Role of oxidants and disinfectants on the removal, masking and generation of tastes and odours

Water Science and Technology

Volumn 49, Issue 9, 2004, Pages 297-306

  Bruchet, Auguste ^a   Duguet, J P ^b  

^a CIRSEE   (France)

^b Soc Anonyme Gestion des Eaux Paris   (France)

Author keywords

Disinfectants; Odours; Oxidants; Tastes

Indexed keywords

CHLORINE COMPOUNDS; DISINFECTANTS; METABOLITES; ODOR CONTROL; OXIDATION; OZONE; POTASSIUM COMPOUNDS; REMOVAL; TASTE CONTROL (WATER TREATMENT);

ADVANCED OXIDATION; CHLORAMINES; OXIDANTS; POTASSIUM PERMANGANATE;

WATER TREATMENT;

ALDEHYDE DERIVATIVE; CHLORAMINE DERIVATIVE; CHLORINE; CHLORINE DIOXIDE; CHLOROPHENOL; DISINFECTANT AGENT; DRINKING WATER; HYDROGEN PEROXIDE; IODOFORM; OXIDIZING AGENT; OZONE; PERMANGANATE POTASSIUM;

DISINFECTION; ODOR; OXIDANT; POLLUTANT REMOVAL; WATER TREATMENT;

ARTICLE; CONTROLLED STUDY; HUMAN; MASKING; OLFACTORY DISCRIMINATION; OXIDATION; OZONATION; PERCEPTIVE THRESHOLD; TASTE ACUITY; WATER ANALYSIS; WATER POLLUTANT; WATER TREATMENT;

ALGAE;

EID: 3042775307     PISSN: 02731223     EISSN: None     Source Type: Journal    
DOI: 10.2166/wst.2004.0589     Document Type: Article

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