Odourous algal-derived alkenes: differences in stability and treatment responses in drinking water

Abstract

Drinking water supplies are often impacted by taste and odour (T/O) episodes caused by algal volatile organic compounds (AVOCs) from algal blooms. Treatment and control of these events is important to utility operators, as customer confidence in the safety of public drinking water supplies is based primarily on their palatability and odour. To manage T/O outbreaks successfully, knowledge about treatment responses of AVOCs and anticipation of their outbreaks are thus of major importance to the water industry. The Glenmore Reservoir and water treatment plant (GWTP) supplies drinking water to over 50% of the ca. 1 million consumers in Calgary (Alberta). Despite low nutrients and high raw water quality, the reservoir experiences periodic outbreaks of fishy/floral T/O, caused by chrysophytes and diatoms (Uroglena americana, Dinobryon spp., Synura petersenii, Asterionella formosa). These odours are produced by the unsaturated C7–C10 alkenes 2,4-heptadienal, 2,4,7-octatriene, 2,4-decadienal and 2,4,7-decatrienal, generated during from the enzymatic breakdown of algal polyunsaturated fatty acids (PUFAs). The formation, persistence and stability of these compounds in both the raw water and treatment plant is not well understood.