Potential Off-Flavour Compounds from Chloro-Bleaching of Pulp and Chlorodisinfection of Water

摘要: Chlorobleaching of pulp is the most important source organochlorine pollutants in Finnish aquatic ecosystems. Similar types are formed during chlorodisinfection water. The model compound approach employed our laboratory has revealed structures and amounts made interpretation assay individual compounds environment possible. Tainting fish near chlorination plants frequently observed. Especially chlorinated phenols anisoles (microbial metabolites former) products which known to have a strong odour taste at very low concentrations. Other products, potential tainting substances, e.g. halogenated hydrocarbons, acids, aldehydes ketones were also studied. Contents some pikes Middle Finland compared with panel evaluation same samples.