Difficulties arising from the presence of different types of odors and tastes in water supply represent one of the most difficult problems to solve. There is no unified view on the issues of their origin, spread mechanism, and decontamination. When the water has an unpleasant taste, smell, or color, the consumer suspects that the water is unfit for consumption, even if the water is not contaminated with substances dangerous to health. In the presented article calculation method of polluted row water distribution in so called Tbilisi Sea (reservoir) is discussed. Characteristics of the smell and taste of water are conventionally divided into three categories:
a) of natural origin – which is found most often and their removal is associated with significant difficulties;
b) chlorophenol-type odors produced during chlorination;
c) of the results of industrial-economic waste waters’ discharge into the reservoir.
Due to the determination of the last two groups, the methods of combating them are known and easy to implement.