Chlorinated compounds form in tea and coffee

Tea and coffee are the most consumed beverages in the world, but a new study has discovered some unexpected chemistry occurring in our cups.

Chlorine is added to water as part of the disinfection process, with a residual amount remaining in the treated water. This chlorine reacts with organic molecules in the water to produce chlorinated chemicals known as disinfection byproducts (DBPs), such as chloroform.

Tea, and to a lesser extent coffee, contain organic aromatic compounds that give the drink its flavour, but these are also the compounds that react to form byproducts. The study investigate the levels of DBPs in some of our most popular drinks.

This article provides a link to coverage by Chemistry World