The formation, analysis, and control of chlor(am)ination-derived odor problems: A review

Strategies to reduce fishy odor in aquatic products: Focusing on formation mechanism and mitigation means

Aquatic products, integral to human diets, often bear a distinct fishy odor that diminishes their appeal. Currently, the formation mechanisms of these odoriferous compounds are not fully understood, complicating their effective control. This review aims to provide a comprehensive overview of key fishy compounds, with a focus on their formation mechanisms and innovative methods for controlling fishy odors. Fishy odors in aquatic products arise not only from the surrounding environment but also from endogenous transformations due to lipid autoxidation, enzymatic reactions, degradation of trimethylamine oxide, and Strecker degradation. Methods such as sensory masking, adsorbent and biomaterial adsorption, nanoliposome encapsulation, heat treatment, vacuum treatment, chemical reactions, and biological metabolic transformations have been developed to control fishy odors. Investigating the formation mechanisms of fishy odors will provide solid foundational knowledge that can inspire creative approaches to controlling these unpleasant odors.

Amino Acids as Potential Precursors to Odorous Compounds in Tap Water during Spring Runoff Events

The onset of spring runoff in northern climates and tap water odor events are difficult to predict because common water quality parameters cannot fully explain the intermittent odor events that occurred over past decades. Studies have shown that small polar water-soluble compounds, such as amino acids (AAs), leach first from ice/snowmelt. AAs are known to produce odorous compounds, such as aldehydes and chloroaldimines, upon chlorination. Therefore, we proposed that AAs may serve as markers for small and soluble organics that contribute to the odor of chlorinated tap water. Here, we studied the occurrence of AAs in source water collected at two water treatment plants and the odor profiles of tap water at >300 homes during the 2021 and 2022 spring runoff events. AA concentrations were at baseline levels (<100 ng/L) during the 2021 runoff but much higher (up to 5500 ng/L) in 2022 and associated with an escalation in odor complaints. AA concentrations peaked at the onset of the 2022 spring runoff and corresponded with the strongest reported odor intensities in tap water. We obtained high resolution MS and MS/MS spectra of chloroaldimines and confirmed the formation of chloroaldimines under chlorination of the six AAs detected in source water. The results indicate that AAs signal the onset of spring runoff and represent small polar water-soluble compounds that may contribute to tap water odor problems.

The occurrence, ecological risk, and control of disinfection by-products from intensified wastewater disinfection during the COVID-19 pandemic

Increased disinfection of wastewater to preserve its microbiological quality during the coronavirus infectious disease-2019 (COVID-19) pandemic have inevitably led to increased production of toxic disinfection by-products (DBPs). However, there is limited information on such DBPs (i.e., trihalomethanes, haloacetic acids, nitrosamines, and haloacetonitriles). This review focused on the upsurge of chlorine-based disinfectants (such as chlorine, chloramine and chlorine dioxide) in wastewater treatment plants (WWTPs) in the global response to COVID-19. The formation and distribution of DBPs in wastewater were then analyzed to understand the impacts of these large-scale usage of disinfectants in WWTPs. In addition, potential ecological risks associated with DBPs derived from wastewater disinfection and its receiving water bodies were summarized. Finally, various approaches for mitigating DBP levels in wastewater and suggestions for further research into the environmental risks of increased wastewater disinfection were provided. Overall, this study presented a comprehensive overview of the formation, distribution, potential ecological risks, and mitigating approaches of DBPs derived from wastewater disinfection that will facilitate appropriate wastewater disinfection techniques selection, potential ecological risk assessment, and removal approaches and regulations consideration.

Reinvestigation on the Mechanism for Algae Inactivation by the Ultraviolet/Peracetic Acid Process: Role of Reactive Species and Performance in Natural Water

This study provided an in-depth understanding of enhanced algae inactivation by combining ultraviolet and peracetic acid (UV/PAA) and selecting Microcystis aeruginosa as the target algae species. The electron paramagnetic resonance (EPR) tests and scavenging experiments provided direct evidence on the formed reactive species (RSs) and indicated the dominant role of RSs including singlet oxygen (1O2) and hydroxyl (HO•) and organic (RO•) radicals in algae inactivation. Based on the algae inactivation kinetic model and the determined steady-state concentration of RSs, the contribution of RSs was quantitatively assessed with the second-order rate constants for the inactivation of algae by HO•, RO•, and 1O2 of 2.67 × 109, 3.44 × 1010, and 1.72 × 109 M-1 s-1, respectively. Afterward, the coexisting bi/carbonate, acting as a shuttle, that promotes the transformation from HO• to RO• was evidenced to account for the better performance of the UV/PAA system in algae inactivation under the natural water background. Subsequently, along with the evaluation of the UV/PAA preoxidation to modify coagulation-sedimentation, the possible application of the UV/PAA process for algae removal was advanced.

Novel and Simple Method for Quantification of 2,4,6-Trichlorophenol with Microbial Conversion to 2,4,6-Trichloroanisole

Contamination with 2,4,6-trichloroanisole (TCA) often causes taste and odor (T&O) problems in drinking water due to its low odor threshold concentration. Microbial O-methylation of the precursor 2,4,6-trichlorophenol (TCP) would be the dominant mechanism for TCA formation. Simple and rapid measurement of TCP in the low concentration range is necessary to control the problems induced by TCA. In this study, the combination of microbial conversion and instrumental analysis was proposed as a method of TCP quantification. Fungi and bacteria were isolated from various water samples and examined for their ability to produce TCA from TCP. As a result, a strain exhibiting quantitative TCA production and a high growth rate was obtained and named Mycolicibacterium sp. CB14. The conversion rate of TCP to TCA by this strain was found to be high and stable (85.9 ± 5.3%), regardless of the applied TCP concentration, although within the range of 0.1-10 µg/L. The limits of detection and quantification for TCP by this proposed method were determined to be 5.2 ng/L and 17.3 ng/L, respectively. By improving the methods, Mycolicibacterium sp. CB14 could be used for the quantification of TCP at very low concentration levels, which is sufficient to manage the T&O problem caused by TCA.

Interactions between H2O2 and dissolved organic matter during granular activated carbon-based residual H2O2 quenching from the upstream UV/H2O2 process

Granular activated carbon (GAC) filtration can be employed to synchronously quench residual H₂O₂ from the upstream UV/H₂O₂ process and further degrade dissolved organic matter (DOM). In this study, rapid small-scale column tests (RSSCTs) were performed to clarify the mechanisms underlying the interactions between H₂O₂ and DOM during the GAC-based H₂O₂ quenching process. It was observed that GAC can catalytically decompose H₂O₂, with a long-lasting high efficiency (>80% for approximately 50,000 empty-bed volumes). DOM inhibited GAC-based H₂O₂ quenching via a pore-blocking effect, especially at high concentrations (10 mg/L), with the adsorbed DOM molecules being oxidized by the continuously generated ·OH; this further deteriorated the H₂O₂ quenching efficiency. In batch experiments, H₂O₂ could enhance DOM adsorption by GAC; however, in RSSCTs, it deteriorated DOM removal. This observation could be attributed to the different ·OH exposure in these two systems. It was also observed that aging with H₂O₂ and DOM altered the morphology, specific surface area, pore volume, and the surface functional groups of GAC, owing to the oxidation effect of H₂O₂ and ·OH on the GAC surface as well as the effect of DOM. Additionally, the changes in the content of persistent free radicals in the GAC samples were insignificant following different aging processes. This work contributes to enhancing understanding regarding the UV/H₂O₂-GAC filtration scheme, and promoting the application in drinking water treatment.

Occurrence of fungal spores in drinking water: A review of pathogenicity, odor, chlorine resistance and control strategies

Fungi in drinking water have been long neglected due to the lack of convenient analysis methods, widely accepted regulations and efficient control strategies. However, in the last few decades, fungi in drinking water have been widely recognized as opportunity pathogens that cause serious damage to the health of immune-compromised individuals. In drinking water treatment plants, fungal spores are more resistant to chlorine disinfection than bacteria and viruses, which can regrow in drinking water distribution systems and subsequently pose health threats to water consumers. In addition, fungi in drinking water may represent an ignored source of taste and odor (T&O). This review identified 74 genera of fungi isolated from drinking water and presented their detailed taxonomy, sources and biomass levels in drinking water systems. The typical pathways of exposure of water-borne fungi and the main effects on human health are clarified. The fungi producing T&O compounds and their products are summarized. Data on free chlorine or monochloramine inactivation of fungal spores and other pathogens are compared. At the first time, we suggested four chlorine-resistant mechanisms including aggregation to tolerate chlorine, strong cell walls, cellular responses to oxidative stress and antioxidation of melanin, which are instructive for the future fungi control attempts. Finally, the inactivation performance of fungal spores by various technologies are comprehensively analyzed. The purpose of this study is to provide an overview of fungi distribution and risks in drinking water, provide insight into the chlorine resistance mechanisms of fungal spores and propose approaches for the control of fungi in drinking water.

Integration of solid phase extraction with HILIC-MS/MS for analysis of free amino acids in source water

Amino acids (AAs) are prevalent in source water, particularly during spring run-off. Monitoring of amino acids in source water is desirable for water treatment plants (WTP) to indicate changes in source water quality. The objective of this study was to establish analytical procedures for reliable monitoring of amino acids in source water. Therefore, we examined two different methods, large volume inject (LVI) and solid phase extraction (SPE), for sample preparation prior to HILIC-MS/MS. The LVI-HILIC-MS/MS method can provide fast and sensitive detection for clean samples, but suffers from matrix effects, resulting in irreproducible separation and shortening column lifetime. We have demonstrated that SPE was necessary prior to HILIC-MS/MS to achieve reproducible and reliable quantification of AAs in source water. A natural heterocyclic amine 1-methyl-1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid (MTCCA) was also included in the method to indicate changes in other natural nitrogenous compounds in source water. The SPE-HILIC-MS/MS method was able to achieve limits of detection from 2.6-3400 ng/L for the amino acids and MTCCA with RSDs (n=3) of 1.1%-4.8%. As well, retention times (RT) of the analytes were reproducible with variation less than 0.01 min (n=3) through the entire project. We further applied the SPE-HILIC-MS/MS method to determine AAs in authentic source water samples collected from two drinking water treatment plants (WTPs) during the 2021 spring run-off season. The results support that the SPE-HILIC-MS/MS method does not require derivatization and can provide reliable, accurate, and robust analysis of AAs and MTCCA in source water, supporting future monitoring of source water quality.

Formation of odorous aldehydes, nitriles and N-chloroaldimines from free and combined leucine during chloramination

Amino acids (AAs) are a major group of odorous disinfection by-product (O-DBP) precursors. O-DBPs formations during free chlorine disinfection has been previously investigated. However, knowledge regarding the O-DBP formation mechanism and kinetics under chloramination of AAs is very limited. In this study, the generation of odorous isovaleraldehyde, isovaleronitrile and N-chloroisovaleraldimine from leucine (Leu), a typical and abundant AA in many drinking water sources, in its free and combined forms during chloramination under several typical addition schemes of disinfectants was investigated. Free Leu and glycylleucine (Gly-Leu) were chosen as model compounds since they have been indicated to be O-DBP precursors during chlorination. Intermediate product analysis and kinetics studies were conducted to study the reaction mechanisms. Impacts of disinfectants dosages and pH were also investigated in experiments and simulations. The results indicated that comparing with chlorination, chloramination of Leu has its uniqueness by participating in reacting with isovaleraldehyde to form N-chloroisovaleraldimine. And all the three O-DBPs formations from free Leu and Gly-Leu during chloramination (with preformed NH₂Cl) were less than those during chlorination, indicating that using NH₂Cl for disinfection ensures control over the off-flavor problems to some degree. When chloramination was realized by adding chlorine and ammonia separately, a longer pre-chlorination time led to greater yields of the O-DBPs from both precursors, whereas adding ammonia before chlorine promoted more isovaleraldehyde formation from free Leu. Under alkaline conditions, more isovaleronitrile and N-chloroisovaleraldimine were produced, and acidic conditions led to more isovaleraldehyde formation during chloramination. Notably, O-DBPs yields from free Leu were approximately 1000 times greater than those from Gly-Leu during chloramination under all the schemes. In addition, chlor(am)ination experiments with real water from Taihu Lake (the third largest freshwater lake and water source for twenty million people in China) indicated the formation of N-chloroisovaleraldimine and isovaleraldehyde was highly likely to cause odorous problems in drinking water. This study facilitates further understanding of the causes of off-flavor issues in drinking water and can help control the odorous problems by optimizing the operating parameters of drinking water treatment plants.