The effectiveness of activated carbons removal capacity is a function of filter age, adequate activated carbon product, contact time, and on the cause and the concentration of the taste and odor problem.

Oftentimes, different types of biological and chemical contaminants, in the source water, varying from geosmin and 2-methylisoborneol (MIB) produced by cyanobacteria algae, to domestic waste, cause bad tastes and odor problem outbreaks in drinking water worldwide

The effectiveness of GAC, granular activated carbon and PAC, powdered activated carbon, in taste and odor removal makes them outstanding for numerous applications in drinking water and food and beverage production.