Taste and odour testing: How valuable is training?

Water Science and Technology

Volumn 49, Issue 9, 2004, Pages 69-74

  Morran, Jim ^a   Marchesan, M ^a  

^a AUSTRALIAN WATER QUALITY CENTRE   (Australia)

Author keywords

Flavour profile analysis; Taste and odour; Training; Water treatment

Indexed keywords

BIOREMEDIATION; ODOR CONTROL; PROBLEM SOLVING; TASTE CONTROL (WATER TREATMENT); WATER QUALITY; WATER SUPPLY;

AUSTRALIAN WATER QUALITY CENTRE (AWQC); FLAVOUR PROFILE ANALYSIS (FPA);

HYDROLOGY;

DRINKING WATER;

ODOR; TRAINING; WATER TREATMENT;

ARTICLE; AUSTRALIA; CONSUMER; CONTROLLED STUDY; HUMAN; INFORMATION DISSEMINATION; INFORMATION PROCESSING; LABORATORY TEST; ODOR; OLFACTORY DISCRIMINATION; PUBLIC HEALTH; SIMULATION; TASTE DISCRIMINATION; TASTE PREFERENCE; TRAINING; VOLUNTEER; WATER ANALYSIS; WATER QUALITY; WATER SUPPLY; WATER TREATMENT;

EID: 3042787672     PISSN: 02731223     EISSN: None     Source Type: Journal    
DOI: 10.2166/wst.2004.0537     Document Type: Article

References (7)

1. American Public Health Association (APHA) American Water Works Association, and Water Pollution Control Federation (1998). Standard Methods for the Examination of Water and Wastewater, 20th ed. APHA, Washington, D.C., USA.
2. Crozes, G., Hagstrom, J., Suffet, I. and Young, C. (1999). Bench Scale Evaluation of Adsorptive Processes for Taste and Odors Control Using Rapid Small-Scale Column Tests and Flavor Profile Analysis. Wat. Sci. Tech., 40(6), 39-44.
3. Dietrich, A., Mirlohi, S., DaCosta, W., Dodd, J., Sauer, R., Homan, M. and Schultz, J. (1999). Flavor Profile Analysis and GC/MS Detection of Phenolic Iodinated Disinfection By-Products in Drinking Water for the USA Space Program. Wat. Sci. Tech., 40(6), 45-51.
4. Mallevialle, J. and Suffet, I. (1987). Identification and Treatment of Tastes and Odours in Drinking Water. AWWA Research Foundation and Lyonnaise des Eaux Cooperative Research Report, American Water Works Assoc., Denver, Colo., USA.
5. Schweitzer, L. and Suffet, I. (1999). Exposure Assessment of Taste and Odor Standard Used in the Method of Flavor Profile Analysis. Wat. Sci. Tech., 40(6), 209-215.
6. Young, C. and Suffet, I. (1999). Development of a Standards Method - Analysis of Compounds Causing Tastes and Odors in Drinking Water. Wat. Sci. Tech., 40(6), 279-285.
7. Young, W., Horth, H., Crane, R., Ogden, T. and Arnott, M. (1996). Taste and Odour Threshold Concentrations of Potential Potable Water Contaminants. Wat. Res., 30(2), 331-340.