Trichloroanisoles (TCA) might contribute to several unsolved earthy-musty taste episodes, because their taste threshold concentrations are lower than the CLSA GC-MS detection limit. The relative importance of such taste-causing compounds in earthy-musty taste episodes in distribution systems was investigated by combining lab-scale and water aging experiments in a pipe loop pilot. Experiments showed that earthy-musty taste associated with TCA formation can easily occur in distribution systems and is linked mainly to fungi metabolism. By maintaining chlorine residual, a control of such tastes can be achieved. The masking effect of these earthy-musty tasters induced by TCA by chlorine is not very effective.
Trichloroanisole kinetics and musty tastes in drinking water distribution systems
P. Piriou, L. Malleret, A. Bruchet, L. Kiéné; Trichloroanisole kinetics and musty tastes in drinking water distribution systems. Water Science and Technology: Water Supply 1 June 2001; 1 (4): 11–18. doi: https://doi.org/10.2166/ws.2001.0061
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