Removal of Taste and Odor Compounds from Water: Methods, Mechanism and Prospects

Wang, Feng; Li, Xiaohui; Liu, Tingting; Li, Xiang; Cui, Yi; Xu, Ling; Huo, Shuhao; Zou, Bin; Qian, Jingya; Ma, Anzhou; Zhuang, Guoqiang

doi:10.3390/catal13101356

Cited by 2 publications

(1 citation statement)

References 108 publications

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“…Geosmin and 2-MIB are non-toxic and are not harmful to the human body [18]. However, they psychologically influence substances that induce undesirable taste and odor even when present in minimal quantities in water [19]. They are mainly produced when algae occur in surface water, which is used as raw water for the domestic supply [14].…”

Section: Introductionmentioning

confidence: 99%

Managing the Taste and Odor Compound 2-MIB in a River-Reservoir System, South Korea

Kang,

Kim,

Park

et al. 2023

Water

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High concentrations of 2-methylisoborneol (2-MIB) were reported during winter in the Paldang reservoir and North Han River, South Korea. The causes of the unusual taste and odor problems in the regulated river-reservoir system were not understood; however, a short-term solution is to flush out 2-MIB-rich water to secure water sources for over 20 million people. Approximately 150 million tons of water was released from upstream dams for 12 days (late November to early December 2018) to reduce the elevated levels of 2-MIB. Simultaneously, the spatio-temporal variations of the measured concentration of sample 2-MIB from five sites were simulated using a multi-dimensional hydrodynamics-based solute transport model to monitor the flushing effect. A modified environmental fluid dynamics code (EFDC) was adopted as the primary model framework. Five scenarios on the kinetic constants related to the characteristics of 2-MIB transport and behavior, such as conservative, net decay, and net production, were applied, and the results were compared. We found that the simulation errors on the elapsed times to satisfy the Korean drinking water monitoring standard (≤20 ngL−1) were smallest with the conservative dye transport option, indicating that the physical and biochemical characteristics of 2-MIB may not play an essential role.

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Section: Introductionmentioning

confidence: 99%

Managing the Taste and Odor Compound 2-MIB in a River-Reservoir System, South Korea

Kang,

Kim,

Park

et al. 2023

Water

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Highly Efficient Degradation of 2-Methylisoborneol by Laccase Assisted by a Micro-Electric Field

Xu,

Li,

Liu

et al. 2024

Catalysts

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Taste and odor (T&O) compounds have emerged as crucial parameters for assessing water quality. Therefore, identifying effective methodologies for the removal of these compounds is imperative. In this study, an effective approach utilizing laccase assisted by a micro-electric field was developed for the degradation of 2-methylisoborneol (2-MIB). For this purpose, the optimal conditions for the laccase-catalyzed degradation of 2-MIB were determined, and they were pH 4.0, 25 °C, 150 rpm, 0.1 U/mL of laccase, and 200 ng/L of 2-MIB. Under these specified conditions, the degradation efficiency of 2-MIB was approximately 78% after a 4 h reaction period. Subsequently, the introduction of an electric field yielded a synergistic effect with the enzyme for 2-MIB degradation. At an electric current intensity of 0.04 A over a 4 h duration, the degradation efficiency increased to 90.78%. An analysis using SPME-GC/MS provided information on the degradation intermediates of 2-MIB resulting from laccase-catalyzed degradation, electrocatalytic degradation, and micro-electric-assisted laccase degradation. The potential degradation pathways of 2-MIB illustrated that these three methods result in common degradation products, such as capric aldehyde, nonylaldehyde, and 2-ethylhexanol, and their final products include 3-pentanone, acetone, and 2-butanone. This study provides an enzyme–electrochemical method for the efficient and rapid degradation and removal of 2-MIB. The strategy of laccase catalysis assisted by a micro-electric field has good potential for the removal of pollutants from the natural environment.

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Removal of Taste and Odor Compounds from Water: Methods, Mechanism and Prospects

Cited by 2 publications

References 108 publications

Managing the Taste and Odor Compound 2-MIB in a River-Reservoir System, South Korea

Managing the Taste and Odor Compound 2-MIB in a River-Reservoir System, South Korea

Highly Efficient Degradation of 2-Methylisoborneol by Laccase Assisted by a Micro-Electric Field

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