Spirulina-based carbon materials as adsorbents for drinking water taste and odor control: Removal efficiency and assessment of cyto-genotoxic effects

The sensory quality of drinking water, and particularly its taste and odor (T&O) is a key determinant of consumer acceptability, as consumers evaluate water by their senses. Some of the conventional treatment processes to control compounds which impart unpleasant T&O have limitations because...

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Veröffentlicht in:	The Science of the total environment 2024-06, Vol.927, p.172227-172227, Article 172227
Hauptverfasser:	Antonopoulou, Maria, Tzamaria, Anna, Pedrosa, Marta F.F., Ribeiro, Ana R.L., Silva, Adrián M.T., Kaloudis, Triantafyllos, Hiskia, Anastasia, Vlastos, Dimitris
Format:	Artikel
Sprache:	eng
Schlagworte:	2-methylisborneol 2-methylisoborneol adsorbents Adsorption Camphanes Carbon consumer acceptance cytotoxicity Drinking Water - chemistry environment Gas Chromatography-Mass Spectrometry Genotoxicity Geosmin headspace analysis Humans mutagens Naphthols odor control Odorants - analysis odors solid phase microextraction Solid Phase Microextraction - methods Spirulina Spirulina-based materials Taste Taste and odor Water Pollutants, Chemical - analysis Water Purification - methods water treatment
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