To provide the water industry with a quantitative method of measuring Taste and Odour
The taste & odour (T&O) of water supplied to customers affects their perception of the quality of that water. When Water Companies receive contacts from customers about T&O, it is often difficult to pin down the root cause and to rectify it. We need a better understanding of the causes of T&O and understand what causes the customer to react.
Customer sensitivity to T&O causing compounds varies widely, as it does for those investigating them. The current method of analysing T&O is qualitative and subjective; a taste panel based on a limited number of descriptors. At present, we only have analytical methods for a small proportion of T&O causing compounds.
Unless T&O can be accurately measured and understood the risk of performance commitment penalties increases. It also leads to reputational impacts and a high number of customer complaints.
This project forms part of UKWIR’s Big Question ‘How do we achieve 100% compliance with drinking water standards by 2050?’
The project will improve our understanding of T&O by developing analytical methodologies and exploring the links between the molecular chemistry and the sensing that triggers customer contacts.