Full Description

Stir Bar Sorptive Extraction technique (SBSE) using a 20 mm long stir bar coated with 127L of polydimethylsiloxane (PDMS) was investigated as an on-site enrichment tool fortrapping odorous compounds in tap water because taste and odor (TC or room temperature, compounds are stableand give the same response after the TD-GCMS analysis during 15 days of storage.Based on these results, the concept of a portable enrichment lab was implemented to help solve different flavor episodes in France and Sweden. Once the enrichment wasperformed on-site, the stir bars were sent to our laboratory for investigations andquantitation of odorous compounds.In two case studies, halophenols and haloanisols were found responsible for the musty taste ofthe water. In the third case study, more than 200 polycyclic aromatic hydrocarbons (PAHs)were identified as potential odorous compounds which give a chemical taste to the water. Includes 23 references, tables, figures.

Product Details

Edition: Vol. - No. Published: 11/01/2007 Number of Pages: 14File Size: 1 file , 560 KB