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
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