What are the major causes of tastes and odors in water?

The major causes of tastes and odors in water are indeed varied and can encompass all of the factors mentioned. Blue-green algae in the source water can produce compounds that lead to undesirable tastes and smells. When these algae bloom due to nutrient excess, particularly phosphorus and nitrogen, they can release toxins and organic materials that contribute to off-flavors in drinking water.

Depletion of oxygen, particularly in the bottom layers of a reservoir, can result in the production of hydrogen sulfide and other compounds from the decomposition of organic matter. These compounds can impart a distinctly unpleasant taste and odor to the water.

Biological growth in source water, including various microorganisms, can also lead to taste and odor issues. When conditions are favorable, the proliferation of bacteria and other microorganisms may generate metabolic byproducts that can affect water palatability.

Therefore, recognizing that each of these factors can independently and collectively contribute to undesirable tastes and odors in water is essential for understanding water quality management and treatment processes.