Novel method for in-situ capture of Taste and Odour (TO) in drinkingwater : Implementation of an enrichment tool

摘要

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 tools fortrapping odorous compounds in tap water because T&O events in drinking water are oftenfleeting 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, 4°C or room temperature, compounds are stableand gave the same response after the TD-GCMS analysis during 15 days of storage.Based on this results a concept of a portable enrichment lab was implemented and help us tosolve different of flavors episodes in France an in Sweden. Once the enrichment wasperformed on-site, the stir bars were sending to our laboratory for investigations andquantitation of odorous compounds.In two case studies, halophenols and haloanisols were found responsible of the musty taste ofthe water. In the third case study, more than 200 polycyclic aromatic hydrocarbons (PAHs)were identified as potential odorous compounds which gave a chemical taste to the water