本研究探討奈米氣泡技術，應用於水中臭味物質控制之可行性。研究分為三大部分，首先探討臭氧奈米氣泡(Ozone nanobubble)之特性，包括氣泡粒徑、濃度、及氣泡；其次，透過實地採樣，結合感官分析與化學分析方法，釐清水體中異味物質之組成與來源；第三部分則進行氧化實驗，探討代表性臭味物質之反應動力及去除效率。研究中應用嗅覺層次分析法(Flavor profile alysis, FPA)評估氣味特徵，利用氣相層析質譜儀(Gas chromatography/mass spectrometry, GC/MS)結合固相微萃取(Solid phase microextraction, SPME)，進行含硫臭味物質之定性與定量分析，並與各項水質參數進行比較。研究場址主要位於臺南運河和三爺宮溪，因此以鹽度變化作為主要實驗變因，以評估其對處理效果之影響。
實地調查結果顯示，臺南運河各測站普遍檢出二甲基二硫(dimethyl disulfide, DMDS)與二甲基硫(dimethyl sulfide, DMS)，少許測站檢測出甲硫醇(methyl mercaptan, MeSH)與二甲基三硫(Dimethyl Trisulfide, DMTS)等含硫揮發性有機化合物(volatile organic sulfur compounds, VOSCs)。此類化合物皆具有明顯之氣味特徵，其中MeSH、DMDS和DMTS常被描述為大蒜味、腐爛蔬菜或沼澤氣味，而DMS則呈現甜玉米或海洋氣味。綜合感官分析與化學分析結果，顯示MeSH、DMS與DMTS皆為造成臺南運河異味問題之主要貢獻物質；而三爺宮溪主要為週邊工業區旁放產生溶劑味，掩蓋硫化物之氣味。
臭氧結合奈米氣泡技術對MeSH與DMS之去除實驗結果顯示，該系統對水中MeSH和DMS都具有良好之降解效果，在臺南運河原水中之反應速率常數分別為5.32×109 M-1s-1與1.28×1010 M-1s-1，其濃度與氣味強度皆呈現明顯下降。研究結果亦顯示，在約1.5%鹽度條件下，臭氧奈米氣泡在水中的溶解濃度明顯提升，並提高污染物之處理效率。未來建議可進一步探討天然水體中的水質條件，並針對硫化物的轉化途徑進行深入研究，以利於實場應用及系統操作條件之優化。

This study evaluated the feasibility of using ozone nanobubbles for controlling odor compounds in aquatic environments. The study included characterization of ozone nanobubbles, field investigation of odor-causing compounds, and oxidation experiments on representative sulfur compounds. Flavor Profile Analysis (FPA) and solid-phase microextraction coupled with gas chromatography/mass spectrometry (SPME–GC/MS) were used to characterize odor and analyze volatile organic sulfur compounds (VOSCs). Tainan Canal and Sanyegong Creek were selected as the study sites, and salinity was investigated as the major experimental factor.
Field results showed that dimethyl sulfide (DMS) and dimethyl disulfide (DMDS) were the dominant sulfur compounds in the Tainan Canal, while methyl mercaptan (MeSH) and dimethyl trisulfide (DMTS) were detected at several sites. Combined sensory and chemical analyses identified MeSH, DMS, and DMTS as the major contributors to odor. In contrast, solvent-like odors from nearby industrial activities dominated Sanyegong Creek.
The ozone nanobubble system effectively removed MeSH and DMS, with second-order reaction rate constants of 5.32 × 10⁹ and 1.28 × 10¹⁰ M⁻¹ s⁻¹, respectively, in Tainan Canal water. A salinity of approximately 1.5% increased dissolved ozone concentration and improved treatment efficiency. These results demonstrate the potential of ozone nanobubbles for sulfur odor control in natural waters and provide a basis for future field applications.

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