Ultra trace analysis of off-flavors in water KU Leuven
Off-flavor is an overall term for an earthy and musty flavor and taste. 2-Methylisoborneol and geosmin are the most important molecules causing off-flavor. People are very sensitive regarding these taste and odor molecules with ultralow organoleptic limits of approximately 10 parts-per-trillion in water. Microorganisms present in biofilms in water pipes and reservoirs produce 2-methylisoborneol and geosmin as secondary metabolites. The ...