19th Century and early 20th century studies on aquatic off-flavours — a historical review

A review of the 19th century and early 20th century literature reveals that a largely correct picture of the role of many microalgae as sources of tastes and odours in water supplies had been obtained by the end of the 19th century. Attention was not paid to actinomycetes as an odour source until th...

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Bibliographic Details
Published in:Water science and technology 1995, Vol.31 (11), p.9-13
Main Author: Persson, Per-Edvin
Format: Article
Language:English
Subjects:
19th century
20th century
Actinomycetes
Algae
drinking water
Etiology
fish
Fisheries
Flavors
Flavour
Historical account
history
Odors
Odour
odours
Q1
tastes
Water
Water quality
Water supply
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Summary:A review of the 19th century and early 20th century literature reveals that a largely correct picture of the role of many microalgae as sources of tastes and odours in water supplies had been obtained by the end of the 19th century. Attention was not paid to actinomycetes as an odour source until the end of the 1920s. Scientific studies on the etiology of off-flavours in fish began in 1910, revealing an essentially modem picture from the beginning.
ISSN:0273-1223
1996-9732
DOI:10.1016/0273-1223(95)00449-W