Air Stripping of Taste and Odor Compounds From Water

The presence of earthy, musty odors in water supplies and the associated problems faced by the water industry are generally acknowledged. Because compounds that cause taste and odor problems in drinking water have extremely low threshold‐odor concentrations (as low as 2 ng/L), their precise quantification has thus far been impracticable. This research addresses the application of the closed‐loop stripping analysis technique in quantification of air stripping for removal of five specific taste and odor compounds from water.