Off-Flavours in Drinking Water and Aquatic Organisms Book

	Preface
	Sensory Characterization of Off-Flavours
	Odor standards in squeeze-bottle kits for matching quality and intensity	1
	Sensory analysis of trout tainted by diesel fuel in ambient water	11
	A comparison of 1988-1990 flavor profile analysis results with water conditions in two northern California reservoirs	19
	Sensory and chemical characterization of fish tainted by exposure to oil sand wastewaters	27
	Flavor tainting of fish in the Upper Wisconsin River caused by alkyl- and thiophenols	35
	The use of organoleptic investigations to evaluate the quality of materials in contact with drinking water	41
	Correlation of chemical and sensory data by principal component factor analysis	49
	Public evaluation of fish tainting from pulp and paper mill discharges	57
	Characterization of drinking water odour arising from spring thaw for an ice-covered upland river source	65
	Chemical etiologies of off-flavor in channel catfish aquaculture	73
	Physical chemical characterization of five earthy-musty-smelling compounds	81
	Attempts to improve the sensitivity of an enzyme-linked immunosorbent assay for 2-methylisoborneol	89
	Sensory gas chromatography for evaluation of taste and odor events in drinking water	97
	Organochlorines as environmental tainting substances: taste panel study and chemical analyses of incubated mussels	105
	The stability of geosmin and MIB and their deuterated analogues in surface waters and organic solvents	115
	Volatile organic sulfur compounds associated with blue-green algae from inland waters of Japan	123
	The source of 2,6-dibromophenol: cause of an idoform taint in Australian prawns	131
	Characterization and identification of odorous compounds in ozonated waters	139
	Odorous substances and cyanobacterial toxins in prairie drinking water sources	147
	Flavor compounds in weakly polluted rivers as a means to differentiate pollution sources	155
	Methods for the identification of tainting terpenoids and other compounds from algae	165
	Biochemistry of Off-Flavours
	Genetic studies into musty odor production by actinomycetes	171
	Growth characteristics of the musty odor producing alga, Oscillatoria tenuis	177
	Accumulation and release of geosmin during the growth phases of Anabaena circinalis (Kutz.) Rabenhorst	185
	Biodegradation of 2-methylisoborneol by gravel sand filtration	191
	Geosmin production and excretion in a planktonic and benthic Oscillatoria	199
	Chemical Ecology and Biology of Off-Flavours
	Iron forms that influence the growth and musty odor production of selected cyanobacteria	207
	A copper-tolerant Phormidium species from Lake Mathews, California, that produces 2-methylisoborneol and geosmin	217
	Incidence of off-flavors in South African surface waters	225
	Production and reduction of geosmin and 2-methylisoborneol during storage of river water in deep reservoirs	233
	Drinking water off-flavour caused by 2,4,6-trichloroanisole	241
	Off-flavors in surface waters - how efficient is bank filtration for their abatement in drinking water?	251
	Physiology of geosmin production by Anabaena circinalis isolated from the Murrumbidgee River, Australia	259
	Biodegradation of 2-methylisoborneol by oligotrophic bacterium isolated from a eutrophied lake	269
	Chemical perception and response of the Nile tilapia to geosmin	277
	Geosmin and 2-methylisoborneol production by cyanobacteria in fish ponds in the southeastern United States	283
	Technology of Off-Flavour Abatement
	Control of 2-methylisobomeol and geosmin by ozone and PEROXONE: a pilot study	291
	Removal of musty-odorous compounds in water and retained in algal cells through water purification processes	299
	Removal of musty odor compound in drinking water by biological filter	307
	The use of sodium carbonate peroxyhydrate to treat off-flavor in commercial catfish ponds	315
	Influence of the chlorination of natural nitrogenous organic compounds on tastes and odors in finished drinking waters	323
	A summary of problem areas in aquatic off-flavour research	335
	Subject index	341