Water Science & Technology

Volume 20 Number 8-9

Contents

Preface

Per-Edvin Persson, Frank B. Whitfield and Terushige Motohiro ..........ix–x

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Development of the Flavor Profile Analysis Method into a Standard Method for Sensory Analysis of Water

I. H. Suffet, B. M. Brady, J. H. M. Bartels, G. Burlingame, J. Mallevialle and T. Yohe ..........1–9

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The Relationship between Concentration and Sensory Properties of 2-Methylisoborneol and Geosmin in Drinking Water

T. Ito, T. Okumura and M. Yamamoto ..........11–17

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Threshold Detection Values of Potential Fish Tainting Substances from Oil Sands Wastewaters

C. G. Jardine and Steve E. Hrudey ..........19–25

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Correlation between Threshold Odor Numbers and the Concentration of Odorous Substances in Water

M. Tomita, N. Ichikawa and T. Goda ..........27–30

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Flavor-Profile Analysis: An Objective Sensory Technique for the Identification and Treatment of Off-Flavors in Drinking Water

Stuart W. Krasner ..........31–36

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The Detection of Taste and Odor in Osaka’s Drinking Water

H. Sano ..........37–42

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Structure and Sensory Analyses of Tainting Substances in Finnish Freshwater Environments

A. Veijanen, J. Paasivirta and M. Lahtiperä ..........43–48

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Petroleum-Like Off-Flavour in Seasoned Herring Roe

T. Sato, N. Matsuoka, H. Sugihara, H. Akazawa and T. Motohiro ..........49–53

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Potent Odour-Causing Chemicals Arising from Drinking Water Disinfection

Steve E. Hrudey, Alina Gac and Susan A. Daignault ..........55–61

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Chemistry of Off-Flavours in Marine Organisms

F. B. Whitfield ..........63–74

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Water Blooms of Uroglena americana and the Identification of Odorous Compounds

H. Yano, M. Nakahara and H. Ito ..........75–80

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The Efficiency and Relevance of Different Concentration Methods for the Analysis of Off-Flavours in Water

B. V. Lundgren, H. Borén, A. Grimvall, R. Sävenhed and B. Wigilius ..........81–89

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A Simple Extraction Procedure for Moderately Volatile Taste and Odor Compounds Such as Geosmin and 2-Methylisoborneol — Method and Applications

B. G. Brownlee, L. Gammie, Wm. D. Gummer and G. A. MacInnis ..........91–97

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Off-Flavor in the Channel Catfish (Ictalurus punctatus) Due to 2-Methylisoborneol and Its Dehydration Products

J. F. Martin, L. W. Bennett and W. H. Graham ..........99–105

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Biochemistry of Biogenic Off-Flavour Compounds in Surface Waters

F. Jüttner ..........107–116

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Blue-Green Algae in Lake Biwa Which Produce Earthy-Musty Odors

T. Negoro, M. Ando and N. Ichikawa ..........117–123

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Factors Influencing Geosmin Production by the Cyanobacterium Oscillatoria brevis

H. Naes, H. C. Utkilen and A. F. Post ..........125–131

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Musty Odour Problems in Lake Biwa 1982-1987

Masakazu Yagi ..........133–142

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Effect of Environmental Factors on Geosmin Production by Fischerella muscicola

J. T. Wu and F. Jüttner ..........143–148

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Identification of Volatile Metabolites Produced by Blue-Green Algae

Y. Tsuchiya and A. Matsumoto ..........149–155

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Odor Decomposition by the Yeast Candida

H. Sumitomo ..........157–162

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Odor Decomposition by an Immobilized Crude Enzyme

H. Sumitomo, Y. Ohmura, S. Ito and R. Takaya ..........163–166

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Chemical Ecology and Off-Flavour Substances

O. M. Skulberg ..........167–178

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Earthy-Musty Odor-Producing Cyanophytes Isolated from Five Water Areas in Tokyo

A. Matsumoto and Y. Tsuchiya ..........179–183

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Nitrogen and the Threshold Odor Number Produced by an Actinomycete Isolated from Lake Sediments

Owen T. Lind and Samuel D. Katzif ..........185–191

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Occurrence of Musty Odor in the Yodo River

Y. Hishida, K. Ashitani and K. Fujiwara ..........193–196

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Effect of Chelating Agents on the Growth of Blue-Green Algae and the Release of Geosmin

M. Miwa and K. Morizane ..........197–203

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Bacterial Degradation of 2-Methylisoborneol

G. Izaguirre, R. L. Wolfe and E. G. Means ..........205–210

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Odorous Algal Cultures in Culture Collections

Per-Edvin Persson ..........211–213

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Overview of Technology for Controlling Off-Flavors in Drinking Water

Michael J. McGuire and John M. Gaston ..........215–228

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Pilot Scale Studies of Geosmin and 2-Methylisoborneol Removal

E. A. Vik, R. Storhaug, H. Naes and H. C. Utkilen ..........229–236

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Water Treatment Systems and Technology for the Removal of Odor Compounds

K. Hattori ..........237–244

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Formation and Removal of Off-Flavour Compounds during Ozonation and Filtration through Biologically Active Sand Filters

B. V. Lundgren, A. Grimvall and R. Sävenhed ..........245–253

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Biological Degradation of Musty Odor Compounds, 2-Methylisoborneol and Geosmin, in a Bio-Activated Carbon Filter

Masakazu Yagi, Susumu Nakashima and Shigeki Muramoto ..........255–260

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Behavior of Musty Odorous Compounds during the Process of Water Treatment

K. Ashitani, Y. Hishida and K. Fujiwara ..........261–267

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Offensive Tastes and Odors Occurring after Chlorine Addition in Water Treatment Processes

Y. Levi and J. M. Jestin ..........269–274

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Reduction of Musty Odor Substances in Drinking Water — A Pilot Plant Study

K. Terashima ..........275–281

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Aquatic Off-Flavours — Past, Present and Future

Per-Edvin Persson ..........283–288

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Subject Index ..........289–292

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