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. Materials to be tested may include pipes, fittings, ancillaries, joints, lubricants, tanks, and reservoirs. The recommended method includes a migration (leaching) test with chlorinated water, followed by sensory analysis of the samples from the migration test after dechlorination. Sensory analyses use both statistical (e.g., triangle test) and descriptive (e.g. Flavor Profile Analysis) techniques. A decision tree for the results is provided.
The study is focussed on the conditions that would provide the best ozone oxidation to decrease the taste and odour of the water from Eagle Gorge Reservoir. This study incorporated advanced analytical methods, such as solid phase microextraction (SPME) and flavour profile analyses (FPA), to evaluate the best method for improving taste and odour. The study developed first-order relationships between ozone dose and the oxidation of several taste and odour compounds. The results focussed on the importance and interactions between ozone dose, pH, hydrogen peroxide and contact time.
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