AWWA WQTC65826

Stir Bar Sorptive Extraction technique (SBSE) using a 20 mm long stir bar coated with 127µL of polydimethylsiloxane (PDMS) was investigated as an on-site enrichment tool fortrapping odorous compounds in tap water because taste and odor (T&O) events in drinking water are often a fleeting and unpredictable phenomenon. For analysis, SBSE is used in combination with thethermal desorption technique and gas chromatography-mass spectrometry (TD-GCMS).Halophenol and haloanisol compounds were investigated over their stability on the stir barafter enrichment. Whatever the temperature, 4ºC 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:

14

File Size:

1 file , 560 KB