Drinking-water Quality Risk Assessment Based on Parameters with Organoleptic (Taste and Odor) Effects Observed in Water from Surface Water Intake and Infiltration Water Intake Facilities

Abstract

Abstract Risks of organoleptic (taste and odor) effects in drinking water from three water intake facilities are assessed, and research results are presented. The highest risk values for water hardness were identified in samples from infiltration water intake; the value for color-related risks was constant and equal to 0.001. For surface water intake samples, the values of water hardness and associated organoleptic risk are the lowest, compared to other water intakes, and do not exceed 0.008. Risk values of organoleptic effects associated with color at the surface water intake facilities are within the range of 0.001-0.003. The risk values for the taste, and odor effects due to turbidity are constant for all water intakes and equal to 0.002. There is no risk of developing organoleptic-olfactory products associated with the chemical oxygen demand parameter in all samples. The research shows that the overall values of the organoleptic risks are the highest in instances form infiltration water intakes compared with the surface water intake. In addition, the water hardness parameter contributes the most to overall organoleptic risks for all water intakes. The authors conclude that the risks associated with organoleptic (taste and odor) effects do not exceed an acceptable level, both for each indicator considered separately and for their combined effect.