Language:

Potential off-flavour compounds from chloro-bleaching of pulp and chlorodisinfection of water

Water science and technology, 1983-06, Vol.15 (6/7), p.97-104 [Peer Reviewed Journal]

Copyright IWA Publishing Jun 1983 ;ISSN: 0273-1223 ;EISSN: 1996-9732 ;DOI: 10.2166/wst.1983.0134

Full text available

Citations Cited by

Actions
1. Add to My Research
2. Remove from My Research
3. E-mail
4. Print
5. Permalink
6. Citation
7. EasyBib
8. EndNote
9. RefWorks
10. Delicious
11. Export RIS
12. Export BibTeX

Title:
Potential off-flavour compounds from chloro-bleaching of pulp and chlorodisinfection of water
Author: Paasivirta, J ; Knuutinen, J ; Tarhanen, J ; Kuokkanen, T ; Surma-Aho, K
Subjects: Aldehydes ; Aquatic ecosystems ; Aroma compounds ; Bleaching ; Chlorinated hydrocarbons ; Chlorination ; Chlorine compounds ; Ecosystems ; Fish ; Flavor compounds ; Flavour ; Halogenated hydrocarbons ; Hydrocarbons ; Ketones ; Low concentrations ; Metabolites ; Microorganisms ; Odor ; Odour ; Off flavor ; Organic compounds ; Organochlorine compounds ; Phenols ; Pollutants ; Pulp ; Sensory evaluation ; Taste ; Taste panel evaluation
Is Part Of: Water science and technology, 1983-06, Vol.15 (6/7), p.97-104
Description: 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.
Publisher: London: IWA Publishing
Language: English
Identifier: ISSN: 0273-1223
EISSN: 1996-9732
DOI: 10.2166/wst.1983.0134
Source: ProQuest Central

Back to results list


INSPIRE LIBRARY - TON DUC THANG UNIVERSITY	(84-028) 37 755 057	Feedback
19 Nguyen Huu Tho St. Dist.7, HCM	thuvien@tdtu.edu.vn	Feedback

Potential off-flavour compounds from chloro-bleaching of pulp and chlorodisinfection of water

Copyright IWA Publishing Jun 1983 ;ISSN: 0273-1223 ;EISSN: 1996-9732 ;DOI: 10.2166/wst.1983.0134

Searching Remote Databases, Please Wait