Optimisation and Validation of an ITSP Method for the Determination of Taste and Odour Compounds in Water

Martin Perkins

26th February 2016

The taste and odour of water is perceived as an indication of water quality by consumers. Compounds responsible may be present at extremely low levels, resulting in the need for sensitive and robust methods. Traditional methods require large volumes of sample and solvent and can be expensive, slow and prone to analyst variability. The fully automated method outlined in this application note involves extraction with solvent followed by solid phase extraction enrichment/clean up using ITSP with subsequent large volume injection (LVI) and analysis by GC-MS. A full six point calibration (1-25 ng/L) and several different water types were spiked and analysed as a validation batch. Good linearity was obtained for all analytes (R2 ≥0.99) and limits of detection were calculated as ≤ 1 ng/L. This demonstrates the potential for method automation whilst maintaining method performance in a range of water types.


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