“…In another study, Kaziur and collaborators developed a method capable of detecting picogram-per-liter (0.05 and 0.6 ng L −1 ) levels of water taste and odor compounds (i.e., isopropyl-3-methoxypyrazine, 2-isobutyl-3-methoxypyrazine, geosmin, 2-methylisoborneol, 2,4,6-trichloroanisole, 2,4,6-bromoanisole, and beta-ionone) in water samples [18]. As a matter of fact, this fully automated workflow was more sensitive than existing methodologies (see Table 4).…”