GUO Qing-yuan,WANG Chun-miao,YU Jian-wei,et al.Research Progress on Typical Taste and Odor Problems in Drinking Water[J].China Water & Wastewater,2020,36(22 22):82-88.
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Research Progress on Typical Taste and Odor Problems in Drinking Water

China Water & Wastewater[ISSN:1000-4062/CN:12-1073/TU] volume: 第36卷 Number: 22 22 Page: 82-88 Column: Date of publication: 2020-11-17
Author(s):
GUO Qing-yuan1; 2; WANG Chun-miao2; 3; YU Jian-wei2; 3; DING Cheng1; CHEN Tian-ming1; LI Zhao-xia1; LI Xuan1; MA Wei-xing1; YANG Min2; 3
(1. College of Environmental Science & Engineering, Yancheng Institute of Technology, Yancheng 224051, China; 2. Key Laboratory of Drinking Water Science and Technology, Chinese Academy of Sciences, Beijing 100085, China; 3. University of Chinese Academy of Sciences, Beijing 100049, China)
Keywords:
drinking water; musty odor; septic odor; fishy odor; chemical odor; the taste and odor compound
Abstract:
The taste and odor is one of the most obvious indexes to evaluate drinking water quality. It is important for water quality management of waterworks and water supply industry to identify, evaluate and analyze, and control the taste and odor and corresponding compounds in drinking water. In this paper, the frequently-occurred types and origins of the taste and odor in drinking water, and the removal technology were reviewed. The generation of the taste and odor, including musty, septic and chemical,etc., as well as the removal techniques of adsorption, oxidation and biodegradation, are expounded from source water to tap water, so as to provide a reference for prediction, intervention and control in drinking water.
Last Update: 2020-11-17