Amino Acids in Drinking Water Oxidation Processes: Effects to Chlorinous Odor

Abstract

 Chlorinous odor produced during drinking water chlorination is one of the major factors governing the customer satisfaction on drinking water quality.While free amino acids are known to produce chlorinous odor compounds, little information is available on the importance of combined amino acid. It was found that dipeptide can be a major source of chlorinous odor at high concentration, but, unlike free amino acids, the major odor compound produced was not trichloramine. Also, it was shown that some combined amino acids are transformed to free amino acids in oxidation processes (ozonation and advanced oxidation processes).