Influence of organic materials on water intended for human consumption - Determination of odour, flavour, colour and turbidity of water in piping and storage systems; German version EN 1420:2026

This document outlines the technical requirements for evaluating the impact of organic materials on the quality of drinking water within piping and storage systems. It specifically focuses on the measurement methods for sensory parameters, including odor, taste, color, and turbidity, which are critical indicators of water safety and palatability. The procedure provides a standardized approach for analyzing how various organic components may alter the physical characteristics of water as it flows through infrastructure or is held in reservoirs.

The scope of this work ensures consistency across different testing environments by defining precise protocols for sample preparation, analytical techniques, and data interpretation. By establishing uniform criteria, it facilitates accurate assessment of water quality relative to potential changes induced by materials in contact with the fluid. The methodology supports regulatory compliance and quality assurance efforts within the water supply sector, ensuring that sensory evaluations are conducted with high reliability and reproducibility. This framework is essential for maintaining public trust in drinking water systems by preventing undesirable changes in appearance or taste caused by organic interactions within the distribution network.