The threshold of human perception in the detection of tastes and odors (T&O) relating to compounds in drinking water is variable. For example, chlorine can be detected at the ppm level and geosmin can be perceived at the ppt level. In this paper, sensory tests (using a human panel), physicochemical analyses (total and free residual chlorine, temperature, metals, geosmin, and 2-methylisoborneol (2MIB)) and microbiological analyses (algae, Actinomycetes and heterotrophic plate count) were performed for water samples collected during a seventeen-month period at ten different locations of a municipal distribution network of Quebec City (Canada). The results showed that different flavors(1) assessed by a panel and aggregated into global flavor intensity (GFI) vary considerably spatially and seasonally. Multiple regression analysis showed that the factors best explaining the variability of GFI are (in order) the season, the location, the concentration of total residual chlorine and the presence of cyanobacteria. Results also demonstrate that chlorine has a masking effect on other T&O.
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