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Organoleptic phenolic substances

Monochlorophenols represent an important class of environmental water pollutants of moderate toxicity to mammalian and aquatic life they possess relatively strong organoleptic effects, with taste thresholds of 0.1 pg/L (ppb). Their principal sources are the natural degradation of chlorinated herbicides (e.g., chlorophenoxyacetic acids), chlorination of phenolic substances in waste effluents, and chlorine treatment of drinking water. Of the three chlo-rophenols examined here, 3-chlorophenol exhibited the greatest resistance to sonolysis. [Pg.451]

Similarly to pectic substances, the direct organoleptic role of mannoproteins on the impression of body and softness in wine is certainly negligible. Mannoproteins may, however, have an indirect effect on astringency when they combine with phenolic compounds from grapes or oak (Section... [Pg.86]

See other pages where Organoleptic phenolic substances is mentioned: [Pg.76]    [Pg.72]    [Pg.71]    [Pg.684]    [Pg.91]    [Pg.492]    [Pg.512]   
See also in sourсe #XX -- [ Pg.11 , Pg.208 , Pg.209 , Pg.210 , Pg.211 , Pg.212 , Pg.213 , Pg.214 , Pg.215 , Pg.216 ]



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