Editorial: Linking tastes, odours, and appearance of water with consumer perception

Abstract

This issue presents an excellent collection of global articles from the 10th International Symposium from the International Water Association's Specialty Group on Tastes, Odours, and Algal Toxins in Drinking Water Resources and Aquaculture (formerly called ‘Off-Flavours in the Aquatic Environment’). The symposium was held at National Cheng Kung University in Tainan, Taiwan during October 2013. The articles have all been written and peer reviewed according to the journal's high standards. The authors of the articles originate from Asia, Australia, Europe, and North America. While the researchers are from across the globe, their individual research has universal application for drinking water sustainability and public health protection. The articles intertwine two important aspects of tastes and odours in drinking water: (1) the complex nature of human sensory perception; and (2) the complex role of algae, ecology, and limnology in production of tastes, odours, colour, and turbidity in source and drinking waters. The human senses are an interface designed to assess the environment and determine pleasures and risks. As is done for any food or beverage, consumers apply their senses to evaluate treated …