Environmental Science & Technology · 1969 · 17 citations · 7 references
Life SciencesEcologyEnvironmental SciencesChemical EcologyEnvironmental ToxicologyMicrobial EcologyAroma CompoundsVolatile Organic CompoundsVolatile Substance AnalysisOdor DetectionOdor Emission AssessmentOdor Emission CharacterizationOdor Source Characterization
The purpose of this study was to develop an efficient method for the concentration of specific volatile taste and odor compounds produced by a selected aquatic actinomycete. A second purpose was to isolate and identify the specific taste and odor compound present in the highest concentration.
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Freezing-Out, a Safe Technique for Concentration of Dilute Solutions
Joseph Shapiro · Science · 1961 · 102 citations
Actinomycetes and Common Tastes and Odors
J. K. G. Silvey, James C. Russell, David R. Redden et al. · American Water Works Association · 1950 · 46 citations
Life Sciences, Botany, Microbiology +11