Determination of 2-Methylisoborneol and Geosminin Water by Using Stir Bar Sorptive Extraction-Thermal Desorption Coupled with GC-MS
Authors:
- 1 April 2022
- journal article
- research article
- Published by Allerton Press in Journal of Water Chemistry and Technology
- Vol. 44 (2) , 96-100
Abstract
In water system, odorous compounds are often associated with the metabolites of microorganisms as fungi and blue-green algae, and the related compounds havKeywords
This publication has 17 references indexed in Scilit:
- Stir-bar sorptive extraction: 15 years making sample preparation more environment-friendlyTrAC Trends in Analytical Chemistry, 2015
- Quantitative analysis of free and bonded forms of volatile sulfur compouds in wine. Basic methodologies and evidences showing the existence of reversible cation-complexed formsJournal of Chromatography A, 2014
- A review on advanced oxidation processes for the removal of taste and odor compounds from aqueous mediaWater Research, 2014
- Analysis of Five Earthy-Musty Odorants in Environmental Water by HS-SPME/GC-MSInternational Journal of Analytical Chemistry, 2014
- Determination of off-flavor compounds, 2-methylisoborneol and geosmin, in salmon fillets using stir bar sorptive extraction–thermal desorption coupled with gas chromatography–mass spectrometryJournal of Chromatography A, 2013
- Determination of geosmin and 2-methylisoborneol in water and wine samples by ultrasound-assisted dispersive liquid–liquid microextraction coupled to gas chromatography–mass spectrometryJournal of Chromatography A, 2011
- Headspace-Liquid Phase Microextraction for Attenuated Total Reflection Infrared Determination of Volatile Organic Compounds at Trace LevelsAnalytical Chemistry, 2010
- Taste and odour and cyanobacterial toxins: impairment, prediction, and management in the Great LakesCanadian Journal of Fisheries and Aquatic Sciences, 2008
- A Review of Stir Bar Sorptive ExtractionChromatographia, 2008
- Stir bar sorptive extraction for trace analysisJournal of Chromatography A, 2007