Effect of chlorination on the formation of odorous disinfection by-products.

摘要: Abstract In order to explain some of the possible origins an odor episode, which took place in a drinking water supply region Paris (France), chlorination reaction simple amino acids (valine, leucine and phenylalanine) was investigated. addition commonly admitted intermediates products this (monochloramines, aldehydes nitriles), formation far less documented observed: N-chloroaldimines proved present particular properties. These appeared remain relatively stable water, especially at low temperatures, can be formed under disinfection conditions relevant those treatment (i.e. high rates). also strong swimming pool odors with floral background, detection thresholds close 1 μg L−1 even less. values were established laboratory-made protocol. more odorous than corresponding aldehydes, known for long time as potent causing chemicals have previously been involved problems field treatment. are consequently interest treaters now suspected source off-flavor concerns among consumers. We therefore developed analytical method (gas chromatography coupled mass spectrometry) demonstrate presence these compounds concentrations their thresholds. Considering levels that reached level chloroaldimines concentration could obtained certain pollution conditions.