What is the best method for removing organic tastes and odors from water?

The best method for removing organic tastes and odors from water is activated carbon. Activated carbon has a very high surface area and is highly porous, which allows it to effectively adsorb a variety of organic compounds, including those responsible for unpleasant tastes and odors. This adsorption process captures the contaminants on the surface of the carbon, preventing them from remaining in the water, thereby improving the water's sensory quality.

Filtration, while effective at removing particulates and some larger organic materials, is not specifically designed to target dissolved organic compounds that contribute to taste and odor. Similarly, reverse osmosis, while effective for a wide range of contaminants including salts and some organic materials, might not be as efficient for smaller organic molecules and could result in a wastage of water during the purification process. Chlorination can help in disinfecting water and can break down some organic compounds, but it may not remove the tastes and odors associate with chlorinated by-products and could even enhance unpleasant flavors in certain cases.

Hence, when it comes to specifically addressing and mitigating organic tastes and odors in water, activated carbon is the most effective method available.