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.
Li et al. (Wed,) studied this question.