The formation, analysis, and control of chlor(am)ination-derived odor problems: A review

Dong, Zheng-Yu; Lin, Yi-Li; Zhang, Tianyang; Hu, Chen-Yan; Pan, Yang; Zheng, Zheng-Xiong; Tang, Yongchun; Xu, Bin; Gao, Naiyun

doi:10.1016/j.watres.2021.117549

Cited by 14 publications

(10 citation statements)

References 131 publications

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“…Low levels of AAs, which cannot be detected by commonly tracked water quality parameters, can form odorous DBPs under chlorination reactions that can result in significant complaints about tap water qual- ity. 16,[18][19][20][21][22]30,36 This can cause significant challenges for water treatment plants to optimize treatment processes in a timely manner. Thus, AA occurrence in source water indicating the onset of spring runoff may be useful, both for timely adjustments to water treatment procedures and as predictors for the formation of odorous DBPs.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

“…Chlorination is a strong oxidative treatment that effectively inactivates microbial pathogens. , Complex mixtures of organics in source water can undergo various oxidative reactions during chlorination to produce odorous and non-odorous DBPs. ,,− ,,,,,,,− Small water-soluble organics, such as AAs, are ubiquitously present in source water and are difficult to remove by common water treatment processes. Low levels of AAs, which cannot be detected by commonly tracked water quality parameters, can form odorous DBPs under chlorination reactions that can result in significant complaints about tap water quality. ,− ,, This can cause significant challenges for water treatment plants to optimize treatment processes in a timely manner. Thus, AA occurrence in source water indicating the onset of spring runoff may be useful, both for timely adjustments to water treatment procedures and as predictors for the formation of odorous DBPs.…”

Section: Resultsmentioning

confidence: 99%

“…In much of the developed world, regulations on finished water quality have meant that drinking water is routinely monitored and consistently meets chemical and microbial maximum contaminant limits . However, chlorinous taste and odor are a leading cause of complaints to water utilities. − Most consumers judge the safety of drinking water based on tangible qualities, such as odor, that are easily perceived . Odor complaints remain a major challenge for the drinking water utilities, particularly because of the difficulty to establish and resolve the cause .…”

Section: Introductionmentioning

confidence: 99%

“…The SHARP program trains over 300 home analysts from across the city to monitor the intensity and odor descriptors in cold and hot tap water samples. Odor descriptors are important because they provide insight into the type of odorous DBPs being formed. ,− For example, geosmin is a well-studied compound that causes musty/earthy odor problems . The geographical location impacts the source water and the types of odorous DBPs that can form.…”

Section: Introductionmentioning

confidence: 99%

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Amino Acids as Potential Precursors to Odorous Compounds in Tap Water during Spring Runoff Events

Craven

Wawryk

Carroll

et al. 2023

Environ. Sci. Technol.

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The onset of spring runoff in northern climates and tap water odor events are difficult to predict because common water quality parameters cannot fully explain the intermittent odor events that occurred over past decades. Studies have shown that small polar water-soluble compounds, such as amino acids (AAs), leach first from ice/snowmelt. AAs are known to produce odorous compounds, such as aldehydes and chloroaldimines, upon chlorination. Therefore, we proposed that AAs may serve as markers for small and soluble organics that contribute to the odor of chlorinated tap water. Here, we studied the occurrence of AAs in source water collected at two water treatment plants and the odor profiles of tap water at >300 homes during the 2021 and 2022 spring runoff events. AA concentrations were at baseline levels (<100 ng/L) during the 2021 runoff but much higher (up to 5500 ng/ L) in 2022 and associated with an escalation in odor complaints. AA concentrations peaked at the onset of the 2022 spring runoff and corresponded with the strongest reported odor intensities in tap water. We obtained high resolution MS and MS/MS spectra of chloroaldimines and confirmed the formation of chloroaldimines under chlorination of the six AAs detected in source water. The results indicate that AAs signal the onset of spring runoff and represent small polar water-soluble compounds that may contribute to tap water odor problems.

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Section: ■ Results and Discussionmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Amino Acids as Potential Precursors to Odorous Compounds in Tap Water during Spring Runoff Events

Craven

Wawryk

Carroll

et al. 2023

Environ. Sci. Technol.

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“…Chlorine odor is another predominant odor in tap water. As its name suggests, chlorine odor is caused by residual chlorine in tap water, dichloramine [8], trichloramine [8,9], and other chlorination byproducts such as N-chloroisobutyraldimine [10]. A survey performed by Suffet et al proved that it was the odor most frequently experienced by water utilities in the U.S [11].…”

Section: Introductionmentioning

confidence: 99%

The Status Quo of Causal Substance Exploration for Fishy Odor in Raw Water for Taps

Shinfuku

Takanashi

Nakajima

et al. 2022

J. of Wat. & Envir. Tech.

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Algal bloom in a closed water basin is sometimes problematic, especially in terms of the off-flavor in tap water because of an increased amount of odorous metabolites produced by them. Unfortunately, the current water purification process does not always function properly to remove odorants in tap water. Fishy odor is one of the most frequently detected off-flavor in tap water across the world and a number of papers have studied its occurrence mechanism; however, the determination of its causal substance remains rather formidable. The objective of this review paper is therefore to pave a way for unequivocal identification of a causal substance of the fishy odor. We propose that focusing on already reported odorants is not enough to achieve this; an unknown odorant possibly contributes to the occurrence of the fishy odor. An extensive exploration using a novel technique, such as a combination of high-resolution mass spectrometry and multivariate analysis, can be a promising methodology to discover proper odorant.

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Chlorination of phenol, bisphenol A, and methylparaben in the presence of bromide: Kinetic simulation and formation of brominated aromatic byproducts

Zhang,

Jiang,

Zang

et al. 2023

Chemical Engineering Journal

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The formation, analysis, and control of chlor(am)ination-derived odor problems: A review

Cited by 14 publications

References 131 publications

Amino Acids as Potential Precursors to Odorous Compounds in Tap Water during Spring Runoff Events

Amino Acids as Potential Precursors to Odorous Compounds in Tap Water during Spring Runoff Events

The Status Quo of Causal Substance Exploration for Fishy Odor in Raw Water for Taps

Chlorination of phenol, bisphenol A, and methylparaben in the presence of bromide: Kinetic simulation and formation of brominated aromatic byproducts

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