A review: The challenge, consensus, and confusion of describing odors and tastes in drinking water.

作者: Andrea M. Dietrich , Gary A. Burlingame

DOI: 10.1016/J.SCITOTENV.2019.135061

关键词: Meaning (existential)Social psychologyEffective managementSensory sciencePsychologyConfusion

摘要: Documentation exists for many chemicals that cause tastes and odors in water, however, water suppliers do not routinely monitor these chemicals. Effective management of a taste-and-odor (T&O) problem drinking often requires good verbal description the offending sensory experience. Experience demonstrates obtaining descriptions is challenging. To improve our understanding communications, science literature was reviewed to obtain descriptors twenty-one acknowledged T&O issues water. The review focused on pure above their odor threshold concentrations. Results reveal follow four general categories. For select chemicals, strong consensus around single or very few appropriate descriptors. Examples are "salty" sodium "chlorinous" free chlorine. next category has moderate agreement several descriptors, with at least one major descriptor. example microbiological metabolite 2-methylisoborneol most commonly described as "earthy/musty/moldy" but also "camphor, grass, sweet". Some have weak overall associate words similar meaning. An chemical toluene "solvent-like" including "solvent", "gasoline", "paint-like", "cleaning fluid", "etherish", "vinegar" "sweet". last possesses diverse no consensus. example, oxylipin n-heptanal "oily, fatty, chemical, musty/earthy/moldy, rancid, sweaty, sickening, stale". While descriptor diversity may identify T&O, certain perceived differently aids effective communications eliminates confusion from expecting consumers utility personnel respond

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