有机物分子结构与味觉的关系研究

Study on Relationship between Molecular Structure of Organic Matter and Taste

水是人们生活中不可或缺的重要物质,随着人民生活水平的不断提高,对饮用水水质的要求越来越高。而饮用水水源的污染却日益加重,给水处理工作带来了较大困难。饮用水的嗅和味源自水中某些物质,直接影响水的可饮性,产生嗅和味的某些合成化合物,有害人体健康。因此,如何有效地减少饮用水中的嗅和味,是水处理工作不可忽视的一个方面,而了解产生嗅味的物质组成及其产生的过程,对有效地去除和减少饮用水中的嗅味有很重要的指导意义,文章就二者的关系进行了初步的研究和探讨。

Water is an indispensable material in people＇s life. With the continuous improvement of people＇s living standard, the requirement on water quality is increasingly high. Drinking water pollution is getting worse, bring more difficulties for water treatment. The smell and taste from certain substances in drinking water may have direct impacts on water. Some synthetic com- pounds that generate the smell and taste may be harmful to human health. Therefore, it is an important task to reduce them in drinking water. Study on the composition and generation of smelling substances may provide guidance for reduction and elimina- tion of smelling substances in drinking water. This article conducted a preliminary research on the relation between the two.