AWWA WQTC58999

The development of a new analytical technique using solid-phase microextraction allowed for the determination of fishy, swampy, or grassy (FSG) taste-and-odor compounds. This was done in conjunction with a study of alternative disinfectants/oxidants at the bench, pilot, and demonstration scale for the Metropolitan Water District of Southern California (Metropolitan). This analytical method was also used to evaluate algal blooms that occurred within Metropolitan's source waters, which can contribute to FSG tastes and odors. This analytical technique, first developed using a gas chromatograph (GC) coupled with a flame ionization detector, had relatively high method detection levels (~10 ug/L each). The method was then migrated to a GC with an ion-trap mass spectrometer, which achieved detection levels at 0.1 ug/L or less. Includes 15 references, tables, figures.