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Utility quick test for analyzing materials for drinking water distribution systems for effect on taste-and-odor
L Schweitzer1, P Tomboulian, K Atasi
1Oakland University, Rochester, MI 48309, USA. schweitz@oakland.edu
Summary
International experts developed a new method to test drinking water system components for taste and odor issues. This approach uses leaching tests and sensory analysis to ensure water quality.
Area of Science:
- Environmental Science
- Analytical Chemistry
Background:
- Drinking water quality is paramount, with taste and odor issues impacting consumer acceptance.
- Existing methods for evaluating drinking water system components may not adequately address taste and odor contributions.
Framework:
- A novel testing methodology was developed by international drinking water experts.
- The method integrates existing European Standards with innovative approaches.
- It provides a template for a future official standard for component testing.
Implementation:
- The proposed method involves a migration (leaching) test using chlorinated water.
- Subsequent sensory analysis, including statistical (triangle test) and descriptive (Flavor Profile Analysis) techniques, is performed after dechlorination.
- Materials evaluated include pipes, fittings, ancillaries, joints, lubricants, tanks, and reservoirs.
Implications:
- This method offers a temporary procedure for water utilities to assess component impact on water taste and odor.
- It aims to improve the reliability and safety of drinking water supplies.
- The standardized approach will help prevent taste and odor complaints and ensure consumer confidence.