一项研究表明，有机化合物会给人体带来甜味和奶油味 进行了Llobregat河（西班牙东北部）和经处理的水中的试验。固相 微萃取（SPME）、气相色谱-嗅觉测定（GCO）和风味曲线 分析（FPA）被用作鉴定化合物的分析方法 对气味事件负责。浓度范围为 进入水处理厂（WTP）的河水样本中含有0.90-26µg/L 确定为导致气味事件的化合物。风味图谱分析 0.05微克/升作为其在水中的气味阈值浓度（OTC），具有气味识别功能 浓度为0.20µg/L。包括19个参考文献、表格和图表。

A study of organic compounds imparting sweet and buttery odor problems in the Llobregat River (northeast Spain) and in treated water was conducted. Solid-phase microextraction (SPME), gas chromatography-olfactometry (GCO) and flavor profile analysis (FPA) were used as analytical methodologies to identify the compound responsible for odor incidents. Diacetyl (2,3-butanedione) with a concentration range of 0.90-26 µg/L in river water samples entering the water treatment plant (WTP) was identified as the compound causing the odor events. Flavor profile analysis establishes 0.05 µg/L as its odor threshold concentration (OTC) in water, with an odor recognition concentration of 0.20 µg/L. Includes 19 references, tables, figures.