Taste and Odour in Source and Drinking Water : Causes, Controls, and Consequences.
- 1st ed.
- 1 online resource (321 pages)
Cover -- Copyright -- Contents -- Editors -- Author List -- Chapter 1: Introduction -- 1.1 T& -- O in Drinking Water: History and Research -- 1.2 Introduction of Book Chapters -- References -- Chapter 2: The drinking water taste-and-odour wheel after 30 years -- 2.1 Introduction -- 2.2 Background -- 2.3 Cause-and-Effect Relationships in Drinking Water Taste-and-Odour Problems -- 2.4 FPA Evaluation -- 2.5 Specific Taste-and-Odour Causing Compounds -- 2.5.1 Earthy/musty/mouldy -- 2.5.2 Chlorinous/ozonous -- 2.5.3 Fragrant/vegetable/fruity/flowery -- 2.5.4 Medicinal/phenolic -- 2.5.5 Grassy/hay/straw/woody -- 2.5.6 Fishy/rancid -- 2.5.7 Marshy/swampy/septic/sulfurous -- 2.5.8 Chemical/hydrocarbon/miscellaneous -- 2.6 Taste and Mouth Feel/Nose Feel -- 2.6.1 Sour/acidic -- 2.6.2 Sweet -- 2.6.3 Bitter -- 2.6.4 Salty -- 2.6.5 Mouth feel/nose feel -- 2.6.6 Flavour-by-mouth -- 2.7 Recent Case Studies of Odour Incidences -- References -- Chapter 3: Biological production of taste and odour compounds -- 3.1 Introduction -- 3.2 VOCs Produced as Secondary Metabolites During Growth (Terpenoids, Thiols, Esters, Short Chain Hydrocarbons) -- 3.2.1 Terpenoids -- 3.2.2 Biogenic sulfides -- 3.2.3 Amines and other nitrogenous VOCs -- 3.3 VOC Induced by Loss of Cell Integrity and/or Death and the Activation of Catabolic Enzymes -- 3.3.1 Oxylipins and polyunsaturated fatty acid (PUFA) derivatives -- 3.3.2 Carotenoid derivatives -- 3.4 Non-Specific VOC Release from (All) Decaying Biomass, Heterotrophic Bacteria, Fungi and Other Microorganisms -- 3.4.1 Biogenic sulfides-II -- 3.4.2 Microbial fermentation products -- 3.5 Taste and Odour: Relationship with Cyanobacterial Toxins -- 3.6 Changing Face of Biological Odour Production: Looking Forward -- References -- Chapter 4: Chemical analytical techniques for taste and odour compounds -- 4.1 Introduction. 4.2 Target Chemicals and Detection Limits -- 4.3 Closed-Loop-Stripping Analysis -- 4.4 Static Head-Space Extraction -- 4.5 Solid-Phase Micro-Extraction -- 4.6 Dynamic Head Space Extraction -- 4.7 Stir-Bar Sorptive Extraction -- 4.8 Other Extraction Techniques -- 4.9 Enhancing Sensitivity With Large Volume Injection -- 4.10 Olfactory-GC/MS -- 4.11 Conclusion -- References -- Chapter 5: Advances in sensory measurement determinations -- 5.1 Introduction -- 5.2 Types of sensory tests -- 5.2.1 Affective tests -- 5.2.2 Descriptive test -- 5.2.3 Discrimination tests -- 5.2.4 Threshold tests -- 5.3 Established Methods to Assess Drinking Water Tastes and Odours -- 5.3.1 Flavour profile analysis -- 5.3.2 Threshold odour number -- 5.3.3 Flavour rating analysis -- 5.3.4 Determining thresholds -- 5.4 Recent and Evolving Methods for Sensory Analysis of Drinking Water -- 5.4.1 Attribute rating test -- 5.4.2 Total intensity of odour -- 5.4.3 2-of-5 test -- 5.4.4 Ranking tests -- 5.5 Consumer Feedback -- 5.5.1 Consumer complaint surveillance -- 5.5.2 Setting guidance levels for individual odourants -- 5.6 Summary -- References -- Chapter 6: Removal of odourants from drinking water -- 6.1 Introduction -- 6.1.1 Overview of treatment of odourants -- 6.1.2 Treatment of Geosmin and 2-MIB -- 6.2 Activated Carbon Adsorption -- 6.2.1 General knowledge about activated carbon adsorption -- 6.2.2 Kinetics of adsorption by activated carbon -- 6.2.3 Adsorption isotherm of activated carbon -- 6.2.4 Activated carbon application in WTPs -- 6.3 Oxidation -- 6.3.1 Microbial metabolite-related odorous chemicals -- 6.3.2 Volatile sulfur chemicals -- 6.4 Case Studies for Routine Odour Removal -- 6.4.1 Case study I: MIB removal by activated carbon adsorption in Beijing, China -- 6.4.2 Case study II for routine odour removal -- 6.5 Case Studies for Emergency Response. 6.5.1 Case study III: VSC removal by KMnO4 in odorous water problem in Wuxi, China -- 6.5.2 Case Study IV: VSC removal by ozone -- 6.5.3 Case Study V: Crude (4-methylcyclohexyl)methanol (MCHM) spill into the Elk River in West Virginia -- References -- Chapter 7: Management of T& -- O in source water -- 7.1 Introduction -- 7.2 The Fate of T& -- O Compounds in Lakes and Reservoirs -- 7.2.1 T& -- O compounds in the influent and effluent -- 7.2.2 Production of T& -- O compounds in source water -- 7.2.3 Elimination of T& -- O compounds in source water -- 7.3 Control of Odourant Producers -- 7.3.1 Management of nutrients -- 7.3.2 Control of planktonic cyanobacteria -- 7.3.3 Control of benthic cyanobacteria -- 7.4 Conclusions -- References -- Chapter 8: Characterization and removal of minerals that cause taste -- 8.1 Overview -- 8.2 Tasting Drinking Water -- 8.2.1 The sense of taste -- 8.2.2 Role of temperature in taste -- 8.2.3 Effect of water quality on taste thresholds -- 8.3 International Aesthetic Guidelines -- 8.4 Tastant Characteristics: Aggregate Measures of Water Quality -- 8.4.1 Measuring and characterizing TDS -- 8.4.2 Consumer preferences for TDS in drinking water -- 8.4.3 Ability to discriminate between TDS concentrations in drinking water -- 8.4.4 Taste characteristics of pH -- 8.5 Taste Characteristics of Individual Minerals -- 8.5.1 Qualitative and quantitative analysis of minerals -- 8.6 Treatment Strategies that Alter Taste -- 8.6.1 Removing tastants by traditional treatment techniques -- 8.6.2 Thermal and membrane desalination processes -- 8.6.3 Relevance of desalination for global treatment of water -- 8.6.4 Rationalization for adding minerals to de-salted water -- 8.7 Summary -- References -- Chapter 9: Risk management of public perception -- 9.1 The Value of Communicating with the Public. 9.2 Risk Perceptions and Drinking Water Aesthetics -- 9.3 Strategic Communication: Proactive and Reactive -- 9.4 Risk Communication Planning -- 9.5 Utilities Must Become the Trusted Source for Information -- 9.6 Internal Communication Tools -- 9.7 External Risk Communication Tools -- 9.7.1 Trends in communication -- References -- Index.