Formation of aldehyde during ozonation of taste and odour compounds in water

This study was conducted to investigate ketoaldehydes as another form of taste and odour (T&O) compound generated during the ozonation of commonly known T&O compounds, such as 2-methylisoborneol (MIB) and 2,4,6-trichloroanisole (TCA), which are typical T&O compounds. The ketoaldehydes generated during the ozonation process of T&O were studied. Results revealed that the main aldehydes produced during ozonation of MIB and TCA were formaldehyde, acetaldehyde, propionic aldehyde, n-butyl aldehyde, glyoxal and methyl glyoxal. The production of aldehydes during ozonation of T&O depended on several variables, including ozone dosage, temperature, water pH and the concentration of the matrix. According to results, ozonation is not an effective method for removal of MIB and decreasing the yield of aldehydes. Conversely, increasing ozone dosage or hydroxyl radicals resulted in a lower yield of aldehydes and higher removal efficiency of TCA.