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Abstract
This paper summarizes the main types of tastes and odors encountered in drinking waters and describes the best analytical tools available to find the origins of these phenomena. The main complementary extraction-concentration techniques based on stripping and liquid-liquid or liquid-solid principles are discussed. Analysis at pg/L levels using a large volume on-column injection method in GC/MS is described. A sensory-GC/MS device is also presented in detail.
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