Updated Taste & Odour Method for Drinking Waters
Jan 2, 2015
The analysis of Taste and Odour is undertaken at ALS Environmentals Drinking Water "Centre of Excellence" in Wakefield, Yorkshire. This is one of the most common tests on Drinking Waters undertaken at our Drinking Water Testing Standard (DWTS) and UKAS ISO 17025:2005 accredited laboratory.
The analysis of Quantitative Taste and Odour is undertaken by a 3 person panel who sit to undertake a blind test to compare their rating of the waters wholesomeness and quality. Prior to any Taste or Odour analysis being undertaken, a range of microbiological tests are processed to ensure that there is not a high bacterial load in the sample that could put our analysts at risk.
The methodology for Taste and Odour analysis was updated in 2014 by the Standing Committee of Analysts (SCA) on behalf of the Drinking Water Inspectorate; ALS Environmentals updated reporting structure will allow us to comply with these changes. The descriptors shown in Table 1 and Table 2 highlight the Intensity and Description reporting options for both Taste and Odour:
Table 1: Taste / Odour Intensity
| Score | Intensity |
| 0 | No Taste / Odour |
| 1 | Very Slight |
| 2 | Slight |
| 3 | Strong |
| 4 | Very Strong |
The main change in Table 1 sees the removal of "Mild" as a descriptor for the intensity of a taste or odour.
Table 2: Taste / Odour Description
| Taste | Odour | ||
| Score | Description | Score | Description |
| A | Earthy | A | Earthy |
| B | Bitter | B | Farm Like |
| C | Chlorinous | C | Chlorine (Bleach) |
| D | Chemical | D | Oily |
| E | Bituminous | E | Bad Eggs (Sulphide) |
| F | Diesel | F | Diesel |
| G | Fuel | G | Fuel |
| H | Decayed Vegetable | H | Medicinal (eg TCP) |
| I | Astringent | I | Soapy |
| J | Fishy | J | Milky |
| K | Flat | K | Fruity |
| L | Geranium | L | Sweet |
| M | Inky | M | Organic Solvent |
| N | Pencil | N | Pencil |
| O | Petrol | O | Petrol |
| P | Musty | P | Musty |
| Q | Oily | ||
| R | Rubber | R | Ammoniacal |
| S | Saline | S | Yeasty |
| T | Chlorophenol | T | Phenolic |
| U | Sour | U | Other (please specify) |
| V | Spirit | ||
| W | Sweet | ||
| X | Weedy | ||
| Y | Sharp | ||
| Z | Other (please specify) | ||
| AA | Cucumber | ||
| AB | Metallic | ||
| AC | Mould | ||
Please click here for a copy of the updated Blue Book Method for Taste and Odour.
To help customers adapt to the updated reporting format for Taste and Odour analysis we will be supplying Tables 1 and 2 as an appendices to all analytical reports from the 5th January 2015.
Lisa Clarke, ALS Environmentals Operations Director for the Drinking Water Centre of Excellence in Wakefield, comments:
Members of the analytical team at ALS Environmental were involved with the writing of this guidance and the full implementation within ALS has been assisted by this fact.
By adhering to the latest SCA and Blue Book Guidance for Taste and Odour we are highlighting our position as one of the leading commercial laboratories for Drinking Water analysis in the UK and Ireland.
To download the appendix that will be issued with all Taste and Odour reports click here
If you have any questions with regards to the changes to the updated SCA Blue Book method for Taste and Odour please contact us or call our customer services team on 02476 42 12 13.
