Potent Odour-Causing Chemicals Arising from Drinking Water Disinfection

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Abstract
A search for the cause of Edmonton's spring time taste and odour events occurring in two successive years implicated four low molecular weight aldehydes: 2-methyl propanal, 2-methyl butanal, 3-methyl butanal and phenylacetaldehyde. Food science literature reports threshold odour values at µ.g/l levels for these chemicals. Observations of a more intense odour in treated than in raw water suggested the possibility of these compounds being produced in the treatment process. The chemistry literature suggests the likelihood that these chemicals could arise as oxidation products of corresponding amino acids. This expectation has been experimentally confirmed for chlorination and chloramination of water supplies.

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