Odor and taste in water are recognized
as quality factors affecting the acceptability of water.
In its pure form water does not produce any odor or taste.
Most organic or inorganic chemicals contribute to the taste
and odor of water. These chemicals originate from municipal
and industrial waste discharges, from natural sources such
as decomposition of vegetable matter, or from associated
microbial activity, and from disinfectants or their products.
The potential for impairment of sensory quality
of water has increased as a result of increased reuse of
available water and expansion in the variety and quantity
of waste materials. Sensory tests are useful in monitoring
the sensory quality of water either for drinking purposes
or processing purposes. IEH offers a range of sensory tests
to maintain the quality of raw water or its effects on the
finished products.
