Research Progress of Typical Taste and Odor Compounds Produced by Chlorination in Drinking Water

Abstract

As disinfection by-products, the taste and odor (T&O) compounds were produced by chlorination at the end of water treatment. The existence of T&O compounds causes the pipe water with unpleasant odor and reducing water quality. Based on the latest research achievements at home and abroad, the characteristics and formation mechanisms of typical T&O compounds produced by chlorination are introduced. The new analytical method of electronic nose is also expounded. In addition, the common control technologies, such as pre-oxidation, activated carbon adsorption and bio-membrane, are reviewed. Since the precursors of T&O compounds shows small molecular, stable structure and low concentration, some coupling technologies including ozone-GAC, permanganate-PAC, and bio-membrane and GAC treatments, are employed effectively.Key words: chlorination; odor and taste compounds; disinfection by-products; precursor; electronic nose

Degradation of Odor Compounds in Drinking Water by Ozone and Ozone-Based Advanced Oxidation Processes: A Review

“…For example, due to the presence of organic substances and their reaction, camphor is produced during ozonation of 2-MIB, 23 while chlorophenols, chloral, and chloramines are produced during chlorination. 24,25 ii) In water distribution systems, odor compounds such as 2,3,4-trichloroanisole (2,3,4-TCA), 2,3,6-trichloroanisole (2,3,4-TCA), and 2,4,6-tribromoanisole (2,4,6-TBA) are also generated as a result of leaching from the pipe network materials and the inevitable consequences of the microbial activity from microorganisms present within. The odor compounds that have been identified so far can be divided into several categories.…”

“…As far as their localization, odor compounds are found in water treatment facilities or commercial water networks. In drinking water treatment processes, odor compounds can appear in the forms of disinfection byproducts (DBPs) or other intermediates generated during oxidation of organic matter, microorganism disinfection, and other applied treatment processes. For example, due to the presence of organic substances and their reaction, camphor is produced during ozonation of 2-MIB, while chlorophenols, chloral, and chloramines are produced during chlorination. , In water distribution systems, odor compounds such as 2,3,4-trichloroanisole (2,3,4-TCA), 2,3,6-trichloroanisole (2,3,4-TCA), and 2,4,6-tribromoanisole (2,4,6-TBA) are also generated as a result of leaching from the pipe network materials and the inevitable consequences of the microbial activity from microorganisms present within. …”

“…In drinking water treatment processes, odor compounds can appear in the forms of disinfection byproducts (DBPs) or other intermediates generated during oxidation of organic matter, microorganism disinfection, and other applied treatment processes. For example, due to the presence of organic substances and their reaction, camphor is produced during ozonation of 2-MIB, while chlorophenols, chloral, and chloramines are produced during chlorination. , …”