Municipal Drinking Water Treatment Procedures for Taste and Odour Abatement – A Review

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Abstract
Taste and odour of water are sensory qualities the consumers can appreciate very easily. It is of prime importance that, during the water treatment process, taste and odours be removed and that the tap water have no abnormal taste or odour. There are three sources of tastes and odours, the removal of which must be studied separately. All the odorous compounds originating in the raw water should be removed in the treatment processes which are clarification, oxidation and adsorption. During water treatment processes such as the oxidation stage (chlorination), tastes and odours may be produced and the use of such treatments must be carefully monitored. Tastes may be produced in the water distribution system by microbiological activity which must be suppressed.

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