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

Fei Qi; Bingbing Xu; Li Feng; Zhonglin Chen; Liqiu Zhang; Dezhi Sun

doi:10.2166/aqua.2013.039

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

Fei Qi^*
, Bingbing Xu
, Li Feng
, Zhonglin Chen
, Liqiu Zhang
, Dezhi Sun

^*Corresponding author for this work

School of Environment

Beijing Forestry University
Harbin Institute of Technology
Chinese Research Academy of Environmental Sciences

Research output: Contribution to journal › Article › peer-review

7 Scopus citations

Abstract

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.

Original language	English
Pages (from-to)	120-128
Number of pages	9
Journal	Aqua
Volume	62
Issue number	2
DOIs	https://doi.org/10.2166/aqua.2013.039
State	Published - 2013

Keywords

2,4,6-trichloroanisole
2-methylisoborneol
Aldehyde
Ozonation
Taste and odour

Access to Document

10.2166/aqua.2013.039

Cite this

@article{f34906f1e4ea4e1589bfb8d7e8fc2d2a,

title = "Formation of aldehyde during ozonation of taste and odour compounds in water",

abstract = "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.",

keywords = "2,4,6-trichloroanisole, 2-methylisoborneol, Aldehyde, Ozonation, Taste and odour",

author = "Fei Qi and Bingbing Xu and Li Feng and Zhonglin Chen and Liqiu Zhang and Dezhi Sun",

year = "2013",

doi = "10.2166/aqua.2013.039",

language = "英语",

volume = "62",

pages = "120--128",

journal = "Aqua",

issn = "0003-7214",

publisher = "IWA Publishing",

number = "2",

}

TY - JOUR

T1 - Formation of aldehyde during ozonation of taste and odour compounds in water

AU - Qi, Fei

AU - Xu, Bingbing

AU - Feng, Li

AU - Chen, Zhonglin

AU - Zhang, Liqiu

AU - Sun, Dezhi

PY - 2013

Y1 - 2013

N2 - 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.

AB - 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.

KW - 2,4,6-trichloroanisole

KW - 2-methylisoborneol

KW - Aldehyde

KW - Ozonation

KW - Taste and odour

UR - https://www.scopus.com/pages/publications/84877659164

U2 - 10.2166/aqua.2013.039

DO - 10.2166/aqua.2013.039

M3 - 文章

AN - SCOPUS:84877659164

SN - 0003-7214

VL - 62

SP - 120

EP - 128

JO - Aqua

JF - Aqua

IS - 2

ER -

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

Abstract

Keywords

Access to Document

Other files and links

Fingerprint

Cite this