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Environments 2016, 3(3), 22;

Analysis and Modelling of Taste and Odour Events in a Shallow Subtropical Reservoir

Griffith School of Engineering, Griffith University, Parklands Drive, Southport, Queensland 4222, Australia
Scientific Services and Data Systems, Seqwater, 117 Brisbane St., Ipswich, Queensland 4305, Australia
Author to whom correspondence should be addressed.
Academic Editors: Luigi Berardi and Daniele Laucelli
Received: 10 June 2016 / Revised: 9 August 2016 / Accepted: 15 August 2016 / Published: 19 August 2016
(This article belongs to the Special Issue Data-Modelling Applications in Water System Management)
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Understanding and predicting Taste and Odour events is as difficult as critical for drinking water treatment plants. Following a number of events in recent years, a comprehensive statistical analysis of data from Lake Tingalpa (Queensland, Australia) was conducted. Historical manual sampling data, as well as data remotely collected by a vertical profiler, were collected; regression analysis and self-organising maps were the used to determine correlations between Taste and Odour compounds and potential input variables. Results showed that the predominant Taste and Odour compound was geosmin. Although one of the main predictors was the occurrence of cyanobacteria blooms, it was noticed that the cyanobacteria species was also critical. Additionally, water temperature, reservoir volume and oxidised nitrogen availability, were key inputs determining the occurrence and magnitude of the geosmin peak events. Based on the results of the statistical analysis, a predictive regression model was developed to provide indications on the potential occurrence, and magnitude, of peaks in geosmin concentration. Additionally, it was found that the blue green algae probe of the lake’s vertical profiler has the potential to be used as one of the inputs for an automated geosmin early warning system. View Full-Text
Keywords: geosmin; self-organising maps; taste and odour; vertical profiling system; water treatment geosmin; self-organising maps; taste and odour; vertical profiling system; water treatment

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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Bertone, E.; O’Halloran, K. Analysis and Modelling of Taste and Odour Events in a Shallow Subtropical Reservoir. Environments 2016, 3, 22.

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