Variation and mitigation of musty, septic, chemical, grassy, fishy odors and corresponding odorants in a full-scale drinking water treatment plant with advanced treatments

Guo, Qingyuan; Zhang, Xiaohong; Li, Xuan; Chen, YangQuan; Yang, Bairen; Ding, Cheng; Wang, Chunmiao; Pan, Mei; Wei-xing, MA

doi:10.1016/j.chemosphere.2020.128691

Cited by 17 publications

(12 citation statements)

References 32 publications

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“…The occurrence status in China can exemplify this fact. While the number of reported fishy odor occurrences in China is the second to that of the U.S [43][44][45][46][47][48][49][50], these two countries completely differ in their history of fishy odor. The oldest occurrence in China took place in 1992, immediately before the beginning of the 21st century [43].…”

Section: Severeness Of the Fishy Odormentioning

confidence: 99%

The Status Quo of Causal Substance Exploration for Fishy Odor in Raw Water for Taps

Shinfuku

Takanashi

Nakajima

et al. 2022

J. of Wat. & Envir. Tech.

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Algal bloom in a closed water basin is sometimes problematic, especially in terms of the off-flavor in tap water because of an increased amount of odorous metabolites produced by them. Unfortunately, the current water purification process does not always function properly to remove odorants in tap water. Fishy odor is one of the most frequently detected off-flavor in tap water across the world and a number of papers have studied its occurrence mechanism; however, the determination of its causal substance remains rather formidable. The objective of this review paper is therefore to pave a way for unequivocal identification of a causal substance of the fishy odor. We propose that focusing on already reported odorants is not enough to achieve this; an unknown odorant possibly contributes to the occurrence of the fishy odor. An extensive exploration using a novel technique, such as a combination of high-resolution mass spectrometry and multivariate analysis, can be a promising methodology to discover proper odorant.

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Section: Severeness Of the Fishy Odormentioning

confidence: 99%

The Status Quo of Causal Substance Exploration for Fishy Odor in Raw Water for Taps

Shinfuku

Takanashi

Nakajima

et al. 2022

J. of Wat. & Envir. Tech.

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“…Preozonation (ozone concentration of 1.1 mg L –1 , reaction time of 4.5 min), sedimentation, postozonation (ozone concentration of 1.8 mg L –1 , reaction time of 10 min), and BAC stages were then set to remove odors from the drinking water. The preozonation unit removed 22%, 21%, and 15% of the septic, musty, and chemical odors, respectively, while postozonation removed 39%, 44%, and 44% of the odor-generating substances and BAC removed 36%, 34%, and 32% . Both the O 3 and BAC units contributed to the removal of these three odor substances, while the odor intensity of grassy and fishy odors showed a slight increase after ozone treatment instead because of an increase in aldehyde content by ozonation of NOM .…”

Section: Removal Efficiency Of Odor Compounds Treated With Ozone Comb...mentioning

confidence: 99%

“…Obviously, postozonation is more beneficial to odor removal, a fact that is also supported by the results of other studies available in the literature. 157 GAC is a common support for removal of contaminants by adsorption and biodegradation, and O 3 + GAC is commonly used for the removal of GSM and 2-MIB because these compounds are biodegradable saturated alcohols. 108 In general, GSM is more readily adsorbed by AC than 2-MIB, perhaps because of the higher water solubility and lower molecular weight of GSM.…”

Section: Preozonation In the Drinkingmentioning

confidence: 99%

Degradation of Odor Compounds in Drinking Water by Ozone and Ozone-Based Advanced Oxidation Processes: A Review

Wang,

Xing,

et al. 2023

ACS EST Water

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Odor compounds pose a significant challenge in drinking water sources, resisting conventional treatment methods. To tackle this issue, ozone and ozone-based advanced oxidation processes (AOPs) have gained widespread use due to their high oxidation capacity. This study aims to comprehensively assess the oxidation effects, reaction mechanisms, and potential risks associated with direct ozonation processes and ozone-based AOPs, targeting the removal of diverse odor compounds found in drinking water sources. Our review sheds light on the reaction mechanisms between typical odor compounds and ozone, while an in-depth discussion compares the advantages and disadvantages of various AOPs. Operating parameters, including the pH, reaction temperature, physicochemical water quality, and ozone dose, are analyzed to understand their effect on odor compound removal by ozone. Furthermore, we briefly introduce practical combined drinking water treatments that incorporate ozone and other processes. Finally, we present the essential requirements, factors, and challenges for future research endeavors in developing advanced ozonation technologies for efficient odor compound removal. Overall, this comprehensive study lays the foundation for further advancements in drinking water treatment strategies to ensure the delivery of safe and odor-free water to the public.

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“…Additionally, the reviews of evaluation methodologies , for sensory issues have mainly focused on odor detection due to the underperformance of the taste panel and the stricter ethical principles for tasting tests . Flavor profile assessment (FPA), as the most widely accepted evaluation method for drinking water T&O, , has also been subject to some doubts in flavor evaluation . Amplifying the differences in flavor perception, being more objective, and revealing the link between in vivo and in vitro data have become innovations and prospects in drinking water flavor evaluation methods. ,− To date, the specific flavor evaluation methods have not ever been critically summarized nor has the differentiation from odor evaluation been elucidated.…”

Section: Introductionmentioning

confidence: 99%

Toward the Upgrading Quality of Drinking Water from Flavor Evaluation: Taste, Feeling, and Retronasal Odor Issues

et al. 2023

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Sensory property (taste and odor, T&O) has become an essential factor in the assessment and selection of drinking water. In addition to odor issues, the taste of drinking water has also drawn consumers’ attentions for causing a lot of misunderstanding and damage to the impression of the public water supply. In fact, the general concept of taste refers to the involved sensations in the tasting process, including taste, feeling, and retronasal odor (jointly called flavor). As an integral part of the drinking water sensory issues, the flavor issues that relate to both volatile and nonvolatile components have received inadequate attention due to the underperformance of a tasting panel and stricter ethical principles for tasting tests; even the flavor threshold for certain substances is lower than the odor threshold. To motivate research that can overcome these challenges, this paper provides an in-depth clarification of relevant concepts and an overview of the predominant and potential substances affecting flavor, as well as a modified wheel for the tasting test. Additionally, considering the current reliance on sensory panels, recent advances in evaluation methodologies have been critically evaluated, with particular emphasis on in vitro approaches. At last, this review proposes future prospects in four major aspects, with upgrading strategies for drinking water quality. It is hoped that this review both illustrates the current state of this field and stimulates further research.

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Variation and mitigation of musty, septic, chemical, grassy, fishy odors and corresponding odorants in a full-scale drinking water treatment plant with advanced treatments

Cited by 17 publications

References 32 publications

The Status Quo of Causal Substance Exploration for Fishy Odor in Raw Water for Taps

The Status Quo of Causal Substance Exploration for Fishy Odor in Raw Water for Taps

Degradation of Odor Compounds in Drinking Water by Ozone and Ozone-Based Advanced Oxidation Processes: A Review

Toward the Upgrading Quality of Drinking Water from Flavor Evaluation: Taste, Feeling, and Retronasal Odor Issues

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