PMID: 15352452Sep 9, 2004Paper

Odorous products of the chlorination of phenylalanine in water: formation, evolution, and quantification

Environmental Science & Technology
Ingrid FreuzeJacques Cavard

Abstract

To explain some of the possible origins of an odor episode which took place in a drinking water supply in the region of Paris (France), the chlorination reaction in water of phenylalanine was studied. This amino acid was chosen for first experiments because of its physical and chemical particular properties. Changes in the different byproducts formed were followed by high-performance liquid chromatography (HPLC) over a period of time. N-chlorophenylalanine (mono-N-chlorinated amino acid) and then phenylacetaldehyde were the major products formed for the lower chlorine to nitrogen molar ratios. For Cl/N molar ratios of 1 and beyond, phenylacetonitrile and N-chlorophenylacetaldimine appeared and increased with the chlorination level. N-chlorophenylacetaldimine was quantified by using its difference of stability in various organic solvents. Our attention was first directed to the monochlorinated derivative but further examination indicated that it could not be responsible for odor troubles: it dissociated before reaching the consumer's tap and it was produced at consistently low yields under conditions relevant to drinking water treatment. On the contrary, chloroaldimine appeared to be a very odorous and water-stable product: it s...Continue Reading

References

May 30, 2002·Analytical Chemistry·Edward T Urbansky, Matthew L Magnuson
Aug 1, 1950·Annals of the New York Academy of Sciences·H C MARKS, F B STRANDSKOV

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Citations

Feb 24, 2012·Applied Microbiology and Biotechnology·Klaus FischerChristian Zwiener
Feb 15, 2014·International Journal of Analytical Chemistry·Zhen DingLihong Yin
Feb 26, 2021·Environmental Science and Pollution Research International·Lanmiao LiNaiwen Li
Mar 16, 2017·Environmental Science & Technology·Zuo Tong HowCynthia A Joll

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