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Aquatic Toxicology ASTM STP 667, L. L. Marking and R. A. Kimerle, Eds, American Society for Testing and Materials, p 107-121, 1979. 4 Fig, 3 Tab , 1 Append, 12 Ref, 03/1979
Rainbow trout were exposed continuously for seven days to sublethal concentrations of diphenyl oxide (DPO) in water. The trout flesh was then analyzed for... 
Chemical analysis | Path of pollutants | Chemical wastes | Tissue analysis | Fish physiology | Diphenyl oxide | Bioaccumulation | Rainbow trout | Water quality | Bioindicators | Taste | Chemical properties | Fish-taint test | Organic compounds
Journal Article
WIT Transactions on Ecology and the Environment, ISSN 1746-448X, 01/2002, Volume 59
Field and experimental tainting of arctic freshwater fish by crude and refined petroleum products W. L. Lockhart1, R. W. Danell1, G. A. Stern1 & R. K. York2 1... 
Water treatment | Petroleum products | Oceans | Fish oils | Trout | Downstream effects | Inspection | Fisheries | Exposure | Rivers | Diesel fuels | Taints | Petroleum | Taint | Laboratory tests | Crude oil | Oil and gas production | Polar environments | Fish | Freshwater fish | Taste | Storage tanks | Synthetic crude oil | Water wells
Journal Article
Water Science and Technology, ISSN 0273-1223, 1997, Volume 35, Issue 2-3, pp. 357 - 363
The federal Environmental Effects Monitoring (EEM) program, as a component of the Fisheries Act; Pulp and Paper Effluent Regulations, requires sensory... 
Sensory evaluation | Taste test | Fish | Exposure | Pulp and paper mill effluent | Environmental effects monitoring | Taint
Journal Article
1993, 1st ed., ISBN 9780751400960, xii, 260
Book
2003, Woodhead Publishing in food science and technology., ISBN 0849317444, ix, 203
Off-flavours and taints are defined as unpleasant odours or tastes, the first resulting from the natural deterioration of a food, the second from its... 
Food contamination | Sensory evaluation | Analysis | Saveur | Flavor | Aliments | Contamination | Food | Analyse sensorielle | Food - Analysis
Book
Aquacultural Engineering, ISSN 0144-8609, 11/2018, Volume 83, pp. 57 - 64
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 12/2014, Volume 62, Issue 48, pp. 11620 - 11627
This study focuses on an off-flavor in wines treated by an acidification technique involving ion-exchange resins. Applying reversed-phase HPLC on a C18 column... 
wine off-flavor | sensory impact | 2-bromo-4-methylphenol | iodine odor | RED | FOOD SCIENCE & TECHNOLOGY | AGRICULTURE, MULTIDISCIPLINARY | SENSITIVITY | CHEMISTRY, APPLIED | THRESHOLDS | TAINT | Flavoring Agents - analysis | Gas Chromatography-Mass Spectrometry | Humans | Cresols - analysis | Taste | Chromatography, High Pressure Liquid | Odorants - analysis | Wine - analysis
Journal Article
Water Research, ISSN 0043-1354, 2007, Volume 41, Issue 12, pp. 2672 - 2678
Journal Article