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Micropollutants, Taste & Odor Control

Effectively Control the Compounds that Affect Taste & Odor in Municipal Drinking Water

Many municipalities seek to control micropollutant, taste and odor issues to minimize consumer complaints, meet aesthetic standards, or to comply with health-based regulations. Among the most commonly reported taste and odor compounds are geosmin and MIB (2-methylisoborneol), which are produced in surface water sources by naturally occurring cyanobacteria (blue-green algae) or actinomycetes bacteria. These compounds typically produce earthy or musty tastes and odors in water streams and can be detected at very low (part per trillion) concentration levels. In addition to these naturally occurring compounds, the presence of other micropollutants — such as pharmaceuticals and endocrine disruptors — can further complicate water quality. These contaminants may alter the taste, odor and overall sensory experience of the water, making it less appealing to consumers.  

Solutions for Micropollutants and Taste Management 

One effective technology for controlling taste and odor in drinking water is the use of granular (GAC) or powdered (PAC) activated carbon. In cases where taste and odor episodes are relatively short, lasting only a few weeks, PAC is typically employed until the issue passes. For longer treatment needs or when organic removal is required, GAC is the recommended option. 

 Xylem offers a full line of Westates® GAC and PAC products designed to reduce taste and odor in drinking water applications. The carbons are ANSI/NSF Standard 61 classified for potable water use and undergo rigorous quality checks at our state-certified environmental and carbon testing laboratory. Our laboratory is fully equipped to provide complete quality control analyses using ASTM standard test methods in order to assure consistent quality of all Westates® carbons. 

We also provide reactivation services for the safe, environmentally friendly disposal of spent activated carbons used in drinking water treatment. We operate three fully permitted reactivation facilities and provide carbon exchange services from our network of service branches. 

Chlorine dioxide (ClO2) is another highly effective treatment option for removing taste and odor compounds. It oxidizes low threshold-odor compounds, including geosmin, 2,3,6-trichloroanisole (TCA), 2 methyl-isoborneal (MIB) and various members of the pyrazine family. ClO2 also destroys taste and odor-producing phenolic compounds, mercaptans and disubstituted organic sulfides. 

An additional approach we offer is our advanced oxidation processes (AOPs) which tackle micropollutants by generating hydroxyl radicals that break down a wide range of contaminants. This technology is specifically designed to eliminate targeted issues while preventing the transfer of pollutants to other media. 

We also offer ozone systems engineered to minimize energy use and maintenance needs. By utilizing high-efficiency electrodes, automated controls, and real-time analytics, these chemical-free solutions not only optimize performance but also eliminate costs associated with chemical storage, contributing to a safer and more sustainable water treatment process.

 

Oftentimes, taste and odor episodes in drinking water are seasonal, mainly during warm weather months with mid/late summer being the peak for many locations