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AWWA ACE93166
- Three-Tiered Approach to Tracking Taste-and-Odour Events
- Conference Proceeding by American Water Works Association, 01/01/1993
- Publisher: AWWA
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This paper describes a major algal-associated taste-and-odor event which occurred in the spring of 1992. The three tiered approach used to monitor this event included: tracking customer complaints and correlating these with flavor profile analysis of the raw and finished plant water; assessing the value of surrogate water quality parameters as indicators of taste-and-odor events; and identifying the phytoplankton most likely responsible for precipitating the taste-and-odor event.
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