What can contribute to taste and odor in water?

Taste and odor in water can arise from a variety of sources, including both organisms and certain chemicals. Organisms such as algae, bacteria, and decaying organic materials can release compounds into the water, leading to undesirable tastes and odors. For example, certain types of algae produce geosmin and 2-methylisoborneol, which are known for their earthy and musty tastes and smells.

Additionally, certain chemicals — both naturally occurring and those related to human activity — can also impact the sensory properties of water. This may include substances from agricultural runoff, industrial discharges, or even byproducts from water treatment processes.

The answer encompasses a comprehensive understanding of the sources of taste and odor, highlighting the interplay between biological organisms and chemical compounds. This integrated perspective is essential for water operators in identifying the causes of taste and odor issues and in implementing appropriate treatment solutions.