The effect of applying a pipe-joint lubricant to connect ductile iron pipe on off-flavors in drinking water distribution systems.
This study was used to help define the contribution to taste and odor problems caused by the application of a pipe-joint lubricant to connect ductile iron pipe in drinking water distribution systems. Tyton Joint Lubricant (TJL) was studied. The lubricant produced odors that are continually oxidized by chlorine or oxygen. The mechanism of oxidative rancidity, one of the major causes of food spoilage is the apparent mechanism of oxidation. The odors produced by the lubricant were characterized by a Flavor Profile Analysis (FPA) panel as well as GC/MS and Sensory GC analysis. The most common odors perceived in the TJL water samples for the first six days were waxy/oily and soapy odors with a rancid oil, odor note. The waxy/oily and soapy odors decreased with time in the chlorine medium as the rancid oily odor note increased. Numerous aldehydes, ketones, alcohols and borneol compounds, produced from the lubricants, were tentatively identified and linked to the odors perceived by the FPA panel.
Wiesenthal
K E
KE
Department of Environmental Health and Science, School of Public Health, University of California at Los Angeles, Los Angeles, CA 90095-1772, USA. kwiesent@ucla.edu
Amah
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G
Lam
T
T
Suffet
I H
IH
D004867:Equipment Design; D008401:Gas Chromatography-Mass Spectrometry; D007501:Iron; D008153:Lubrication; D009812:Odorants / Q000032:analysis*; D012915:Soaps; D013649:Taste; D014881:Water Supply / Q000592:standards*
D012915:Soaps; D007501:Iron