Removal of Taste and Odor Compounds from Water: Methods, Mechanism and Prospects
In recent years, taste and odor (T&O) compounds in drinking water are becoming a serious problem, which has brought many challenges to drinking water treatment plants. Due to global concerns about the emergence of T&O compounds, researchers have proposed various water treatment technologies...
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MDPI AG
2023-10-01
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| Series: | Catalysts |
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| Online Access: | https://www.mdpi.com/2073-4344/13/10/1356 |
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| author | Feng Wang Xiaohui Li Tingting Liu Xiang Li Yi Cui Ling Xu Shuhao Huo Bin Zou Jingya Qian Anzhou Ma Guoqiang Zhuang |
| author_facet | Feng Wang Xiaohui Li Tingting Liu Xiang Li Yi Cui Ling Xu Shuhao Huo Bin Zou Jingya Qian Anzhou Ma Guoqiang Zhuang |
| author_sort | Feng Wang |
| collection | DOAJ |
| description | In recent years, taste and odor (T&O) compounds in drinking water are becoming a serious problem, which has brought many challenges to drinking water treatment plants. Due to global concerns about the emergence of T&O compounds, researchers have proposed various water treatment technologies to ensure the quality of drinking water. In this paper, abiotic and biotic methods for the treatment of T&O compounds are reviewed, including process parameters, advantages and disadvantages, removal efficiency and mechanism. Geosmin (GSM) and 2-methylisoborneol (2-MIB) are the most common odorous substances with earthy and musty smells. The chemical and biological methods for the possible degradation pathways of these two compounds are summarized. Furthermore, suggestions and approaches are provided for efficient and safe strategies for T&O compound treatments and their future applications. |
| first_indexed | 2024-03-10T21:21:19Z |
| format | Article |
| id | doaj.art-1cca58bc070a4c5786dc445a60e88a96 |
| institution | Directory Open Access Journal |
| issn | 2073-4344 |
| language | English |
| last_indexed | 2024-03-10T21:21:19Z |
| publishDate | 2023-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Catalysts |
| spelling | doaj.art-1cca58bc070a4c5786dc445a60e88a962023-11-19T16:01:24ZengMDPI AGCatalysts2073-43442023-10-011310135610.3390/catal13101356Removal of Taste and Odor Compounds from Water: Methods, Mechanism and ProspectsFeng Wang0Xiaohui Li1Tingting Liu2Xiang Li3Yi Cui4Ling Xu5Shuhao Huo6Bin Zou7Jingya Qian8Anzhou Ma9Guoqiang Zhuang10School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaResearch Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, ChinaResearch Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, ChinaIn recent years, taste and odor (T&O) compounds in drinking water are becoming a serious problem, which has brought many challenges to drinking water treatment plants. Due to global concerns about the emergence of T&O compounds, researchers have proposed various water treatment technologies to ensure the quality of drinking water. In this paper, abiotic and biotic methods for the treatment of T&O compounds are reviewed, including process parameters, advantages and disadvantages, removal efficiency and mechanism. Geosmin (GSM) and 2-methylisoborneol (2-MIB) are the most common odorous substances with earthy and musty smells. The chemical and biological methods for the possible degradation pathways of these two compounds are summarized. Furthermore, suggestions and approaches are provided for efficient and safe strategies for T&O compound treatments and their future applications.https://www.mdpi.com/2073-4344/13/10/1356taste and odor (T&O) compoundsdrinking waterwater treatmentremoval technologiesdegradation pathway |
| spellingShingle | Feng Wang Xiaohui Li Tingting Liu Xiang Li Yi Cui Ling Xu Shuhao Huo Bin Zou Jingya Qian Anzhou Ma Guoqiang Zhuang Removal of Taste and Odor Compounds from Water: Methods, Mechanism and Prospects Catalysts taste and odor (T&O) compounds drinking water water treatment removal technologies degradation pathway |
| title | Removal of Taste and Odor Compounds from Water: Methods, Mechanism and Prospects |
| title_full | Removal of Taste and Odor Compounds from Water: Methods, Mechanism and Prospects |
| title_fullStr | Removal of Taste and Odor Compounds from Water: Methods, Mechanism and Prospects |
| title_full_unstemmed | Removal of Taste and Odor Compounds from Water: Methods, Mechanism and Prospects |
| title_short | Removal of Taste and Odor Compounds from Water: Methods, Mechanism and Prospects |
| title_sort | removal of taste and odor compounds from water methods mechanism and prospects |
| topic | taste and odor (T&O) compounds drinking water water treatment removal technologies degradation pathway |
| url | https://www.mdpi.com/2073-4344/13/10/1356 |
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