title: Role of oxidants and disinfectants on the removal, masking and generation of tastes and odours.
abstract: 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.
authors.affiliation: Suez-Environnement--CIRSEE, 38, rue du President Wilson, 78230 Le Pecq, France. auguste.bruchet@suez-env.com
authors.forename: A
authors.initials: A
authors.lastname: Bruchet
authors.forename: J P
authors.initials: JP
authors.lastname: Duguet
mesh_terms: 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*
chemical_list: D004202:Disinfectants; D009930:Organic Chemicals; D016877:Oxidants; D014873:Water Pollutants