Kinetics and mechanisms of formation of bromophenols during drinking water chlorination: Assessment of taste and odor development
Halophenols are often reported as off-flavor causing compounds responsible for medicinal taste and odor episodes in drinking water. To better understand and minimize the formation of 2-bromophenol and 2,6-dibromophenol which have low odor threshold concentrations (OTCs, 30 and 0.5 ng/L, respectively) a kinetic data base for the chlorination and bromination of phenols was established by combination of kinetic measurements and data from literature.
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Piriou, P., von Gunten, U., & Acero, J. L. (2005). Kinetics and mechanisms of formation of bromophenols during drinking water chlorination: Assessment of taste and odor development. Water Research, 39, 2979–2993. https://doi.org/10.1016/j.watres.2005.04.055
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WOS:000231335500021
2005
39
2979
2993
REVIEWED
OTHER