DISCUSSION OF ‘THE EFFECT OF DISINFECTANTS ON A GEOSMIN‐PRODUCING STRAIN OF Streptomyces griseus’ (WHITMORE & DENNY 1992)

Analysis of off-flavors in the aquatic environment by stir bar sorptive extraction–thermal desorption–capillary GC/MS/olfactometry

“…MIB and geosmin have very strong odors that are detectable at extremely low threshold values. MIB has a woody or camphor odor with a threshold in water ranging from 5 to 10 ng L -1 while geosmin possesses a characteristic earthy odor detectable in water at a threshold ranging from 1 to 10 ng L -1 [3]. Occurrence of these compounds in water has previously been associated with the presence of actinomycetes or their metabolic products [4,5] in raw water, as well as with the presence of cyanobacteria and fungi [6].…”

Effects of temperature and oxygen concentration on geosmin production by Streptomyces tendae and Penicillium expansum

“…Although geosmin is not mutagenic or highly toxic (Dionigi et al, 1993), it is one of the most potent odorants known (Buttery and Garibaldi, 1976). As little as 10-20 ng of geosmin L-1 can impart an earthy odor to potable water (Hrudey and Low, 1992). Although geosmin negatively impacts the flavor quality of many food and water resources, geosmin is considered a positive flavor attribute in red table beets (Maga, 1987) and could be useful in perfumery (Finato et al, 1992).…”