor compound quantification was performed by solid phase extraction (SPE) coupled with GC-MS. When odors were detected at significant levels, the sampling interval was increased and samples were split for chemical and microbial characterization. In order to cover the wide range of microbes associated with taste and odor events, cultures for both actinomycetes and algae were conducted. Isolation of microbial byproducts and analysis by GC-MS confirmed compounds detected in the sample were produced by microbial contaminants. This approach enabled us to determine the cause-and-effect relationship of the taste and odor event. Data indicated that actinomycetes were responsible for taste and odor in the water, not cyanobacteria. The chemical and microbial characterization of taste and odor events helped this Utah water utility develop a logical treatment Includes 8 references, tables, figures.