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Investigating Taste and Odour Characteristics in a Drinking Water Source: A Comprehensive 3-Year Monitoring Study

Author

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  • Zuhal Zengin

    (lstanbul University, Department of Marine and Freshwater Resources Management, Faculty of Aquatic Sciences)

  • Latife Köker

    (lstanbul University, Department of Marine and Freshwater Resources Management, Faculty of Aquatic Sciences)

  • Emine Gözde Ozbayram

    (lstanbul University, Department of Marine and Freshwater Resources Management, Faculty of Aquatic Sciences)

  • Meriç Albay

    (lstanbul University, Department of Marine and Freshwater Resources Management, Faculty of Aquatic Sciences)

  • Reyhan Akçaalan

    (lstanbul University, Department of Marine and Freshwater Resources Management, Faculty of Aquatic Sciences)

Abstract

The monitoring of drinking water quality is a vital public health concern together with taste and odour (T&O) episodes, an emerging global problem causing a loss of public trust to the quality of water. Our objective was to monitor water quality of an important drinking water source and also the production dynamics of geosmin and 2-methylisoborneol (2-MIB) which cause taste and odour problems in the lake. The trophic status of the lake was classified as mesotrophic. 2-MIB was positively correlated temperature while geosmin was positively correlated with depth. Other physicochemical parameters related with water quality did not show significant correlation with geosmin and 2-MIB. The highest 2-MIB and geosmin concentrations were detected during the thermal stratification period in 2016 and 2018 by gas chromatography-mass spectrometry (GC-MS). Cyanobacteria and Actinobacteria were detected in geosmin & 2-MIB detected samples as potential taste and odour producers by PCR. Selected samples were analysed with metabarcoding and Planktothrix, Pseudanabaena, Cyanobium, Streptomyces, and Nocardioides were detected as potential geosmin & 2-MIB producers. Micrococcus, Rhodococcus, Acinetobacter, Comamonas, Novosphingobium, Sphingopyxis, Pseudomonas, Sphingomonas, Stenotrophomonas and Flavobacterium were identified as potential geosmin & 2-MIB degraders. The results highlighted the significant role of the autochthonous bacterial community, temperature and thermal stratification in the taste and odour dynamics of a drinking water source.

Suggested Citation

  • Zuhal Zengin & Latife Köker & Emine Gözde Ozbayram & Meriç Albay & Reyhan Akçaalan, 2025. "Investigating Taste and Odour Characteristics in a Drinking Water Source: A Comprehensive 3-Year Monitoring Study," Environmental Management, Springer, vol. 75(9), pages 2371-2383, September.
    • Handle: RePEc:spr:envman:v:75:y:2025:i:9:d:10.1007_s00267-024-02071-4
    DOI: 10.1007/s00267-024-02071-4
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