Resumen de Compostos orgànics volàtils i semivolàtils presents en aigua envasada: extracció i anàlisi mitjançant GC-MS
Organoleptic properties of water are the only means whereby a consumer can assess water quality and safety. Among these properties, taste and odour are the most important.
The first part of this study displays the water bottles that showed obnoxious odour with the aim of relating the analyte that generated that off-odour to a defined smell. The second part contains a deep study about the analytes coming from the packaging, cleaning and bottling processes.
To isolate the volatile (VOCs) and semivolatile (SVOCs) organic compounds capable of generating off odours, the extraction method Closed Loop Stripping Analysis (CLSA) has been optimized. In relation to packaging materials, SDE (Simultaneous Distillation Extraction, aka Likens-Nickerson) extraction method has been applied. Liquid-liquid extraction method has also been applied in several isolations.
As regard identification and quantification of compounds extracted a method has been established by means of gas chromatography coupled to mass spectrometry (GC-MS). Quality parameters of the most meaningful compounds, which have been found most frequently, have been calculated. Smell descriptors like "earthy-musty", "rotten", and "gasoil" have been matched with their generating compounds. Several compounds coming from the bottles, caps and cleaning processes have been isolated and identified. In addition, several causes that could generate some off-flavour in water have been suggested.
