Treatment of algae-induced tastes and odors by chlorine, chlorine dioxide and permanganate

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dc.contributor.authorBuffin, Lisa Websteren
dc.contributor.committeechairHoehn, Robert C.en
dc.contributor.committeememberDietrich, Andrea M.en
dc.contributor.committeememberParker, Bruce C.en
dc.contributor.departmentEnvironmental Sciences and Engineeringen
dc.date.accessioned2014-03-14T21:36:04Zen
dc.date.adate2010-05-11en
dc.date.available2014-03-14T21:36:04Zen
dc.date.issued1992-06-01en
dc.date.rdate2010-05-11en
dc.date.sdate2010-05-11en
dc.description.abstractChlorine (Cl₂(sq»' chlorine dioxide (ClO₂ ) and potassium permanganate (KMnO₄) were evaluated as oxidants for the removal of grassy and cucumber odors associated with the pure compounds, cis-3-hexenol and trans-2, cis-6-nonadienal, respectively, and for the removal of fishy odors associated with a culture of an alga, Synura petersenii. The effects of the oxidants on the pure compounds were assessed both by Flavor Profile Analysis (FPA) and gas chromatography/mass spectrometry (GC/MS). The effects of the oxidants on the algae culture were evaluated by FPA only. In addition, an unoxidized sample of Synura petersenii was analyzed by gas chromatography coupled with mass spectrometry (GC/MS) for possible identification of fishy-smelling compounds. Chlorine (1-6 mg/L) and KMn04 (0.25-4 mg/L) markedly reduced grassy and cucumber odors associated with the two compounds. Gas chromatography/mass spectrometry confirmed that these compounds were reduced to below method detection limits. Levels of Cl₂(&q) required (up to 6 mg/L) to reduce the grassy odors associated with cis-3-hexenol were higher than those of KMnO₄ â ¢ The high Cl₂(&q) doses may have contributed to the formation of chemical odors observed by panelists. Two isomers of chlorohexenol were confidently identified as byproducts of cis-3-hexenol chlorination and may have contributed to the chemical odors that developed after CI2(aq) treatment. Chlorine and KMnO₄ (both at 10 mg/L) either reduced or destroyed the fishy odor associated with the culture of Synura petersenii; however, oxidation caused either the development or unmasking of fruity, cucumber, melon and grassy odors. Chlorine dioxide (3 mg/L) did not reduce the grassy and cucumber odors associated with cis-3-hexenol and trans-2, cis-6-nonadienal , respectively. Gas chromatography and mass spectrometry confirmed that concentrations of these compounds were not reduced to below method detection limits. Furthermore, at a concentration of 10 mg/L, Cl₂ did not effectively reduce either the fishy or other objectionable odors associated with Synura petersenii culture. Hexanal, with an odor described as "green" or "like lettuce heart," and trans-2, cis-6-nonadienal (cucumber odor) were confirmed as algal products in a two-week-old culture of Synura petersenii. In addition, decatrienal was confidently identified as a product of Synura and may have contributed to the fishy odor associated with this alga.en
dc.description.degreeMaster of Scienceen
dc.format.extentxii, 103 leavesen
dc.format.mediumBTDen
dc.format.mimetypeapplication/pdfen
dc.identifier.otheretd-05112010-020157en
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-05112010-020157/en
dc.identifier.urihttp://hdl.handle.net/10919/42612en
dc.language.isoenen
dc.publisherVirginia Techen
dc.relation.haspartLD5655.V855_1992.B844.pdfen
dc.relation.isformatofOCLC# 27690849en
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subject.lccLD5655.V855 1992.B844en
dc.subject.lcshChlorine dioxideen
dc.subject.lcshChlorineen
dc.subject.lcshPotassium permanganateen
dc.subject.lcshSynura peterseniien
dc.subject.lcshWater -- Purification -- Taste and odor controlen
dc.titleTreatment of algae-induced tastes and odors by chlorine, chlorine dioxide and permanganateen
dc.typeThesisen
dc.type.dcmitypeTexten
thesis.degree.disciplineEnvironmental Sciences and Engineeringen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.levelmastersen
thesis.degree.nameMaster of Scienceen

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