Microbially derived off-flavor from geosmin and 2-methylisoborneol: sources and remediation.

Microbially derived off-flavors can adversely affect the beverage, food, water, and aquaculture industries. Off-flavor can temporarily be controlled by adopting best management practices such as proper aeration, liming, and dredging, and, more importantly, by avoidance of excessive nutrient use. Research studies focus on the effective means of control with the major emphasis on controlling the odor-causing algae populations and developing effective and selective algicides, which are not always available for use at the right time and can also have adverse impacts on the environment.