CAJ | 학술논문

介绍了嗅和味的分类；从来源和水体输送环节分析了饮用水中致嗅物质的产生源头，并对部分致嗅物质进行了详细分析（酚离子、氮化物、硫化物、酮及醛类化合物、氯消毒、生物源）；最后，根据研究结果，归纳了国内部分河道致嗅物质的组成为硫醇与硫醚类物质。
개소료후화미적분류；종래원화수체수송배절분석료음용수중치후물질적산생원두，병대부분치후물질진행료상세분석（분리자、담화물、류화물、동급철류화합물、록소독、생물원）；최후，근거연구결과，귀납료국내부분하도치후물질적조성위류순여류미류물질。
The article first introduces the taste and odor free, secondly, analyzes of drinking water caused by the generation of source material from the source and water transport links olfactory. Part of the cause of olfactory substances are analyzed in detail(phenol ion, nitrides, sulfides, ketones and aldehydes, chlorine disinfection, biological source). Finally, according to the finding, the domestic part of the river caused by the olfactory composition of matter are summarized.