Off-flavours and odours are recognised by the water industry worldwide as one of the major causes of complaints from consumers and the general public. Off-flavours in drinking water may be harmless, but can seriously diminish consumer confidence; similarly, odours from treatment plants or reservoirs can have significant economic consequences; natural or anthropogenic micropollutants in seawater or freshwater can lead to tainting of fish or seafood. Such episodes may be caused by complex mixtures of chemicals that can only be characterised with highly sensitive analytical techniques; assessing their impacts may require sophisticated sensory evaluation methods based on human panels. The 41 papers selected for these proceedings provide a highly authoritative examination of the issues relating to tastes and odours in the water environment. Starting with an updated Taste and Odor Wheel to characterise taste and odour problems and indicate causes, some of the worlds foremost experts report on the origins and impacts of off-flavour problems and treatment strategies that can combat them.
This book will be a valuable resource for scientists and engineers involved in research into this subject and for all those in the water industry tasked with combating off-flavours.