summary of problem areas in aquatic off-flavour research

In spite of many important advances in the study of aquatic off-flavours, the absence of standardization in sensory methods as applied to water and fish is still an obstacle. The need for standardization is evident both in threshold techniques, flavour descriptors and scaling. The elucidation of bio...

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Bibliographic Details
Published in:Water science and technology 1992, Vol.25 (2), p.335-339
Main Author: Persson, P.E
Format: Article
Language:English
Subjects:
Cyanobacteria
Drinking water
Fish
flavor
flavor compounds
Flavor thresholds
Flavors
Limnology
Off flavor
organolepsis
Scaling
Sensory evaluation
Standardization
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Summary:In spite of many important advances in the study of aquatic off-flavours, the absence of standardization in sensory methods as applied to water and fish is still an obstacle. The need for standardization is evident both in threshold techniques, flavour descriptors and scaling. The elucidation of biogenic off-flavours should be based on criteria which clearly define the character of evidence needed to establish causality.
ISSN:0273-1223
1996-9732
DOI:10.2166/wst.1992.0069