Bibliometric Overview of Research on Taste and Odor in Drinking Water during the 1980-2022

Abstract

Global warming causes rising temperatures and less rainfall in freshwater supplies, which increases the growth of algae and other organisms found in freshwater supplies [1]. Algae, especially blue-green algae, can produce 2-methylizoborneol (2-MIB), giving the water a bad taste and odor (T&O) [2]. Thus, the temperature rise in water supplies of global warming may increase the production of 2-MIB and other compounds [3]. Eutrophication occurs when an excess of nutrients (especially nitrogen and phosphorus) enters water supplies [4]. Overgrowth of algae and blue-green algae can increase the production of compounds such as 2-MIB and trans-1, 10-dimethyl-trans-9-dekalol (geosmin) [5]. These two chemical compounds cause the formation of T&O that can be perceived by humans at very low concentrations in the range of 4-10 ng/L [6]. These compounds can reach concentrations of 1000 ng/L in water sources during algal blooms [7]. In China and Japan, 2-MIB and geosmin are limited by regulations to the highest 10 ng/L in water resources, and in South