Chlorinated anisoles and veratroles in a Canadian river receiving bleached kraft pulp mill effluent. Identification, distribution, and olfactory evaluation

Abstract

One chlorinated anisole and three chlorinated veratroles have been identified in extracts of Athabasca River water collected in the winter downstream from a bleached kraft pulp mill effluent. Their potential for causing off-flavors in the receiving waters was evaluated. The average concentration of 2,4,6-trichloroanisole was about 1 ng/L, close to the odor threshold concentration in water. The average concentrations of 4,5-dichloroveratrole, 3,4,5-trichloroveratrole, and tetrachloroveratrole were 7, 7, and 1 ng/L, respectively, 2-4 orders of magnitude below their odor threshold concentrations. Chemical structure appears to be more important than volatility from water (Henry's constant) in determining odor threshold concentration