Tastes and Odors in Water Supplies

Vaughn, James C.

doi:10.1021/es60009a606

Cited by 5 publications

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“…Odor problems have been a major concern for drinking water in many countries (Vaughn, 1967;Suffet et al, 1999;Yang et al, 2008). Among different types of odors, septic and musty/earthy odors are the ones most frequently reported worldwide Watson, 2004;Yang et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

“…Among different types of odors, septic and musty/earthy odors are the ones most frequently reported worldwide Watson, 2004;Yang et al, 2008). In comparison with musty/earthy odors usually triggered by natural origins from algal or fungi metabolites including 2-methylisoborneol (2-MIB) and geosmin (Lin et al, 2002;Chen et al, 2010;Sun et al, 2013), septic odor is much more difficult to tolerate for consumers because of its perception as disgusting, irritating and its anthropogenic pollution origin (Vaughn, 1967;Suffet et al, 2004), requiring a quick response from water suppliers. However, the identification of septic odorants has long been a big challenge because of the diverse potential odorants derived from different origins including algal or fungi metabolism, domestic or industrial pollution, etc.…”

Section: Introductionmentioning

confidence: 99%

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Identification of complex septic odorants in Huangpu River source water by combining the data from gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography using retention indices

Guo

Yang

Wen

et al. 2016

Science of The Total Environment

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Identification of the trace odorants causing the septic odors in source waters with complex matrixes has long been a big challenge. The Huangpu (HP) River, an important source water for Shanghai, has long been suffering from septic and musty odors, although major odorants have not been identified. In this study, combining the data from gas chromatography-olfactometry with mass spectrometry (GC-O/MS) and comprehensive twodimensional gas chromatography with time-of-flight mass spectrometry (GC × GC-TOFMS) using retention indices (RIs) was used for the identification of odorants in HP source water. Olfactometry peaks detected in water extracts by GC-O/MS were combined with the chromatography peaks detected by GC × GC-TOFMS based on the RIs determined using the retention times (RTs) of alkanes C7-C30. A total of thirteen olfactometry peaks were obtained though GC-O/MS analysis, and potential odorants corresponding to each of the olfactometry peaks were screened based on the odor characteristics and match similarity using GC × GC-TOFMS. Finally, fourteen odorants (one odorant was detected in GC × GC-TOFMS without an olfactometry peak), including three septic odorants (bis(2-chloroisopropyl) ether, diethyl disulfide and dimethyl disulfide) and two musty ones (geosmin and 2-MIB), were confirmed by using authentic standards. The septic and musty odorants in six Contents lists available at ScienceDirectScience of the Total Environment j o u r n a l h o m e p a g e : w w w . e l s e v i e r . c o m / l o c a t e / s c i t o t e n v source water samples taken over a period of six months were quantified. Bis(2-chloroisopropyl) ether, with an odor activity value (OAV) of 1.84-3.2, was found to be a major septic odorant in HP source water, followed by diethyl disulfide (OAV 1.56-1.96) and dimethyl disulfide (OAV 0.37-2.42), while geosmin (OAV 4.37-11.44) was the major musty odorant, followed by 2-MIB (OAV 1.13-1.89). This is the first comprehensive study focusing on the identification of odorants in a complex source water. The integrated approach used in this study could be applied for the identification of odorants in other complex source waters suffering similar odor problems.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Identification of complex septic odorants in Huangpu River source water by combining the data from gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography using retention indices

Guo

Yang

Wen

et al. 2016

Science of The Total Environment

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“…Furthermore, T&O’s may reflect anthropogenic degradation of water quality . It is not surprising that taste and odor compounds in drinking water have long had significant social and economic effects . The costs associated with treatment and avoidance of these problems are substantial .…”

Section: Introductionmentioning

confidence: 99%

“…2 It is not surprising that taste and odor compounds in drinking water have long had significant social and economic effects. 3 The costs associated with treatment and avoidance of these problems are substantial. 4 In the US, it is estimated that consumers now spend more than $813 million annually on bottled water, to avoid tastes and odors associated with algal metabolites.…”

Section: ■ Introductionmentioning

confidence: 99%

Who Smells? Forecasting Taste and Odor in a Drinking Water Reservoir

Kehoe

Chun

Baulch

2015

Environ. Sci. Technol.

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Taste and odor problems can impede public trust in drinking water and impose major costs on water utilities. The ability to forecast taste and odor events in source waters, in advance, is shown for the first time in this paper. This could allow water utilities to adapt treatment, and where effective treatment is not available, consumers could be warned. A unique 24-year time series, from an important drinking water reservoir in Saskatchewan, Canada, is used to develop forecasting models of odor using chlorophyll a, turbidity, total phosphorus, temperature, and the following odor producing algae taxa: Anabaena spp., Aphanizemenon spp., Oscillatoria spp., Chlorophyta, Cyclotella spp., and Asterionella spp. We demonstrate, using linear regression and random forest models, that odor events can be forecast at 0-26 week time lags, and that the models are able to capture a significant increase in threshold odor number in the mid-1990 s. Models with a fortnight time-lag show a high predictive capacity (R(2) = 0.71 for random forest; 0.52 for linear regression). Predictive skill declines for time lags from 0 to 15 weeks, then increases again, to R(2) values of 0.61 (random forest) and 0.48 (linear regression) at a 26-week lag. The random forest model is also able to provide accurate forecasting of TON levels requiring treatment 12 weeks in advance-93% true positive rate with a 0% false positive rate. Results of the random forest model demonstrate that phytoplankton taxonomic data outperform chlorophyll a in terms of predictive importance.

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“…Other recent publications in the field of taste and odor have been limited to reviews and discussions of the current status of methodology. ": 7 Research Needs. It is anticipated that the two threshold odor methods in Standard Methods will be reconciled into a single procedure in the 13th Edition.…”

Section: Recent Developmentsmentioning

confidence: 99%

Research on Tastes and Odors

1970

Journal AWWA

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Tastes and Odors in Water Supplies

Cited by 5 publications

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Identification of complex septic odorants in Huangpu River source water by combining the data from gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography using retention indices

Identification of complex septic odorants in Huangpu River source water by combining the data from gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography using retention indices

Who Smells? Forecasting Taste and Odor in a Drinking Water Reservoir

Research on Tastes and Odors

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