Drinking water taste and odor: Compound identification and treatment (Uroglena, Dinobryon)

This thesis has investigated the impact of algal derived taste and odor (T/O) on water quality, with particular attention to the chrysophyte species which predominate the Glenmore Reservoir. In this research, the linkage of a specific algae to the production of particular T/O compounds was established (e.g. Uroglena with E2,Z4-heptadienal, Dinobryon with E2,Z4,Z7-decatrienal) Other major findings include the differential response of algal derived aldehydes to water treatment processes. Volatile organic compounds (VOCs) derived from two significant algae in the Glenmore Reservoir, E2,Z4,Z7-decatrienal (Dinobryon) and E2,Z4heptadienal (Uroglena), have very different impacts on water quality. Both aldehydes impart a fishy odor to the source water, however only heptadienal persists through the Water Treatment Plant to cause T/O problems in finished drinking water. Additionally, it was found that the algal derived VOCs are highly unstable. Both the fatty acid precursors and the unsaturated aldehydes or hydrocarbons are subject to rapid biotic and abiotic degradation.