ABSTRACT
Odor in drinking water is a general designation and may be caused by a number of constituents. Ideally, water should be odorless, but algae (especially diatoms and blue green algae), actinomycetes bacteria, phenols, sulfur compounds, and ammonia are common causes of odor in waters, either seasonally or continually. There are a number of volatile organic contaminants that may impart an odor; some may be toxic. Hazard to health will depend on the chemical properties of the contaminant. Odor has no significance to health and is merely a nuisance factor, but is objection able in drinking water. Odor is very related to taste. Most of the “taste” we sense is due to the odor. If the source is organic in nature, there is often a color associated as well.
