Determination of trace amounts of off-flavor compounds in drinking water by stir bar sorptive extraction and thermal desorption GC-MS Nabuo Ochiai, Kikuo Sasamoto, Masahiko Takino, Satoru Yamashita, Shigeki Daishma, Arnd Heiden, Andreas Hoffman The Analyst, 2001, 126, 1652-1657

Flavor, Fragrance and Odor Analysis Ray Marsili, Ed. Marcel Dekker (2001)

Enantioselective analysis of monoterpene compounds in essential oils by stir bar sorptive extraction (SBSE)-enantio-MDGC-MS Mirjam Kreck, Annette Scharrer, Steffi Bilke, Armin Mosandi Flavour Fragr. J. 2002; 17:32-40

Analysis of off-flavors in the aquatic environment by stir bar sorptive extraction-thermal desorption-capillary GC/MS olfactometry. Benanou, D; Acobas, F.; de Roubin, M. R.; David, F.; Sandra, P. Anal. Bioanal. Chem. 2003, 376, 69-77.