2,6-dichlorophenol

Technical specification

Assessment

The best way to detect chlorophenol taints in water is as follows. Without covering the glass, swirl the sample to release the aroma. Take a single short sniff. Repeat as necessary.

Amount of flavour per capsule

170 ng per capsule

Threshold

The flavour threshold of 2,6,-dichlorophenol in water is 55 ng / l.

Origins

Chlorophenols are produced in water through reactions involving phenolic compounds (for example from waters associated with peaty soils) and free chlorine. They can also arise through to contamination of water with wood preservatives.

Importance

Chlorophenols are disinfection by-products. They impart unpleasant ‘tainted’ notes to water. Waters containing chlorophenols are ddescribed by consumers as ‘medicinal’ or ‘contaminated’, even at low levels.

CAS registry number

The CAS registry number of 2,6-dichlorophenol is 87-65-0.

Other names

• 1-hydroxy-2,6-dichlorobenzene
• 2,6-DCP
• 2,6-dichlorfenol

Remarks

Water pH is important in determining the rate of formation of chlorophenols. Such compounds can occasionally be produced by bacterial action or by misuse of carbon filters used to purify water and remove chlorine.

Threshold distribution

Capsules per pot

10