Taste and Odour in Source and Drinking Water: Causes, Controls, and Consequences

Taste and Odour in Source and Drinking Water: Causes, Controls, and Consequences

Taste and Odour in Source and Drinking Water provides an updated evaluation of the characterization and management of taste and odour (T&O) in source and drinking waters. Authored by international experts from the IWA Specialist Group on Off-flavours in the Aquatic Environment, the book represents an important resource that synthesizes current knowledge on the origins, mitigation, and management of aquatic T&O problems. The material provides new knowledge for an increasing widespread degradation of source waters and global demand for high-quality potable water. Key topics include:

  • early warning
  • detection and source-tracking
  • chemical, sensory and molecular diagnosis
  • treatment options for common odorants and minerals
  • source management
  • modelling and risk assessment
  • future research directions


Taste and Odour in Source and Drinking Water is directed towards a wide readership of scientists, engineers, technical operators and managers, and presents both practical and theoretical material, including an updated version of the benchmark Drinking Water Taste and Odour Wheel and a new Biological Wheel to provide a practical and informative tool for the initial diagnosis of the chemical and biological sources of aquatic T&O.