本powerpoint演示文稿首先简要概述了Hermosa Redondo Well 30-01期《因味道和气味引起的客户投诉》几个月后的内容 该井在关闭2年后重新启动。本文讨论了味觉和气味分析方法，包括感官方法、阈值气味数（吨）或风味轮廓分析（FPA）。本文介绍了风味分析结果，以及处理方案和台架试验。结论表明:硫化氢在环境中很难定量 消散和气味阈值导致的水源 低于可感知水平； FPA方法可以提供气味识别和 强度测定，与吨相比； 高锰酸钾有效地氧化了硫化物 Hermosa Redondo的罐内试验；和 系统正在进行高锰酸盐添加 （有额外的管道回路用于接触时间）在 绿砂过滤器，给定系统的最佳选择 限制。包括数字。

This powerpoint presentation begins by providing a brief overview of the Hermosa-Redondo Well 30-01 issue of customer complaints due to taste and odor a few months after the well was restarted following a 2 year shutdown period. A discussion on taste and odor methods is presented, including sensory methods Threshold Odor Number (TON) or Flavor Profile Analysis (FPA). Flavor profile analysis results are presented, along with treatment options and bench testing experiments. Conclusions indicate that: hydrogen sulfide can be challenging to quantify in water sources due to dissipation and odor thresholds lower than perceivable levels; the FPA method can offer both odor identification and intensity determination, compared with TON; potassium permanganate effectively oxidized sulfide in jar tests at Hermosa-Redondo; and, the system is proceeding with permanganate addition (with extra pipe loop for contact time) before the greensand filters, best option given system constraints. Includes figures.