6533b855fe1ef96bd12b1144
RESEARCH PRODUCT
Potential Off-Flavour Compounds from Chloro-Bleaching of Pulp and Chlorodisinfection of Water
Mirja LahtiperäJuha KnuutinenT KuokkanenKari Surma-ahoJ. TarhanenAnja VeijanenH KääriäinenJaakko PaasivirtaRaija Paukkusubject
PollutantEnvironmental EngineeringOff-flavourChemistryAquatic ecosystemPulp (paper)engineering.materialChlorinated phenolsEnvironmental chemistryOrganochlorine pollutantspolycyclic compoundsengineeringVolume concentrationWater Science and Technologydescription
Chlorobleaching of pulp is the most important source of organochlorine pollutants in the Finnish aquatic ecosystems. Similar types of pollutants are formed during chlorodisinfection of water. The model compound approach employed in our laboratory has revealed the structures and amounts of pollutants formed and has made the interpretation and assay of individual organochlorine compounds in the environment possible. Tainting of fish near chlorination plants is frequently observed. Especially chlorinated phenols and anisoles (microbial metabolites of the former) are chlorination products which are known to have a strong odour and taste at very low concentrations. Other chlorinated products, which are potential tainting substances, e.g. halogenated hydrocarbons, acids, aldehydes and ketones were also studied. Contents of some organochlorine pollutants in pikes of Middle Finland were compared with the taste panel evaluation of the same fish samples.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 1983-06-01 | Water Science and Technology |