Off-Flavours in the Aquatic Environment (Paperback)
  • Off-Flavours in the Aquatic Environment (Paperback)
Paperback Published: 01/01/2004
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The problems related to off-flavours in the aquatic environment are increasingly important, from those resulting from natural causes in water resources to those resulting from water treatment and water distribution for consumption. Moreover, it is important to study the nuisance odours caused by wastewaters and the compounds responsible for them. The citizen, in general, and the consumer, in particular, increasingly attaches more value to the taste and odour of water intended for consumption and requires not only healthy and beneficial water but also a refreshing water. Likewise, the tastes and odours transmitted through the water to the preparation of food are increasingly a concern. All the professionals who work in fields related to the above-mentioned aspects need to know the potential problems and the most appropriate solutions to prevent them. The sixth IWA Symposium on Off-Flavours in the Aquatic Environment shared the latest advances on this subject in the world, and improved the knowledge of off-flavours problems in the aquatic environment as well as the implementation of new strategies to detect, prevent and solve them. The 47 papers selected for these proceedings cover the following specific topics: advances in physiology, chemistry and biology of off-flavours, sensory evaluation methods, new analytical methods, off-flavours in water resources, treatment and distribution systems, odours from wastewater systems, new treatment processes to solve taste and odour problems, health aspects, public perception and consumer complaints. Many of these evaluations were based on surveys and case studies. The content of this publication is divided into seven parts: General Lectures, Water Resources, Chemical and Sensory Analysis, Wastewater Evaluations, Drinking Water Treatment, Drinking Water Distribution Systems and Management. This publication will be a source book for scientists, technicians and professionals generally involved in organoleptic problems, from those who work in water utilities or the food industry, to public water and health authorities or those who work on related activities.

Publisher: IWA Publishing
ISBN: 9781843394716

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