Origins and implications of drinking water odours in lakes and reservoirs of British Columbia, Canada

The relationship between commonly measured limnological parameters and odours was examined in 16 reservoirs and lakes used as sources for drinking water and three reference lakes. Odour analysis was conducted using flavour profile analysis (FPA) and, on select lakes, gas chromatography ion-trap mass spectrometry (GC-ITMS) for target compounds. Total phosphorus (TP) was the best single predictor of FPA intensity and multiple regression models accounted for 37–39% of intensity variance in the epilimnion and metalimnion, respectively. Earthy odours were more prevalent in reservoirs and lakes with higher TP, whereas decomposing vegetation and green vegetation+grassy odours almost exclusively occurred when TP was lower (<13 μg P/L). Only geosmin was identified with GC-ITMS, and it was found to occur in lakes and reservoirs of higher trophic status (e.g. more algal biomass). Infrequent episodic events in the Greater Victoriaʹs principal reservoir (e.g. algal blooms) have previously been linked with taste and odour problems in their tap water. However, analysis of odours under the conditions of this study (i.e. no strong odour episodes in the source reservoir) suggest that typical odours prevalent in tap water originating from Sooke Lake Reservoir are derived from treatment processes or the distribution system, not directly from the reservoir. This study demonstrates the utility of employing relatively simple and established methods to better understand management issues of a drinking water system.