Which treatment method is commonly used to remove tastes and odors caused by decaying vegetation?

The treatment method commonly used to remove tastes and odors caused by decaying vegetation is activated carbon. Activated carbon is highly effective for this purpose because it has a large surface area and extensive porosity, allowing it to adsorb organic compounds, including those that contribute to undesirable tastes and odors in water.

Decaying vegetation often releases compounds like geosmin and 2-methylisoborneol, which are known for their earthy and musty tastes. Activated carbon works by trapping these compounds within its porous structure, effectively removing them from the water before it reaches consumers.

Other treatments, while useful in various contexts, do not specifically target the compounds that cause these tastes and odors as effectively as activated carbon does. For example, filtration might remove particulate matter but not necessarily the volatile organic compounds causing the taste and odor issues. Chlorination is mainly used for disinfection and may even exacerbate some taste and odor problems due to by-products. Ozonation can oxidize certain compounds but might not perform as well as activated carbon in terms of adsorption of those specific organic compounds responsible for unpleasant tastes and smells.