Role of oxidants and disinfectants on the removal, masking and generation of tastes and odours.
This paper summarises the positive and negative effects of the most commonly used oxidants and disinfectants: chlorine, chloramines, chlorine dioxide, potassium permanganate ozone, and advanced oxidation with ozone/hydrogen peroxide on tastes and odours present in natural and drinking waters. The case studies reported illustrate the generation of odorous by-products such as chlorophenols, iodoforms, aldehydes, the masking effect between earthy-musty and chlorinous odours, and the removal of odorous algal metabolites or anthropogenic pollutants by ozone alone or by ozone coupled with hydrogen peroxide.
Bruchet
A
A
Suez-Environnement--CIRSEE, 38, rue du President Wilson, 78230 Le Pecq, France. auguste.bruchet@suez-env.com
Duguet
J P
JP
D004202:Disinfectants / Q000737:chemistry*; D009812:Odorants / Q000517:prevention & control*; D009930:Organic Chemicals / Q000302:isolation & purification; D016877:Oxidants / Q000737:chemistry*; D013649:Taste; D014873:Water Pollutants / Q000302:isolation & purification; D018508:Water Purification / Q000379:methods*
D004202:Disinfectants; D009930:Organic Chemicals; D016877:Oxidants; D014873:Water Pollutants