Format

Send to:

Choose Destination
See comment in PubMed Commons below
Water Sci Technol. 2007;55(5):85-94.

Understanding medicinal taste and odour formation in drinking waters.

Author information

  • 1Suez-Environnement, CIRSEE. 38, rue du PrĂ©sident Wilson, 78230 Le Pecq, France. philippe.piriou@suez-env.com

Abstract

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.

PMID:
17489397
[PubMed - indexed for MEDLINE]
PubMed Commons home

PubMed Commons

0 comments
How to join PubMed Commons

    Supplemental Content

    Loading ...
    Write to the Help Desk