Removal of Taste and Odor Compounds from Water: Methods, Mechanism and Prospects

Author:

Wang Feng12ORCID,Li Xiaohui1,Liu Tingting1,Li Xiang1,Cui Yi1,Xu Ling12,Huo Shuhao12,Zou Bin1ORCID,Qian Jingya1,Ma Anzhou3ORCID,Zhuang Guoqiang3

Affiliation:

1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China

2. Institute of Agricultural Products Processing Engineering, Jiangsu University, Zhenjiang 212013, China

3. Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China

Abstract

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.

Funder

National Natural Science Foundation of China

Key R&D Project in Jiangsu Province

China Postdoctoral Science Foundation

Senior Talent Scientific Research Initial Funding Project of Jiangsu University

Publisher

MDPI AG

Subject

Physical and Theoretical Chemistry,Catalysis,General Environmental Science

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