Determination of trace concentrations of bromophenols in water using purge-and-trap after in situ acetylation

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Determination of trace concentrations of bromophenols in water using purge-and-trap after in situ acetylation

An analytical method that enables detection and quantification of bromophenols (BPs) at taste threshold concentrations (2,6-DBP: 0.5 ng/L) was developed. This method involves conversion of the BPs to their acetates, followed by isolation of the acetates by a modified purge-and-trap procedure, and an...

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Bibliographic Details
Main Authors:	Blythe, Justin, Heitz, Anna, Joll, Cynthia, Kagi, Robert
Format:	Journal Article
Published:	Elsevier 2006
Subjects:	purge-and-trap taste and odour bromophenols off-flavours halophenols
Online Access:	http://hdl.handle.net/20.500.11937/15490

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