Tastes and odours in drinking water: where are we today?

This article gives a concise summary of the position reached by tastes and odours research in recent decades, and highlights nine key challenges for further investigation.

Occurrence and removal of chloro-s-triazines in water treatment plants.

Atrazine, simazine, and propazine and their major chlorinated degradates (deethylatrazine, deisopropylatrazine, and didealkylatrazine) are considered as a group to be endocrine-disrupting chemicals by the U.S. Environmental Protection Agency.

Materials used in drinking water distribution systems: contribution to taste-and-odor.

In order to assist drinking water utilities with identifying the possible sources and causes of taste-and-odor conditions associated with materials used in distribution systems, we evaluated information from case studies and a database from the National Sanitation Foundation (NSF), International. This database identified chemicals that had leached from drinking water system components during testing of materials under ANSI/NSF Standard 61, which provides information to water utilities on potential taste-and-odor and health concerns from the use of new materials. The data were arranged to provide a process for locating the potential source of a taste-and-odor event.

Development of an odor wheel classification scheme for wastewater.

Overall, in the air pollution control field, odor concentration and intensity as well as hedonic rating have been well studied to the point where some level of standardization is being developed or is already in place. However, there has been no standardization with respect to odor quality characterization. There is now sufficient understanding of the types of odorous compounds that can arise from wastewater treatment processes to develop an odor classification scheme.

Utility quick test for analyzing materials for drinking water distribution systems for effect on taste-and-odor.

A workshop of international drinking water experts was convened in Sedona, Arizona, March 26-27, 2001 for the purpose of developing a method for testing drinking water system components for their potential to contribute to taste-and-odor problems in drinking water. The workshop participants derived a method using provisions from European Standards as well as newly developed approaches. It is intended that this method can serve as a temporary procedure for water utilities, as well as a recommended template to derive an official standard.