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The present study was launched as a continuation of global efforts to tackle problems associated with two important aesthetic characteristics, taste and odor (T&O), of drinking water. The UV-A/Chlorine process, a promising advanced oxidation process (AOP), was evaluated for the first time for the removal of 2-isopropyl-3-methoxy pyrazine (IPMP), a widely reported compound in the literature that causes unpleasant taste and odor when present in water at or below the ng L-1 level. It was found that the studied process was efficient for the removal of IPMP in both ultrapure and drinking water. The initial chlorine dosage influenced significantly the degradation efficiency under initial neutral pH values. Degradation efficiency of IPMP was slightly inhibited by using drinking water as matrix. Scavenging experiments highlighted the significant role of various reactive species (e.g. HO, ClO, Cl, Cl2-) generated during the process that have not been studied comprehensively until now. In addition, the significant role of HO was further verified by Electron paramagnetic resonance spectroscopy (EPR) experiments. Overall, the formation of diverse radicals during the UV-A/Chlorine treatment enhanced the degradation of IPMP, promoting mainly the formation of hydroxy, hydroperoxy and dealkylated derivatives. In contrast, chlorinated by-products were only identified in traces.