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Effects of Ozonation on Tastes and Odors
Author(s) -
Anselme Christophe,
Suffet I.H. Mel,
Mallevialle Joel
Publication year - 1988
Publication title -
journal ‐ american water works association
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.466
H-Index - 74
eISSN - 1551-8833
pISSN - 0003-150X
DOI - 10.1002/j.1551-8833.1988.tb03123.x
Subject(s) - odor , astringent , chemistry , potable water , water treatment , environmental science , taste , pulp and paper industry , waste management , environmental chemistry , environmental engineering , food science , organic chemistry , engineering
Ozonation was effective for removing musty, earthy, fishy, and muddy tastes and odors from water that had been chlorinated, coagulated, and sand filtered. Astringent and plastic tastes were not significantly removed. The ozonation process was found to be responsible for the development of high‐intensity fruity odors. A combination of statistical and chemical analyses was used to help determine the source and evolution of fruity tastes and odors in potable water treatment.