| Abstract
| - Trihalophenols, which are drinking water disinfection byproducts (DBPs) formed by chlorination orchloramination practices, can be biomethylated into trihalogenated anisoles. These latter compoundshave traditionally been suspected of causing odor episodes in drinking water around the world. Theodor threshold concentration (OTC) of mixed chlorobrominated anisoles, which were previouslysynthesized, was determined by flavor profile analysis (FPA) performed by an experienced paneltrained to identify odors and tastes in water. The odor threshold amount (OTA) was evaluated byusing a gas chromatograph equipped with olfactometry (GC-O) and electron capture detectors (ECD).FPA results for mixed chlorobromoanisoles gave a theoretical OTCs range from 2 to 30 ng/L, the2,6-diBr-3Cl-anisole being the most odorous compound. Rubber is the general descriptor describedby panelists for these compounds, although earthy and musty are the following most cited descriptors. Keywords: Chlorobrominated anisoles; odor; odor threshold concentration; gas chromatographycoupled with olfactometry; flavor profile analysis; panel; treated water
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