Synthesis and odour thresholds of mixed halogenated anisoles in water

2004 ◽  
Vol 49 (9) ◽  
pp. 115-119 ◽  
Author(s):  
A. Díaz ◽  
C. Fabrellas ◽  
M. T. Galceran ◽  
F. Ventura
Keyword(s):  
Water Samples ◽  
Profile Analysis ◽  
Flavour Compounds ◽  
Odour Threshold ◽  
Flavour Profile

Earthy-musty off-flavour compounds in water samples are usually associated with the presence of geosmin and 2-methylisoborneol. However, the presence of 2,3,6- and 2,4,6-trichloroanisoles or other halogenated anisoles can impart objectionable tastes and odours to the water even at very low trace levels. This paper shows the synthesis of non-commercial 2,3,6- and 2,4,6- mixed chloro/bromoanisoles which can be present in bromide rich waters and could also be suspected of imparting earthy-musty off-flavours to the water. All the synthesized compounds were subjected to the flavour profile analysis (FPA) method and their odour threshold concentrations (OTC) in water were carried out giving values in the low ng/L range.

Taste and odour testing: how valuable is training?

2004 ◽  
Vol 49 (9) ◽  
pp. 69-74 ◽  
Author(s):  
J. Morran ◽  
M. Marchesan
Keyword(s):  
Public Education ◽  
Laboratory Testing ◽  
Profile Analysis ◽  
South Australia ◽  
Consumer Involvement ◽  
Correct Identification ◽  
Australian Water ◽  
The Public ◽  
Complex Process ◽  
Flavour Profile

Correct identification of specific tastes and odours in a water supply can be a powerful tool in identifying the cause of the problem and facilitating rapid remediation. While taste and odour identification can be achieved by laboratory testing, consumer involvement is not only worthwhile as a public education exercise but can also indicate tastes and odours to which the public do not object. Interpretation of taste and odour results is a complex process. The Australian Water Quality Centre (AWQC), based in Adelaide, South Australia, has established a flavour profile panel, trained in Flavour Profile Analysis (FPA). This group was chosen to carry out a survey of tastes and odours present in selected Australian water supplies and laboratory treated water and bottled water. The waters were also assessed by a group of untrained volunteers to simulate the responses of consumers. In two series of tests there were significant differences in responses between the groups with respect to the intensity of the tastes and odours detected. In both instances the responses by the trained group were more consistent, making interpretation of results more straightforward. In the second series of tests the panellists were also asked their personal preferences. The results showed in general the preferred waters were those with minimal taste and odour and this was generally irrespective of the type of taste and odour present.

Effect of blending two treated waters on the organoleptic profile of Barcelona's supply

2004 ◽  
Vol 49 (9) ◽  
pp. 313-319 ◽  
Author(s):  
C. Fabrellas ◽  
R. Devesa ◽  
L. Matia
Keyword(s):  
Drinking Water ◽  
Profile Analysis ◽  
Organoleptic Quality ◽  
Treated Water ◽  
Flavour Profile ◽  
The City

Barcelona's drinking water has two distinct origins: the Ter and Llobregat rivers supply the city in a ratio of 35/65. The organoleptic quality of the two waters is very different. Treated water from the Llobregat sometimes has organoleptic problems, whereas the quality of treated water from the Ter is much better. The aim of this paper is to study the effects of blending the two types of water and to determine the best blend of the Ter and Llobregat treated waters in terms of flavour and odour, using the A/not A test and the Flavour Profile Analysis. The optimum blend of Ter and Llobregat water is the blend that contains the highest percentage of Llobregat water without any appreciable loss of the characteristics of Ter water.

The panel of Aigües de Barcelona: 15 years of history

2004 ◽  
Vol 49 (9) ◽  
pp. 145-151 ◽  
Author(s):  
R. Devesa ◽  
C. Fabrellas ◽  
R. Cardeñoso ◽  
L. Matia ◽  
F. Ventura ◽  
...  
Keyword(s):  
Quality Control ◽  
Standard Method ◽  
Quality Index ◽  
Profile Analysis ◽  
Entire Period ◽  
Basic Tool ◽  
Aesthetic Quality ◽  
Flavour Profile ◽  
The Aesthetic ◽  
And Training

The Aigües de Barcelona Laboratory has been working on odour and taste research in water for 15 years. During the entire period its basic tool has been the FPA (Flavour Profile Analysis) standard method, used by a group of trained tasters. This paper reports the main activities of the panel in recent years, such as the recruitment and training of panellists, the wheel of descriptors used, the Aesthetic Quality Index (AQI) developed for the quality control of water supplies, various research studies, and taste and odour episodes in which it has helped.

SPME/GC/MS and sensory flavour profile analysis for estimation of authenticity of thyme honey

2007 ◽  
Vol 42 (2) ◽  
pp. 133-138 ◽  
Author(s):  
Demet Mannaş ◽  
Tomris Altuğ
Keyword(s):  
Profile Analysis ◽  
Flavour Profile ◽  
Thyme Honey

scholarly journals Impact of processing on important cocoa off-flavour compounds

2021 ◽  
Author(s):  
Daniela Füllemann ◽  
Silva D. Neiens ◽  
Martin Steinhaus
Keyword(s):  
Threshold Value ◽  
Flavour Compounds ◽  
Chocolate Industry ◽  
Odour Threshold ◽  
A Minor

AbstractThe compounds responsible for smoky and mouldy–musty off-flavours in fermented cocoa have recently been elucidated; however, their behaviour during further processing into chocolate was still unclear. The compounds 2-methoxyphenol, 3-methylphenol, 4-methylphenol, 3-ethylphenol, 4-ethylphenol, and 3-propylphenol known to contribute to smoky off-flavours showed a tendency towards a minor increase during roasting and processing into cocoa liquor. This increase amounted to 1.4-fold at the most, however, was clearly compensated by losses of 30–63% during further processing into chocolate mass and conching. Among the off-flavour compounds identified in mouldy–musty smelling cocoa, faecal, mothball-like 3-methyl-1H-indole showed a clear decrease during roasting and processing into cocoa liquor, at least at rather high roasting temperatures, and a further decrease during processing into chocolate mass and conching. In contrast, faecal, mothball-like 1H-indole substantially increased during roasting and processing into cocoa liquor, namely from concentrations below its odour threshold value to concentrations up to 8 times beyond its odour threshold value. During processing into chocolate mass and conching, 1H-indole remained virtually unchanged. The data suggested that the monitoring of off-flavour compounds at the incoming goods inspection in the chocolate industry should not be limited to the fermented beans as such but additionally include the analysis of a bean sample after test roasting to correctly assess the off-flavour potential of 3-methyl-1H-indole and 1H-indole.

Use of flavour profile and consumer panels to determine differences between local water supplies and desalinated seawater

2007 ◽  
Vol 55 (5) ◽  
pp. 275-282 ◽  
Author(s):  
M.J. McGuire ◽  
J. Loveland ◽  
E.G. Means ◽  
J. Garvey
Keyword(s):  
Colorado River ◽  
Profile Analysis ◽  
Consumer Perception ◽  
San Diego County ◽  
Water Supplies ◽  
Aesthetic Quality ◽  
Consumer Evaluation ◽  
Flavour Profile ◽  
The Difference ◽  
Local Water

The San Diego County Water Authority of California has initiated planning for coastal desalination facilities to augment their water supplies. Integration of the different water qualities from these facilities into existing pipelines must be achieved. This investigation determined whether, and to what degree, consumers can discriminate between desalinated seawater and imported water supplies and how these investigations can contribute to decision making regarding the need for construction of facilities to blend such supplies prior to delivery. Based upon the results of the flavour profile analysis panel and the consumer evaluation sessions, it was concluded that free chlorine versus chloramine disinfection or different concentrations of disinfectants did not significantly affect consumer perception of the taste and odour of desalinated seawater or blends with Colorado River water and State project water. Consumers were able to discern between desalinated seawater and imported water, preferring imported water when forced to make a choice. However, the investigators did not believe that the difference in consumer perception was significant enough to warrant special blending facilities to mitigate the relatively minor aesthetic quality differences between imported water supplies and desalinated seawater.

scholarly journals Isolation and Characterization of Plasmid - Bearing Multiple Antibiotic Resistance Bacteria from Different Aquatic Sources in Akure, Nigeria

2019 ◽  
pp. 1-12
Author(s):  
Onifade, A. K. ◽  
Alaofin, S. ◽  
Owoyemi, O. O.
Keyword(s):  
Antibiotic Resistance ◽  
Water Samples ◽  
Profile Analysis ◽  
Antibiotic Sensitivity ◽  
Resistant Bacteria ◽  
Beta Lactamase ◽  
Bacterial Isolates ◽  
Antibiotic Resistant ◽  
E Coli ◽  
Isolation And Characterization

Aims: This study was designed to investigate the plasmid bearing multiple antibiotic resistant bacteria from different aquatic sources. Place and Duration of Study: This research work was carried out in Akure South Local Government Area of Ondo state, Nigeria between January and June, 2018. Methodology: The pathogenic bacteria associated with water samples collected from different sources in Akure, Nigeria were isolated and characterized. A total of 521 water samples were collected from sources such as wells, taps, streams, rivers, boreholes and rain. All the samples were subjected to presumptive, confirmed and completed tests to evaluate their microbiological quality. The microbial types in the samples were determined using standard microbiological techniques. All isolates obtained in this study were subjected to antibiotic sensitivity analysis and screened for Beta-lactamase production (ESBL). Plasmid profile analysis of the resistance isolates was carried out using standard method. Furthermore, post-curing of the plasmid mediated antibiotic resistance isolates was performed and data obtained were analyzed and presented using analysis of variance. Results: Bacterial isolates such as Acinetobacter baumanni, Citrobacter freundii, Escherichia coli, Enterobacter aerogenes, Klebsiella pneumoniae, Pseudomonas aeruginosa, Salmonella typhi, Salmonella typhimurum, Salmonella paratyphi, Shigella dysenteriae, Serratia marcescens, Proteus vulgaris and Vibrio cholerae were identified from the water samples. The isolate E. coli had the highest percentage distribution of 24.10% in well water and 26.19% in stream water while Salmonella species had the highest occurrence of 53.85% in rain water. The Beta-lactamase producing (ESBL) isolates were resistant to multiple antibiotics except Ciprofloxacin, Gentamycin and Pefloxacin that conferred antibacterial effect. Plasmid-gene profile analysis of the isolates revealed that S. typhimurium, K. pneumoniae, P. aeruginosa and P. vulgaris possess single plasmid each while only E. coli contain two plasmid bands. The post plasmid-curing antibiotic sensitivity test of the isolates revealed that the initial antibiotic resistance of the bacterial isolates were plasmid mediated. Conclusion: Findings from this study suggest the purification of water from these sources before consumption is important as most microbes found in these samples are potential pathogens that are capable of causing infectious diseases with multiple antibiotic resistant features.

Tastes associated with products in contact with drinking water

2004 ◽  
Vol 49 (9) ◽  
pp. 227-231 ◽  
Author(s):  
M. Marchesan ◽  
J. Morran
Keyword(s):  
Drinking Water ◽  
Profile Analysis ◽  
Water Industry ◽  
Australian Water ◽  
Standard Methods ◽  
Consumer Complaints ◽  
The Past ◽  
Polyethylene Pipes ◽  
Water And Wastewater ◽  
Flavour Profile

Over the past 9 years the Australian Water Quality Centre (AWQC) has conducted testing in accordance with Australian and New Zealand Standard AS/NZS 4020 - “Products for use in contact with drinking water” (1999). A test included as part of this standard is taste of water extracts. This test assesses the ability of products to impart discernible taste to drinking water using panellists trained in accordance with Standard Methods for the Examination of Water and Wastewater - Flavour Profile Analysis 2170 B (1999). Over 1000 products from companies worldwide, have been assessed at the AWQC in accordance with AS/NZS 4020 including pipes, valves, tap fittings and numerous other products used in contact with water. The products must not impart any discernible taste to obtain compliance and be deemed suitable for use in contact with drinking water. This study compiles the products assessed and the types of tastes obtained from both chlorinated and non-chlorinated extracts. In particular the study focuses on taste associated with polyethylene pipes, coatings and valves, which in some instances have been problematic. Analysis revealed that most taste problems occur when chlorinated water has been used in extraction experiments and this is in line with consumer complaints regarding taste imparted by plumbing products. The collation of this data provides a valuable assessment for manufacturers, the water industry and consumers.

scholarly journals Heavy metals in a constructed wetland treating industrial wastewater: distribution in the sediment and rhizome tissue

2009 ◽  
Vol 60 (6) ◽  
pp. 1425-1432 ◽  
Author(s):  
Sergio Domingos ◽  
Stewart Dallas ◽  
Mark Germain ◽  
Goen Ho
Keyword(s):  
Constructed Wetland ◽  
Water Samples ◽  
Profile Analysis ◽  
Sediment Quality ◽  
Sediment Layer ◽  
Inlet Pipe ◽  
Quality Guidelines ◽  
Copper And Zinc ◽  
Bioavailable Fraction ◽  
Cu And Zn

This study assessed copper and zinc distribution in the surface layer of sediment and rhizome tissue within the saturated surface vertical flow constructed wetland of CSBP Ltd, a fertiliser and chemical manufacturer located in Western Australia. Sediment and Schoenoplectus validus rhizome samples were collected at various distances from the inlet pipe while water samples are routinely collected. Water samples were analysed for nutrients and metals, sediments were analysed for total and bioavailable metals and rhizomes were analysed for total metals only. Mean influent copper and zinc concentrations were 0.19 mg/L and 0.24 mg/L respectively. The distribution of bioavailable Cu and Zn in the top sediment layer follows a horizontal profile. Analysis of variance (ANOVA) showed that the bioavailable fraction of these metals in sediments near the inlet pipe (30.2 mg/kg Cu and 60.4 mg/kg Zn) is significantly higher than in sediments at the farthest location (10.3 mg/kg Cu and 26.1 mg/kg Zn). The average total Cu concentration in the sediment at the 2 m location has reached the 65 mg/kg trigger value suggested by the Interim Sediment Quality Guidelines (ANZEEC 2000). Cu and Zn concentrations in the rhizome of S. validus do not vary significantly among different locations. Whether Cu and Zn concentrations at the CSBP wetland may reach toxic levels to plants and bacteria is still unknown and further research is required to address this issue. The surface component of the wetland favours sedimentation and binding of metals to the organic matter on the top of the sediment, furthermore, the sediment which tends to be anoxic with reducing conditions acts as a sink for metals.

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