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 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.
Piriou
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Suez-Environnement, CIRSEE. 38, rue du Président Wilson, 78230 Le Pecq, France. philippe.piriou@suez-env.com
Soulet
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Acero
J L
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Bruchet
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A
Von Gunten
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Suffet
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D001966:Bromine / Q000737:chemistry; D017605:Bromine Compounds / Q000737:chemistry; D002713:Chlorine / Q000032:analysis / Q000737:chemistry; D004784:Environmental Monitoring / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D008956:Models, Chemical; D009812:Odorants / Q000032:analysis*; D010636:Phenols / Q000032:analysis / Q000737:chemistry; D015203:Reproducibility of Results; D012680:Sensitivity and Specificity; D013997:Time Factors; D014874:Water Pollutants, Chemical / Q000032:analysis*; D018508:Water Purification / Q000379:methods; D014881:Water Supply
D017605:Bromine Compounds; D010636:Phenols; D014874:Water Pollutants, Chemical; D002713:Chlorine; D001966:Bromine