Abstract
This paper summarises theadvantages and disadvantages effects of themost commonly used oxidants and disinfectants:chlorine, ozone, advanced oxidation withozone/hydrogen peroxide, chlorine dioxide,potassium permanganate and chloramines, ontastes and odours present in natural anddrinking waters. Case studies are presentedwhich illustrate the generation of odorousby-products such as chlorophenols, iodinatedtrihalomethanes, aldehydes, the masking effectbetween earthy-musty and chlorinous odours andthe removal of odorous algal metabolites oranthropogenic pollutants by ozone alone orozone coupled with hydrogen peroxide.
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Bruchet, A., Duguet, J. & Suffe, I. Role of oxidants and disinfectants on the removal, masking and generation of tastes and odours. Re/Views in Environmental Science and Bio/Technology 3, 33–41 (2004). https://doi.org/10.1023/B:RESB.0000040011.81065.25
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DOI: https://doi.org/10.1023/B:RESB.0000040011.81065.25