alexa An Investigation of the Formation of Taste and Odour Contaminants in Surface Water Using the Headspace SPME-GC MS method
Environmental Sciences

Environmental Sciences

Hydrology: Current Research

Author(s): M Ligor, B Buszewski

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The aim of this study was to optimize of a method for determining ofcompounds which are responsible for the earthy/musty odour in surface water. Among taste and odour contaminants the following cu»mpounds are mentioned: 2-methylisoborneol, 2-isopropyI-3-methoxypyrazine and 2-isobutyI-3-methoxypyrazine. Some experiments were performed to examine the extraction conditions such as filRr exposure time, temperature of extraction and salt addition. Various SPME fibers such as PDMS, CARJPDMS and PD.MS/ DVB coatings were used for the isolation oftested compounds from water samples As tested, cu»mpounds 2-methylisobomeol, 2-isopropyI-3-methoxypyrazine and 2-1sobutyI-3-methoxypyrazine were used After SPME optimization, real surface water samples were examined using the SPME—GC/MS method. Based on preliminary experiments the qualitative and quantitative analyses for the determina- tion of 2-methylisolm»rneol and were performed The regression coefficients for calibration curves for examined compounds are R-220_990. This shows that the used method is linear in the examined concentration range (from 20.32 to 168.00 ngJL). One ofthe reasons for the formation of taste and odour contaminants can be surface u•ater pollution. The changes of u•ater conditions such as temperature, pH and conductivity were examined And, for the test of periodical changes of geosmin concentration in surface water samples, the experiments were performed in •carious

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This article was published in Polish J of Environ Stud and referenced in Hydrology: Current Research

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