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Greases and lubricants, organic cleaning agents and other material which are used for the maintenance of technological equipment belong to the important potential sources of off-flavours in packed water because of higher risk of misuse or fault of the staff. A simple, efficient and sensitive method of SPME/GC/MS together with descriptive sensory analysis have been used to analyse the sensory defect. The real case study of the consumer complaint to the PET bottled spring water was solved, thedoi:10.17221/1090-cjfs fatcat:f63eldtefrfzrnisnmtblaainu