Abstract
Combined chemical and sensory methods were used for the source identification of musty off-flavours in water; the methods were based on stripping enrichment, gas chromatography (GC) with both instrumental and sensory detection, and preparative GC. Two case studies of drinking water derived from groundwater (one chlorinated and one non-chlorinated) showed that 2,4,6-trichloroanisole (TCA) was the major odorous compound. Furthermore, the concentration of TCA increased significantly in the distribution system. Studies of surface waters showed that TCA is widespread in Sweden, and in one small forest lake, it was found that TCA made a significant contribution to the total odour of the water. The formation of TCA during distribution was probably caused by microbial methylation of 2,4,6-trichlorophenol (TCP). TCP is formed during chlorine disinfection of drinking water and has recently also been identified as a natural halogenation product. In the present study, fungi (of the genera Phialophora, Acremonium and Penicillium) and actinomycetes isolated from drinking water were capable of producing TCA by methylating added TCP.
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