The drinking water taste and odor wheel for the millennium: Beyond geosmin and 2-methylisoborneol

1999 ◽  
Vol 40 (6) ◽  
Keyword(s):  
Drinking Water ◽  
Taste And Odor ◽  
Water Taste

The Environmental Fate and Mechanism of Formation of 2-Ethyl-5,5′-Dimethyl-1,3-Dioxane (2EDD) – a Malodorous Contaminant in Drinking Water

1999 ◽  
Vol 40 (6) ◽  
pp. 217-224 ◽  
Author(s):  
L. Schweitzer ◽  
J. Noblet ◽  
Q. Ye ◽  
E. Ruth ◽  
I. H. Suffet
Keyword(s):  
Waste Water ◽  
Drinking Water ◽  
Environmental Fate ◽  
Profile Analysis ◽  
Threshold Concentration ◽  
Odor Threshold ◽  
Taste And Odor ◽  
The Stability ◽  
Water Taste ◽  
Flavor Profile Analysis

A malodorous chemical, 2-ethyl-5,5′-dimethyl-1,3-dioxane (2EDD) created a drinking water taste and odor episode in Pennsylvania (USA) during 1992. The odor episode occurred as the result of a reaction between propionaldehyde and neopentyl glycol in the waste tank of a resin manufacturer. Samples of this waste water were extracted and analyzed. An in situ aqueous preparation of 2EDD was completed to demonstrate that 2EDD could have formed under the conditions found in the waste water. The stability (fate) of 2EDD was studied at different aqueous pHs (pH3, 5, 7, and 9). Some hydrolysis of 2EDD was found at pHs<7 after one week, but 2EDD appeared to be stable at pH 9. The odor characteristics and odor threshold of 2EDD were determined by the method of flavor profile analysis. The odor threshold concentration of 2EDD was found to be between 5 and 10 ng/l and was described as having a sweet, tutti fruitti odor (near the odor threshold concentration) and a burnt, sickening sweet odor at higher concentrations. This study also discovered that slight antagonism in chloraminated drinking water may occur at or near the threshold odor level of 2EDD.

scholarly journals The Ability of Froth Formed without Chemicals to Hold Bacteria

2019 ◽  
Author(s):  
Ghanim Hassan ◽  
Robert G. J. Edyvean
Keyword(s):  
Drinking Water ◽  
Froth Flotation ◽  
Operating Conditions ◽  
Optimum Conditions ◽  
Bacterial Concentration ◽  
Taste And Odor ◽  
Water Taste ◽  
The University ◽  
Solid Liquid ◽  
Solid Liquid Separation

Abstract. Froth flotation is a solid-liquid separation technique that uses hydrophobicity as a driving force. Bacteria and other drinking water microorganisms tend to be hydrophobic and can be removed from water using this application. The biggest limitation against using froth flotation in the drinking water industry is the difficulty of producing froth without chemical frothers and holding bacteria in this froth without chemical collectors which deteriorate water taste and odor. Recently, researchers at the University of Sheffield described a method for producing froth using only water and compressed air. This has enabled froth flotation to be studied as an alternative to biocides for the removal of bacteria from drinking water. This work examines the ability of froth, produced by controlling air pumping through a water column, to hold bacteria. Bacteria are moved to the top of the column and collected in the froth. The operating conditions determine the percentage of bacteria removed. At optimum conditions, froth can hold up to 2×108 cfu/ml of bacteria. It has been found that air pumping at 130 l/min in a 20 cm diameter column will give the highest froth bacterial content. Time to reach stable froth bacterial concentration is decreased by increasing other variables.

Implementing the Drinking Water Taste-and-Odor Wheel to Improve the Consumer Lexicon

Opflow ◽  
2017 ◽  
Vol 109 ◽  
pp. E453-E463 ◽  
Author(s):  
Katherine Phetxumphou ◽  
Aarathi Raghuraman ◽  
Andrea M. Dietrich
Keyword(s):  
Drinking Water ◽  
Taste And Odor ◽  
Water Taste

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

2004 ◽  
Vol 49 (9) ◽  
pp. 219-226 ◽  
Author(s):  
P. Tomboulian ◽  
L. Schweitzer ◽  
K. Mullin ◽  
J. Wilson ◽  
D. Khiari
Keyword(s):  
Drinking Water ◽  
Distribution Systems ◽  
Water Distribution ◽  
Water System ◽  
Water Utilities ◽  
Drinking Water Distribution Systems ◽  
Taste And Odor ◽  
Drinking Water Distribution ◽  
Materials Used ◽  
Water Taste

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. After a sensory analysis is conducted on the drinking water samples, the descriptor can be matched with categories on the "Drinking Water Taste and Odor Wheel 2000" in order to suggest the candidate material.

Drinking Water Taste and Odor - Correlation with Organic Chemical Content

1956 ◽  
Vol 48 (2) ◽  
pp. 268-274 ◽  
Author(s):  
F. M. Middleton ◽  
Wallace Grant ◽  
A. A. Rosen
Keyword(s):  
Drinking Water ◽  
Organic Chemical ◽  
Taste And Odor ◽  
Chemical Content ◽  
Water Taste

Humans as Sensors to Evaluate Drinking Water Taste and Odor: A Review

Opflow ◽  
2017 ◽  
Vol 109 ◽  
pp. E452-E452 ◽  
Author(s):  
Gary A. Burlingame ◽  
Richard L. Doty ◽  
Andrea M. Dietrich
Keyword(s):  
Drinking Water ◽  
Taste And Odor ◽  
Water Taste

Lead removal from drinking water - development and validation of point-of-use treatment devices

2002 ◽  
Vol 2 (5-6) ◽  
pp. 209-216
Author(s):  
R. Sublet ◽  
A. Boireau ◽  
V.X. Yang ◽  
M.-O. Simonnot ◽  
C. Autugelle
Keyword(s):  
Drinking Water ◽  
Fixed Bed ◽  
Field Testing ◽  
Lead Removal ◽  
Ministry Of Health ◽  
Point Of Use ◽  
Taste And Odor ◽  
Wide Range ◽  
Lead Levels ◽  
Safety Considerations

Two lead removal water filters were developed to lower lead levels in drinking water below 10 μg.L-1 in order to meet the new regulation given by the European Directive 98-83, applicable in December 2013. An appropriate adsorbent was selected through a stringent research program among a wide range of media, and is composed of a synthetic zeolite and an activated carbon. Two prototypes were developed: the first is a faucet-mounted filter which contains a fixed bed of the adsorbent and a hollow fiber bundle, while the second is an under-sink cartridge made of a porous extruded block of carbon and adsorbent. Both are able to treat at least 1,000 litres of any water containing on average 100 to 150 μg Pb.L-1, by lowering the lead concentration below 10 μg.L-1. Once their safety considerations were addressed by an independent laboratory according to the French Ministry of Health recommendations, 20 prototypes were installed at consumers' taps in northeastern France. Their performance in terms of lead removal, HPC control and bad taste and odor reduction was followed for 6 months. This field testing program resulted in the validation of both prototypes which meet the new French Ministry of Health recommendations and assures that the filtered water is fully ED 98-83 compliant. Their commercialization will be launched first in France in middle 2002.

Production of 2-Methyliso-Borneol by Two Benthic Cyanophyta

1983 ◽  
Vol 15 (6-7) ◽  
pp. 211-220 ◽  
Author(s):  
G Izaguirre ◽  
C J Hwang ◽  
S W Krasner ◽  
M J McGuire
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Drinking Water ◽  
Closed Loop ◽  
Water Supply Systems ◽  
Source Water ◽  
Analysis Method ◽  
Sediment Samples ◽  
Taste And Odor ◽  
Supply Systems

Two Oscillatoria strains have been isolated from three different water supply systems in California that have experienced taste and odor problems in their drinking water. The algae were obtained from sediment samples and rock scrapings from source-water reservoirs. Unialgal cultures, free of actinomycetes, were purged using the closed-loop stripping analysis method, and the resulting extracts were analyzed by gas chromatography and mass spectrometry. The organisms, Oscillatoriacurviceps and O.tenuis variant levis Gardner, yielded 2-methylisoborneol (MIB) at 60–150 µg/l. In both instances, MIB had previously been identified in the sediment samples from which the organisms were isolated. O.curviceps was implicated in a taste and odor episode involving MIB in a major reservoir during two consecutive summers.

Development of predictive models for geosmin-related taste and odor in Kansas, USA, drinking water reservoirs

2009 ◽  
Vol 43 (11) ◽  
pp. 2829-2840 ◽  
Author(s):  
Andrew R. Dzialowski ◽  
Val H. Smith ◽  
Donald G. Huggins ◽  
Frank deNoyelles ◽  
Niang-Choo Lim ◽  
...  
Keyword(s):  
Drinking Water ◽  
Predictive Models ◽  
Water Reservoirs ◽  
Taste And Odor
Sign in / Sign up

Export Citation Format

Share Document