Effects of Ozonation on Tastes and Odors

Abstract

Ozonation was effective for removing musty, earthy, fishy, and muddy tastes and odors from water that had been chlorinated, coagulated, and sand filtered. Astringent and plastic tastes were not significantly removed. The ozonation process was found to be responsible for the development of high‐intensity fruity odors. A combination of statistical and chemical analyses was used to help determine the source and evolution of fruity tastes and odors in potable water treatment.