geosmin/atrophy

Earthy odor is one of the most frequent and serious causes for the aroma deterioration in Chinese liquor, which causes a dirty and dusty impression. The odor in Chinese liquor is similar to that of rice husk, one kind of auxiliary material widely used as a filler in the distillation process. So it

Grape rot is one of the major causes of degradation of many grape components and, thus, of deterioration in wine quality. In particular, the association of Botrytis cinerea with other, less visible, fungi frequently leads to the development of organoleptic defects in grapes and sometimes in wines.

The occurrence of taste and odor problems in drinking water supplies is a widespread phenomenon. From a Saxonian water reservoir we isolated a cyanobacterial species which was classified as Phormidium sp. Under laboratory conditions it produced an earthy-musty smell due to the synthesis of geosmin.

In this study, in situ pretreatments with ozone and Fe(II)/persulfate were employed to suppress membrane fouling during the filtration of algae-laden water and to improve the rejection of metabolites. Both ozonation and Fe(II)/persulfate pretreatments negatively impacted the cell integrity,

While commonplace in clinical settings, DNA-based assays for identification or enumeration of drinking water pathogens and other biological contaminants remain widely unadopted by the monitoring community. In this study, shotgun metagenomics was used to identify taste-and-odor producers and