Taste and odor in water supplies: A review of producers, adverse effects, detection, and mitigation

Water quality is deteriorating globally due to human activities and climate change, increasing health risks associated with contaminated drinking water. Odorants, generally referred to as taste and odor (T&O) compounds, produced by aquatic algae and other microorganisms have been widely reported in contaminated water bodies. We analyzed published reports of natural T&O compounds in water and created a database containing 474 entries. The most frequent compounds detected were geosmin and 2-methylisoborneol (2-MIB), with concentration levels ranging from μg/L to mg/L. T&O compounds, in general, are mainly produced by cyanobacteria and actinobacteria. We explored the health, ecological, and economic adverse effects of T&O compounds, and analyzed how light, temperature, and nutrients impact their concentrations and activities in natural waters. Current detection and mitigation methods are discussed, emphasizing the need for integrated, cost-effective approaches. Future work should combine interdisciplinary approaches to characterize natural T&O compounds, and advance analytical and treatment technologies to ensure safe water use and protect public health. This review provides an integrative synthesis of current knowledge and outlines future directions, thereby offering a novel, interdisciplinary framework for advancing research and management of T&O compounds. • Comprehensive Review—Synthesis of taste and odor (T&O), covering sources, impacts, drivers, detection, and mitigation. • Novel Database—Creates a curated database linking 474 biological sources (algae and microorganisms) to 46 T&O compounds. • Quantitative Analysis—Summarizes correlation data from 32 studies to reveal key factors influencing T&O production. • Enhanced Accessibility—Includes 5 figures and 3 tables f to clearly present complex data, aiding diverse readers.