Understanding medicinal taste and odour formation in drinking waters

Water Science and Technology

Volumn 55, Issue 5, 2007, Pages 85-94

  Pirlou, Philippe ^a   Soulet, C ^a   Acero, J L ^a   Bruchet, A ^a   Von Gunten, U ^b   Suffet, I H ^c  

^a CIRSEE   (France)

^b SWISS FEDERAL INSTITUTE OF AQUATIC SCIENCE AND TECHNOLOGY   (Switzerland)

^c UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Bromination; Bromophenols; Chlorination; Chlorophenols; Drinking water; Kinetic modelling; Phenol; Tastes and odours

Indexed keywords

BROMINE; CHLORINATION; CHLORINE; MATHEMATICAL MODELS; ODORS; PH EFFECTS; PHENOLS; REACTION KINETICS; WATER TREATMENT;

BROMINATION; BROMOPHENOLS; KINETIC MODELLING;

POTABLE WATER;

BROMIDE; DRINKING WATER; PHENOL;

BROMINE; CHLORINATION; CHLORINE; MATHEMATICAL MODELS; ODORS; PH EFFECTS; PHENOLS; POTABLE WATER; REACTION KINETICS; WATER TREATMENT;

BROMIDE; CHLORINATION; CHLOROPHENOL; DRINKING WATER; MODELING; ODOR; PH; REACTION KINETICS; TASTE;

BROMINATION; CHEMICAL REACTION KINETICS; CHLORINATION; CONCENTRATION RESPONSE; CONFERENCE PAPER; FLAVOR; MODEL; ODOR; PH; SIMULATION; TASTE; WATER ANALYSIS;

BROMINE; BROMINE COMPOUNDS; CHLORINE; ENVIRONMENTAL MONITORING; HYDROGEN-ION CONCENTRATION; KINETICS; MODELS, CHEMICAL; ODORS; PHENOLS; REPRODUCIBILITY OF RESULTS; SENSITIVITY AND SPECIFICITY; TIME FACTORS; WATER POLLUTANTS, CHEMICAL; WATER PURIFICATION; WATER SUPPLY;

EID: 34247507628     PISSN: 02731223     EISSN: None     Source Type: Book Series    
DOI: 10.2166/wst.2007.166     Document Type: Conference Paper

References (17)

1. Acero, J.L., Piriou, P. and von Gunten, U. (2005). Kinetics and mechanisms of formation of bromophenols during drinking water chlorination: Assessment of taste and odor development. Water Res., 39, 2979-2993.
2. Al-Samarrai, H., Wiesenthal, K., Atiyah, P., Bruchet, A. and Suffet, I.H. (2004). Sensory evaluation of the odors produced during bromophenol formation. Wat. Sci. Technol., 49(9), 241-248.
3. Standard Methods for the Examination of Water and Wastewater (1995). The flavor profile method, Method #2170. 19th Edition, American Public Health Association (APHA) / American Water Works Association / Water Environment Federation, Washington, DC, USA.
4. ASTM (1997). Standard Practice for Determination of Odor and Taste Thresholds by Forced-Choice Ascending Concentration Series Methods of Limits, American Standards for Testing and Materials, West Conshohocken, PA, USA.
5. Braun, W., Herron, J.T. and Kahanar, D.K. (1988). Acuchem: a computer program for modeling complex reaction systems. Int. J. Chem. Kinet., 20, 51-62.
6. Burttschell Rice, H., Rosen, A.A., Middelton, F.M. and Teeinger, M.B. (1959). Chlorine derivatives of phenol causing taste and odor. J.A.W.W.A., 51(1), 205-214.
7. Buchholz, K.D. and Pawliszyn, J. (1994). Optimisation of solid-phase microextraction conditions for determination of phenols. Anal. Chem., 66, 160-167.
8. Bruchet, A., N'Guyen, K., Legrand, M.F. and Mallevialle, J. (1991). Variations in organic and organoleptic water quality during treatment of artificially recharged groundwater. J.A.W.W.A., 83(3), 63-70.
9. Colloque International de Marseille (1989). Les phénols dans l'environnement, Laboratoire de Chimie et Environnement Université de Provence - Marseille, Association Générale des Hygiénistes et Techniciens Municipaux, Centre d'Etudes de Recherche Techniques Sous-Marine - DCAN Toulon.
10. Gallard, H., Pellizzari, F., Croue, J.P. and Legube, B. (2003). Rate constants of reactions of bromine with phenols in aqueous solution. Water Res., 37, 2883-2892.
11. Lee, G.F. (1967). Kinetics of reactions between chlorine and phenolic compounds. In Principles and Application of Water Chemistry. Faust, S.D. and Hunter, J.V. (eds), J. Wiley and Sons, New York, NY, USA.
12. Mairie de Paris (1994). Report: Etude de l'apparition de mauvais goûts de type «chlorophénol» dans les eaux de distribution publique au moment de la chloration: influence de différents facteurs sur l'apparition de ces mauvais goûts.
13. Piriou, P., Bruchet, A., Baudin, I., Suffet, I.H. and Bernazeau, F. (2003). Example of integrated management of a WTP to control T&O problems. In Proceedings: A.W.W.A. A.C.E., W10 - Taste & Odor Control, Anaheim, Ca., June 15-19.
14. Schlett, C. and Pfeifer, B. (1992). Determination of substituted phenols below the threshold value of odors. Vom Wasser, 79, 65-74.
15. UK Water Industry Research Limited (1996). Report: Formation and Occurrence of Bromophenols, Iodophenols, Bromoanisoles and Iodoanisoles in Drinking Water: An Investigation of Taste and Odour Potential.
16. Whitfield, P. (1988). Chemistry of Off-flavour in Marine Organisms. Water Sci. Technol., 20(8/9), 63-74.
17. Young, W.F., Horth, H., Crane, R., Ogden, T. and Amott, M. (1996). Taste and odour threshold concentrations of potential potable water contaminants. Water Res., 30(2), 331-340.