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Relevant bibliographies by topics / Taste and odor control

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Dissertations / Theses

Academic literature on the topic 'Taste and odor control'

Author: Grafiati

Published: 4 June 2021

Last updated: 17 February 2022

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Dissertations / Theses on the topic "Taste and odor control"

1

Dufresne, Laura C. "Destruction of algae-produced taste-and-odor compounds by chlorine, potassium permanganate, and chlorine dioxide." Thesis, This resource online, 1994. http://scholar.lib.vt.edu/theses/available/etd-11242009-020302/.

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2

Buffin, Lisa Webster. "Treatment of algae-induced tastes and odors by chlorine, chlorine dioxide and permanganate." Thesis, Virginia Tech, 1992. http://hdl.handle.net/10919/42612.

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Chlorine (C12(sqÂ»' chlorine dioxide (Cl02 ) and potassium permanganate (KMn04) were evaluated as oxidants for the removal of grassy and cucumber odors associated with the pure compounds, cis-3-hexenol and trans-2, cis-6-nonadienal, respectively, and for the removal of fishy odors associated with a culture of an alga, Synura petersenii. The effects of the oxidants on the pure compounds were assessed both by Flavor Profile Analysis (FPA) and gas chromatography/mass spectrometry (GC/MS). The effects of the oxidants on the algae culture were evaluated by FPA only. In addition, an unoxidized sampl

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3

Woodfield, Ria. "Management and control of taste and odour problems associated with geosmin and 2-methylisoborneol in drinking water supplies." Thesis, University of Bristol, 2014. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.685972.

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Two secondary metabolites, geosmin (GSM) and 2-methylisoborneol (MIB) cause the majority of taste and odour (T/O) problems in surface waters. This research focused primarily on identifying biological sources, and both abiotic and biotic factors associated with the production and release of these compounds in three Wessex Water (WW) drinking water reservoirs. Historical water quality data, collected by WW over 9 - 10 years was interrogated. Planktonic filamentous cyanobacteria in Durleigh and Sutton Bingham reservoirs and benthic cyanobacteria in Nutscale were identified as the most likely key

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4

Satchwill, Trevor. "Drinking water taste and odor, compound identification and treatment." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2001. http://www.collectionscanada.ca/obj/s4/f2/dsk3/ftp05/MQ64977.pdf.

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5

Whelton, Andrew James. "Temperature Effects on Drinking Water Odor Perception." Thesis, Virginia Tech, 2001. http://hdl.handle.net/10919/36221.

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<p>Thirteen volunteer panelists were trained according to <i>Standard Method</i> 2170, flavor profile analysis (FPA). Following training these panelists underwent triangle test screening to determine whether or not they could detect the odorants used in this study. Following triangle testing, panelists underwent directional difference testing to determine if temperature affected odor perception when presented with two water samples. Following directional difference testing, panelists used FPA and evaluated water samples that contained odorants at either 25°C or 45°C. Samples contai

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6

Djordjevic, Jelena. "Behavioral and functional neuroimaging investigations of odor imagery." Thesis, McGill University, 2004. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=84233.

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The aim of this doctoral dissertation was to examine effects of olfactory imagery on other sensory and perceptual processes, and to explore brain areas involved in generation of olfactory mental images. Four studies, three behavioral and one functional neuroimaging (Positron Emission Tomography, or PET), were conducted, and healthy volunteers participated in all four studies. In Study 1, participants were better at detecting weak odors when they simultaneously imagined the same compared with a different odor as the one being detected. This effect of olfactory imagery was specific, as th

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7

Wiesenthal, Karina Edwardovna. "The effect of pipe materials on taste and odor problems in drinking water distribution systems." Diss., Restricted to subscribing institutions, 2006. http://proquest.umi.com/pqdweb?did=1273124431&sid=1&Fmt=2&clientId=1564&RQT=309&VName=PQD.

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8

Durand, Monique Lucia. "Disinfectants and Plumbing Materials: Effects on the Sensory and Chemical Characteristics of Drinking Water." Thesis, Virginia Tech, 2005. http://hdl.handle.net/10919/35861.

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The distribution system is the primary cause of taste and odor complaints in drinking water. This research examined the ability of small diameter pipes used in home plumbing to affect drinking water quality. The properties of the materials were investigated in the absence of disinfectant and the presence of either chlorine or chloramines. A panel was trained in flavor profile analysis (FPA) according to Standard Methods 2170B and used to assess the sensory properties of all samples. Chemical analyses were performed to determine disinfectants, total organic carbon (TOC), pH and specific org

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9

Lauderdale, Chance Venable. "Characterization of a microbial culture capable of removing taste- and odor-causing 2-methylisoborneol from water." [Gainesville, Fla.] : University of Florida, 2004. http://purl.fcla.edu/fcla/etd/UFE0005500.

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10

Craver, Matthew David. "Mobile Robot Homing Control Based on Odor Sensing." Thesis, North Carolina State University, 2015. http://pqdtopen.proquest.com/#viewpdf?dispub=3690207.

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