What is a downside to using chlorine for odor and taste removal?

Using chlorine for odor and taste removal can indeed lead to an increase in phenolic odors, which is a notable downside. Chlorine is commonly utilized as a disinfectant in water treatment, but it can react with organic compounds present in the water, potentially leading to the formation of chlorinated by-products. One such by-product can be phenol or its derivatives, which can impart undesirable tastes and odors to the water.

This reaction occurs particularly when the water source contains measurable levels of phenols or phenolic compounds, which are often derived from natural organic matter or industrial discharges. The presence of chlorine can exacerbate these issues, transforming originally not-offensive compounds into more odorous and taste-affecting substances. Therefore, while chlorine effectively eliminates certain pathogenic microorganisms, its reactive nature toward organic substances presents a challenge and can compromise the water's palatability and odor profile.

In contrast, other answers may suggest issues like increased costs, reduced effectiveness, or special handling requirements associated with chlorine usage. However, the unique chemical reactions that chlorine can promote, resulting in increased phenolic odors, highlight a specific drawback in its application for enhancing water taste and odor scenarios.