Understanding medicinal taste and odour formation in drinking waters

The formation of bromophenols during chlorination of phenol- and bromide-containing waters can be critical for taste and odour problems in drinking waters. The work performed has confirmed that flavour threshold concentrations of some bromophenols are in the ng/L range. In addition, under typical drinking water conditions, kinetic experiments and model simulations performed have shown that (1) bromination is the predominant reaction pathway, (2) bromophenol reaction kinetics are rapid leading to taste-and-odour I episodes that last for short periods of 10-20 min, (3) increasing phenol concentration and pH tends to increase taste and odour intensity, (4) increasing chlorine or bromide concentrations tends to shorten the duration of the taste-and-odour episode.

Published in:
Water Science And Technology, 55, 85-94
Presented at:
7th International Symposium on Off-Flavours in the Aquatic Environment, Cornwall, CANADA, Oct 02-07, 2005

 Record created 2011-07-01, last modified 2018-03-17

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