Trendalert - What's that smell?

What do we see?
Taste and odour are important parameters regulated by drinking water legislation.1 These parameters are primary sensory indicators of water quality for consumers and are thus crucial to their perception of water quality. Current methods for assessing taste and odour rely on organoleptic evaluation, which is inherently subjective and may vary depending on the skills and sensitivity of individual panellists, even when trained. As a result, both regulators and drinking water companies may benefit from more objective and reliable assessments.

What lies behind this?
Many substances occur in drinking water, some of which negatively influence its taste and odour. While not necessarily linked to water safety, these substances contribute to the negative perception of drinking water quality, encouraging consumers to find alternative solutions such as bottled water. However, the environmental impact associated with the consumption of bottled water exceeds that of drinking water considerably due to higher energy consumption and waste production.2 In addition, the drinking water sector is under increasing pressure and scrutiny due to the manufacturing and release of harmful chemicals in the
environment, which affect the quality of our water sources and the confidence of consumers in tap water. While organoleptic evaluation is a useful tool to ensure good water taste and odour, alternative approaches could provide more objective and robust assessments of these important water quality parameters.