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taste and odor

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Journal Articles
Water Science and Technology (1 June 1995) 31 (11): 243–250.
Published: 01 June 1995
...A. Bruchet; C. Anselme; C. Jammes; J. Mallevialle This paper summarizes the development of an expert system designed to help solve taste and odor problems in drinking waters which cannot be attributed to typical odorous compounds such as geosmin or 2-methylisoborneol (MIB), but rather to complex...
Journal Articles
Water Science and Technology (1 June 1995) 31 (11): 63–68.
Published: 01 June 1995
...F. Ventura; L. Matia; J. Romero; MaR. Boleda; I. Martí; J. Martín Two cases of taste and odor episodes in raw and groundwater in the Barcelona (NE Spain) metropolitan area are described. The first was caused by creosote, a distill of coal tar, dumped into river water by two wood-preserving...
Journal Articles
Water Science and Technology (1 May 2004) 49 (9): 107–114.
Published: 01 May 2004
...D.L. Gallagher The Triangle test and 2-of-5 test are compared for their ability to evaluate tastes and odors in water and wastewater utilities. Both tests have varying statistical sensitivities. The 2-of-5 test is more sensitive and more powerful than the Triangle test, and generally requires...
Journal Articles
Water Science and Technology (1 May 2004) 49 (9): 129–135.
Published: 01 May 2004
.... Monitoring also found that neither water lost quality significantly within the distribution network. E-mail: cfabrellas@agbar.es © IWA Publishing 2004 2004 Drinking water flavor profile analysis (FPA) odor panel taste ...
Journal Articles
Water Science and Technology (1 May 2004) 49 (9): 219–226.
Published: 01 May 2004
...P. Tomboulian; L. Schweitzer; K. Mullin; J. Wilson; D. Khiari In order to assist drinking water utilities with identifying the possible sources and causes of taste-and-odor conditions associated with materials used in distribution systems, we evaluated information from case studies and a database...
Journal Articles
Water Science and Technology (1 May 2004) 49 (9): 289–295.
Published: 01 May 2004
...S.-W. Jung; K.-H. Baek; M.-J. Yu Massive blooms of blue-green algae in reservoirs produce the musty-earthy taste and odor, which are caused by compounds such as 2-MIB and geosmin. 2-MIB and geosmin are rarely removed by conventional water treatment. Their presence in the drinking water, even at...
Journal Articles
Water Science and Technology (1 May 2004) 49 (9): 75–80.
Published: 01 May 2004
...L. Schweitzer; P. Tomboulian; K. Atasi; T. Chen; D. Khiari A workshop of international drinking water experts was convened in Sedona, Arizona, March 26-27, 2001 for the purpose of developing a method for testing drinking water system components for their potential to contribute to taste-and-odor...
Journal Articles
Water Science and Technology (1 March 2005) 51 (6-7): 257–265.
Published: 01 March 2005
...A. Bruchet; J.M. Laîné The occurrence of tastes and odors (T&O) in drinking water is considered as one of the main problems by the drinking water companies. Thus, several treatment processes were developed over the years to control T&O including air stripping, activated carbon and...
Journal Articles
Water Science and Technology (1 April 1997) 35 (8): 29–36.
Published: 01 April 1997
... ozonation(PP-II). Five taste and odor causing substances could be removed to non-detectable concentration with PP-I, but GAC alone was not so effective as PP-I. The larger the EBCT and Iodine Number of GAC column employed, the higher the removal efficiencies expected. The minimum EBCT and Iodine Number were...
Journal Articles
Water Science and Technology (1 January 1992) 25 (2): 97–104.
Published: 01 January 1992
... correlate with sensory panel evaluations. This can be caused by the concentrations differences of the chemicals in the mixture and synergistic and antagonistic effects. Two taste and odor events reported at the Baxter Water Treatment Plant of the city of Philadelphia on the Delaware river were investigated...
Journal Articles
Water Science and Technology (1 August 1988) 20 (8-9): 37–42.
Published: 01 August 1988
...H. Sano Laboratory and consumer panels were used to determine the threshold odor concentration(TOO of 2-methylisoborneol (MIB) and geosmin in water. The consumer panel was also used to assess the taste of tap water. The results showed that laboratory panel TOCs of MIB and geosmin were 4 and 94 ng...
Journal Articles
Water Science and Technology (1 August 1988) 20 (8-9): 91–97.
Published: 01 August 1988
... to monitor geosmin for various studies: a preliminary survey prior to startup of granular activated carbon (GAC) filtration for taste and odor control, monitoring performance of the GAC filters, and measuring release of geosmin from algae during pre-chlorination. © IWA Publishing 1988 1988 Geosmin...
Journal Articles
Water Science and Technology (1 September 1999) 40 (6): 1–13.
Published: 01 September 1999
...I. H. (Mel) Suffet; Djanette Khiari; Auguste Bruchet The “Taste and Odor Wheel” developed over the last 15 years has been updated to include new compounds identified in the eight classes of odorants, four tastes, and one mouth feel/nose feel category. Over the last 10 years, other types of odors...
Journal Articles
Water Science and Technology (1 September 1999) 40 (6): 115–122.
Published: 01 September 1999
... water geosmin IPMP MIB ozone tastes and odors ...
Journal Articles
Water Science and Technology (1 September 1999) 40 (6): 129–133.
Published: 01 September 1999
...Djanette Khiari; Auguste Bruchet; Thomas Gittelman; Lleonard Matia; Sylvia Barrett; I. H. (Mel) Suffet; Ruth Hund The objectives of this study were to investigate various distribution conditions that directly affect the production of tastes and odors, identify the chemical causes, and develop...
Journal Articles
Water Science and Technology (1 September 1999) 40 (6): 15–21.
Published: 01 September 1999
...A. Bruchet This paper examines 72 well documented taste and odor (T&O) episodes which occurred primarily in France over a four year period. Using the dominant descriptors, these episodes are classified according to the flavor wheel. The four major odor groups encountered are, group 7...
Journal Articles
Water Science and Technology (1 September 1999) 40 (6): 185–193.
Published: 01 September 1999
...J. Noblet; L. Schweitzer; E. Ibrahim; K. D. Stolzenbach; L. Zhou; I. H. Suffet This study describes a taste and odor event which occurred along the Ohio River during 1989 involving rinse water from a resin manufacturer that contained chemicals which reacted to form 2-ethyl-4-methyl-1,3-dioxolane...
Journal Articles
Water Science and Technology (1 September 1999) 40 (6): 209–215.
Published: 01 September 1999
... values for most of these chemicals do not exist. This study provides a recommendation as to what chemicals can be safely used as known and representative taste and odor standards for the next modification of the Flavor Profile Analysis Standard Method 2170. Excluding any potential odor standard listed as...
Journal Articles
Water Science and Technology (1 September 1999) 40 (6): 39–44.
Published: 01 September 1999
...G. Crozes; J. Hagstrom; I. H. Suffet; C. Young The City of Appleton, Wisconsin operates an 800 l/s Drinking Water Treatment Plant (WTP). Lake Winnebago serves as the source water which experiences algae blooms that are typically accompanied by severe taste and odor (T&O) episodes. Historically...
Journal Articles
Water Science and Technology (1 January 1992) 25 (2): 323–333.
Published: 01 January 1992
...A. Bruchet; E. Costentin; M. F. Legrand; J. Mallevialle The objective of the study was to determine the influence of chlorination by-products of naturally occuring nitrogenous organic compounds on tastes and odors in drinking waters. Amino acids, peptides and amino sugars have been chlorinated...