AOPs methods for the removal of taste and odor compounds

Abstract

The production of drinking water with good quality including the chemical, microbiological, and aesthetic characteristics remains one of the main contemporary challenges for drinking water industry. As the most predominant and problematic earthy-musty taste and odor (T&O) compounds are recalcitrant to conventional water treatment, advanced oxidation processes (AOPs) have been recently studied and employed in drinking water treatment for taste and odor control. In the light of recent developments, the present chapter reviews the effectiveness of various AOPs for T&O compounds removal from aqueous media. More specifically, an overview of the recent research studies dealing with AOPs for the removal of geosmin, 2-methylisoborneol, 2,4,6-trichloroanisole, 2-isopropyl-3-methoxypyrazine, and 2-isobutyl-3-methoxypyrazine from water reservoirs and drinking water, is presented. The fundamentals and experimental setup involved in relative technologies and the effectiveness of each process are further discussed. Special attention was also given to the degradation products and mechanisms that have been proposed for all the compounds in interest. Future research directions regarding the application of AOPs for T&O control and recommendations for further development are also highlighted.