AWWA WQTC69362

The overall objective of this study was to evaluate whether water quality parameters, easier to measure than off-flavor compounds, can be used to quantify, characterize and manage taste and odor (T&O) problems. Experimental methods and materials included the following: three different raw waters (influence of water quality concentrations); weekly sampling over 1 year (seasonal effects); and, statistical treatment of data. Temporal evolution and mean concentration of some water quality parameters in raw waters is presented, along with modeling geosmin and 2-MIB in raw waters using water quality parameters, and artificial neural networks modeling of geosmin in raw waters. Includes 4 references, figures.