对九种氧化剂进行了评估，以去除加入科罗拉多河水（CRW）中的六种味道和气味化合物，CRW是南加州大都会水区（MWD）的供水之一。在所研究的氧化过程中:游离氯、二氧化氯、氯胺、高锰酸钾、过氧化氢、臭氧、过氧化氢臭氧、紫外光臭氧和紫外光过氧化氢，单独臭氧和过氧化氢臭氧似乎最有可能控制现有MWD工厂的味道和气味化合物。在MWD的另一个水源——州项目水（SPW）中，geosmin和2-甲基异龙脑（MIB）与臭氧（含或不含过氧化氢）的氧化速率高于CRW。土工蛋白和MIB的氧化假定是通过形成高活性羟基自由基发生的。 SPW中较高的氧化速率表明臭氧分解的天然引发剂水平较高，而羟自由基清除剂水平较低。包括37个参考文献和表格。

Nine oxidizing agents were evaluated for removing six taste and odor compounds spiked into Colorado River water (CRW), one of the supplies of the Metropolitan Water District (MWD) of Southern California. Of the oxidation processes investigated: free chlorine, chlorine dioxide, chloramines, potassium permanganate, hydrogen peroxide, ozone, ozone with hydrogen peroxide, ozone with UV light, and hydrogen peroxide with UV light, ozone alone and ozone with hydrogen peroxide appear to have the most potential for control of taste and odor compounds at existing MWD plants. In State Project water (SPW), another MWD source water, the rate of oxidation of geosmin and 2-methylisoborneol (MIB) with ozone-with or without hydrogen peroxide--is higher than in CRW. The oxidation of geosmin and MIB is postulated to occur through the formation of highly reactive hydroxyl radicals. The higher oxidation rates in SPW are indicative of higher levels of natural initiators of ozone decomposition and lower levels of hydroxyl radical scavengers. Includes 37 references, tables.