Kinetics and mechanisms of formation of bromophenols during drinking water chlorination: Assessment of taste and odor development

Acero, Juan L.; Piriou, P.; Gunten, Urs von

doi:10.1016/j.watres.2005.04.055

Cited by 184 publications

(150 citation statements)

References 20 publications

Supporting

Mentioning

140

Contrasting

Unclassified

Order By: Relevance

“…Among the dichlorophenol compounds, 2,6-DCP, which has a very low detection threshold, caused chlorine or iodine-like off-flavors in foods, drinks, tap water and mineral water, even at extremely low levels, and this also gives rise to a crucial problem in coffee, as illustrated above. 2,6-DCP is produced by the reaction of minute phenolic substances in water with chlorine or by decomposition of agricultural pesticides, and is known as a main component of the iodine-like flavor of tap water, vegetables and fruits (Acero et al, 2005;Asakura et al, 1995;Fukaya et al, 1994;Goldenberg and In Brazilian coffee beans F and G, which were judged to have a strong Rio flavor by the sensory test, 2,4,6-TCA, 2,6-DCP and 2,4,6-TCP were detected at 2.2 -2.6, 2.5 -3.0 and 3.0 -6.6 ppb, respectively. In Brazilian coffee beans E, which was judged to have a weak Rio flavor, 2,4,6-TCA 2,6-DCP and 2,4,6-TCP were detected at 1.2, 0.8 and 2.4 ppb, respectively.…”

Section: Description By Coffee Tasting Panelists Of Off-flavor Causedmentioning

confidence: 99%

“…2,6-DCP is detected by most persons as a chlorine or disinfection flavor even in minute quantities, and is supposed to be a causal substance of the chlorine odor in Rio flavor. Like 2,6-DCP, 2,6-DBP is also a causal substance of the iodine-like flavor, giving a long-standing issue in tap water, fruits and seafood industries (Acero et al, 2005;Chung et al, 2003;Whitfield et al, 1988) . Including the Rio flavor of Brazilian coffee, chlorophenol, bromophenol, chloroanisole and bromoanisole are responsible for claims of off-flavors in drinks and foods, and can cause economic losses.…”

Section: Description By Coffee Tasting Panelists Of Off-flavor Causedmentioning

confidence: 99%

See 1 more Smart Citation

Analysis of Iodine-like (Chlorine) Flavor-causing Components in Brazilian Coffee with Rio Flavor

Kato

Sato

Takui

2011

FSTR

View full text Add to dashboard Cite

Green beans and roasted beans of coffee with Rio flavor were analyzed by gas chromatographyolfactometry to clarify the causal substances of Rio flavor in Brazilian coffee. In addition to 2,4,6-trichloroanisole (TCA) and 2,4,6-trichlorophenol (TCP), which are known as the main causal substances of Rio flavor, a new iodine-like flavor-causing compound, 2,6-dichlorophenol (DCP), was detected. The detected amounts of 2,6-DCP and 2,4,6-TCA were less than 0.1 and 0.1 ppb in Rio flavor-free coffee beans, 0.8 and 1.2 ppb in weak Rio flavored beans, and 3.0 and 2.6 ppb in strong Rio flavored beans, respectively. Musty and chlorine flavors were sensed more strongly in model coffee containing both 2,4,6-TCA and 2,6-DCP than in the coffee containing them individually. In the present study, 2,6-DCP was identified as a new causal substance of Rio flavor, and it was found that the presence of 2,4,6-TCA intensifies Rio flavor, as a synergy effect.

show abstract

Section: Description By Coffee Tasting Panelists Of Off-flavor Causedmentioning

confidence: 99%

Section: Description By Coffee Tasting Panelists Of Off-flavor Causedmentioning

confidence: 99%

Analysis of Iodine-like (Chlorine) Flavor-causing Components in Brazilian Coffee with Rio Flavor

Kato

Sato

Takui

2011

FSTR

View full text Add to dashboard Cite

show abstract

“…Among various DBPs, the 44 most recognized compounds are trihalomethanes (THMs) and haloacetic acids (HAAs). [2][3][4][5][6][7] In the 45 presence of bromide (Br − ), HOCl can rapidly oxidize naturally occurring Br − to hypobromous 46 acid (HOBr).…”

mentioning

confidence: 99%

“…In the presence of CuO, less oxidant (7. HOBr consumption (≤ 4.6%) was observed and CHBr 3 was the only DBP formed at 2 h (Table 355 1 and thus they are included as fast reacting compounds, [44][45][46][47][48] …”

mentioning

confidence: 99%

Formation of Bromate and Halogenated Disinfection Byproducts during Chlorination of Bromide-Containing Waters in the Presence of Dissolved Organic Matter and CuO

Liu

Croué

2015

Environ. Sci. Technol.

View full text Add to dashboard Cite

Previous studies showed that significant bromate (BrO 3 − ) can be formed via the CuO-catalyzed disproportionation of hypobromous acid (HOBr) pathway. In this study, the influence of CuO on the formation of BrO 3 − and halogenated disinfection byproducts (DBPs) (e.g., trihalomethanes, THMs and haloacetic acids, HAAs) during chlorination of six dissolved organic matter (DOM) isolates was investigated. Only in the presence of slow reacting DOM (from treated Colorado River water, i.e., CRW-BF-HPO), significant BrO 3 − formation is observed, which competes with bromination of DOM (i.e., THM and HAA formation). Reactions between HOBr and 12 model compounds in the presence of CuO indicates that CuO-catalyzed HOBr disproportionation is completely inhibited by fast reacting phenols, while it predominates in the presence of practically unreactive compounds (acetone, butanol, propionic, and butyric acids). In the presence of slow reacting di-and tricarboxylic acids (oxalic, malonic, succinic, and citric acids), BrO 3 − formation varies, depending on its competition with bromoform and dibromoacetic acid formation (i.e., bromination pathway). The latter pathway can be enhanced by CuO due to the activation of HOBr. Therefore, increasing CuO dose (0−0.2 g L −1 ) in a reaction system containing chlorine, bromide, and CRW-BF-HPO enhances the formation of BrO 3 − , total THMs and HAAs. Factors including pH and initial reactant concentrations influence the DBP formation. These novel findings have implications for elevated DBP formation during transportation of chlorinated waters in copper-containing distribution systems.

show abstract

“…Even faster relative formation rates have been found in studies using model compounds [15]. Therefore, brominesubstituted THMs and HAAs could be formed more quickly than could their chlorine-substituted counterparts.…”

Section: Introductionmentioning

confidence: 90%

Importance of Bromine-Substituted DBP’s in Drinking Water

Wulff¹,

Inniss²,

Clevenger³

2013

JWARP

View full text Add to dashboard Cite

Significant fractions of bromine-substituted disinfection byproducts (DBPs)-particularly trihalomethanes (THMs)-have been observed to form during treatment of water from the Missouri River. THM speciation was also noted to follow a seasonal pattern during a 2.5-year period, during which samples were collected multiple times per month. Although some treatment processes were effective at reducing the chloroform formation potential, no treatment used at this utility significantly reduced the formation of the three bromine-substituted THM species. Using chloramination rather than free chlorination for secondary disinfection, however, was effective at limiting increases in the concentration of all four regulated THM species in the distribution system.

show abstract

Kinetics and mechanisms of formation of bromophenols during drinking water chlorination: Assessment of taste and odor development

Cited by 184 publications

References 20 publications

Analysis of Iodine-like (Chlorine) Flavor-causing Components in Brazilian Coffee with Rio Flavor

Analysis of Iodine-like (Chlorine) Flavor-causing Components in Brazilian Coffee with Rio Flavor

Formation of Bromate and Halogenated Disinfection Byproducts during Chlorination of Bromide-Containing Waters in the Presence of Dissolved Organic Matter and CuO

Importance of Bromine-Substituted DBP’s in Drinking Water

Contact Info

Product

Resources

About