Publication

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

Urs von Gunten
2005
Journal paper

Abstract

Halophenols are often reported as off-flavor causing compounds responsible for medicinal taste and odor episodes in drinking water. To better understand and minimize the formation of 2-bromophenol and 2,6-dibromophenol which have low odor threshold concentrations (OTCs, 30 and 0.5 ng/L, respectively) a kinetic data base for the chlorination and bromination of phenols was established by combination of kinetic measurements and data from literature.

Official source

https://infoscience.epfl.ch/record/167285?ln=en

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

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