Abstract
Research Article| September 01 2009 Taste and odour problems generated in distribution systems: a case study on the formation of 2,4,6-trichloroanisole Andreas Peter; Andreas Peter 1Eawag, Swiss Federal Institute of Aquatic Science and Technology, Ueberlandstrasse 133, CH-8600, Duebendorf, Switzerland2Institute of Biogeochemistry and Pollutant Dynamics, ETH Zürich, CH-8092, Zürich, Switzerland Search for other works by this author on: This Site PubMed Google Scholar Urs von Gunten Urs von Gunten 1Eawag, Swiss Federal Institute of Aquatic Science and Technology, Ueberlandstrasse 133, CH-8600, Duebendorf, Switzerland2Institute of Biogeochemistry and Pollutant Dynamics, ETH Zürich, CH-8092, Zürich, Switzerland Tel.: +41-44-8235270 Fax: +41-44-8235210; E-mail: vongunten@eawag.ch Search for other works by this author on: This Site PubMed Google Scholar Journal of Water Supply: Research and Technology-Aqua (2009) 58 (6): 386–394. https://doi.org/10.2166/aqua.2009.114 Article history Received: March 01 2009 Accepted: June 10 2009 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Share Icon Share MailTo Twitter LinkedIn Tools Icon Tools Cite Icon Cite Permissions Search Site Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentAll JournalsThis Journal Search Advanced Search Citation Andreas Peter, Urs von Gunten; Taste and odour problems generated in distribution systems: a case study on the formation of 2,4,6-trichloroanisole. Journal of Water Supply: Research and Technology-Aqua 1 September 2009; 58 (6): 386–394. doi: https://doi.org/10.2166/aqua.2009.114 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex A taste and odour (T&O) episode in a Swiss town, where consumers complained about a musty odour in their drinking water, was investigated. The application of a combined organoleptic and instrumental method for T&O analysis allowed the identification of 2,4,6-trichloroanisole (TCA), with an odour threshold of 30 pg l−1, in the drinking water in concentrations of up to 24 ng l−1. The absence of this compound in the raw water and after treatment showed that it was formed in the distribution system. Experiments conducted in the laboratory showed that trichlorophenol as a potential precursor or chlorine as residual disinfectant played a key role in the formation of TCA, which was only formed in the presence of biofilms. Based on these results, appropriate counter-measures, such as water distribution without residual chlorine and maintenance of household particle filters, are suggested to mitigate this T&O problem. biofilms, chlorination, drinking water, taste and odour, trichloroanisole This content is only available as a PDF. © IWA Publishing 2009 You do not currently have access to this content.
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