Identification of new odorous compounds in Swedish water: mixed haloanisoles and phenolic precursors

Abstract

Mixed chlorobromoanisoles have recently been recognized as new potential odorous compounds in tap water. The odour threshold concentrations (OTCs) of these compounds are close to the sub ng/L (ppt) and associated descriptors are "earthy, musty, rubber". During a "swampy, musty" episode in water of the Norrtälje district (Sweden), 2,4,6-mixed chlorobromoanisoles and their phenolic precursors were identified. These compounds were synthesised in order to quantify them in different types of waters, Samplings were performed during two different seasons. Results show that whatever the season, mixed haloanisoles and their precursors were present. Chlorination, biofilm activity and residence time in the distribution system seem to be critical factors for the appearance of such compounds.

Air–Water Exchange of Brominated Anisoles in the Northern Baltic Sea

“…25 Mixed chlorobromoanisoles and phenols were identified in an episode of "swampy, musty" odor in Swedish tap water. 26 BPs undergo bromoperoxidase-catalyzed coupling to form polybrominated dibenzo-p-dioxins (PBDD), 27 which contribute to human exposure to total dioxin-type equivalents (TEQs). 28 Levels of PBDDs in seafood from the Swedish west coast and Baltic Proper are close to or exceed the European Union maximal residue limits in food for anthropogenic polychlorinated dibenzo-p-dioxins and dibenzofurans (PCDD/Fs).…”

“…BAs and BPs are “taste and odor” compounds that impart a characteristic and desirable taste to seafood but can cause off-flavors if levels are too high. − They have been responsible for tainting foods and wine . Mixed chlorobromoanisoles and phenols were identified in an episode of “swampy, musty” odor in Swedish tap water …”