Off-flavor compounds from decaying cyanobacterial blooms of Lake Taihu

Ma, Zhimei; Niu, Yuan; Xie, Ping; Chen, Jun; Tao, Min; Deng, Xuwei

doi:10.1016/s1001-0742(12)60101-6

Cited by 69 publications

(42 citation statements)

References 26 publications

(32 reference statements)

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“…respectively, have also been detected from decaying cyanobacterial blooms of Taihu Lake. 47 The amino acids methionine and cysteine are important precursors of thioether compounds, and can be broken down by many bacteria (e.g., Pseudomonas sp.) into methylmercaptan or dimethylpolysuldes.…”

Section: Application To Environmental Samplesmentioning

confidence: 99%

Comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry for the screening of potent swampy/septic odor-causing compounds in two drinking water sources in China

Guo

Zhang

et al. 2015

Anal. Methods

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Odor problems in drinking water, particularly swampy/septic odors, are normally triggered by a set of organic compounds with odor threshold concentrations (OTC) ranging from ng L À1 to mg L À1. With such a low level of OTC, it has long been a challenge to effectively determine the odor-causing compounds in highly complex samples. The Huangpu and Huai rivers, as source waters in south China, have exhibited continuous swampy/septic odor over the entire year, yet the corresponding odor-causing compounds remain unclear. In order to screen the odor-causing compounds in these two rivers, a method to simultaneously determine fifty-four frequently encountered compounds with categories of thioethers, aldehydes, pyrazines, benzenes and phenols, has been developed using comprehensive twodimensional gas chromatography with time-of-flight mass spectrometry (GC Â GC-TOFMS) based on liquid-liquid extraction. The results indicated that this method could allow the analysis of different categories of compounds without derivatization at considerably higher sensitivities. Four thioether compounds, including dimethyl disulfide, diethyl disulfide, propyl sulfide, and amyl sulfide, and one ether compound (bis(2-chloroisopropyl) ether) were at least detected in one of the source waters with a concentration higher than their OTC value, suggesting that these compounds might be the main compounds causing the swampy/septic odor. At the same time, other compounds, including pyrazine, pyridine, 2-methyl-phenol, 2-nitro-phenol, and 2,6-dimethyl-phenol, were detected with a concentration lower than their respective OTC value. The contribution of these compounds to the swampy/septic odor requires further evaluation.

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Section: Application To Environmental Samplesmentioning

confidence: 99%

Comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry for the screening of potent swampy/septic odor-causing compounds in two drinking water sources in China

Guo

Zhang

et al. 2015

Anal. Methods

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“…Ma et al (2013) showed that the decay of cyanobacterial blooms could induce anoxic water conditions, decrease pH, and increase nutrient loading in the lake water. The water in the enclosures was black and malodorous.…”

Section: Introductionmentioning

confidence: 99%

In situ enclosure experiments on the occurrence, development and decline of black bloom and the dynamics of its associated taste and odor compounds

Xie

Zeng

et al. 2016

Ecological Engineering

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“…The highest value was detected in the source water of Yinchuan (648.2 ng/L, OAV 21.6), which agreed with the strong rancid/swampy odor perceived by FPA. Dimethyl disulfide is reportedly associated with the anoxic or anaerobic decomposition of some proteins or amino acids from algae (Ma et al, 2013;Zhang et al, 2013) or other organisms (Franzmann et al, 2001;Yang et al, 2008;Yu et al, 2009).…”

Section: Evaluation Of Typical Odorous Compoundsmentioning

confidence: 99%

“…The origins of T/O problems in drinking water are often found in source waters (Izaguirre et al, 1999). The occurrence of T/O episodes is often associated with eutrophic waters during summer or early autumn (Watson, 2003;Li et al, 2010;Ma et al, 2013), such as the well documented earthy/musty odor caused by two algal-derived terpenoids (2-MIB and geosmin) that originate from typical Cyanobacteria (Watson et al, 2000;Lin et al, 2002;Li et al, 2010;Sun et al, 2013) or Actinomycetes (Lanciotti et al, 2003). However, fishy/rancid/oily odors have been increasingly reported in some meso-oligotrophic systems during early spring and winter, even with ice-cover present (Burlingame et al, 1992;Naumenko, 1992;Watson et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

Source-water odor during winter in the Yellow River area of China: Occurrence and diagnosis

Guo

et al. 2016

Environmental Pollution

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a b s t r a c tYellow River source water has long suffered from odor problems in winter. In this study, odor characteristics, potential odorants, and algae in the source water of six cities (Lanzhou, Yinchuan, Hohhot, Zhengzhou, Jinan and Dongying) along the Yellow River were determined in winter (February to March 2014). According to flavor profile analysis (FPA), moderate to strong fishy odors occurred in all cities, except for Lanzhou. At the same time, mild earthy/musty odors and septic/swampy odors were also detected. The strong fishy odor (FPA intensity, 8.5) in Yinchuan was attributed to the abnormal growth of Dinobryon (cell density, 5.7 Â 10 4 cells/mL), while the fishy odors in Hohhot, Zhengzhou, Jinan, and Dongying might be caused by Melosira and Cyclotella, Cryptomonas, Dinobryon, and Synedra, respectively. Unsaturated aldehydes, which have been reported to cause fishy odors, were not detected in all samples. However, some saturated aldehydes, including hexanal, heptanal, nonanal, decanal, and benzaldehyde, were detected with a total concentration range of 690 ng/L to 2166 ng/L, and might have partly contributed to the fishy odors. In addition, 2-MIB (5.77e21.12 ng/L) and geosmin (2.26e9.73 ng/L) were responsible for the earthy/musty odors in the Yellow River source waters, and dimethyl disulfide (648.2 ng/L) was responsible for the rancid/swampy odor (FPA intensity, 8.0) episode in Yinchuan. This is a comprehensive study reporting on the occurrence and possible reasons for the odor issues in the Yellow River source water during winter.

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Off-flavor compounds from decaying cyanobacterial blooms of Lake Taihu

Cited by 69 publications

References 26 publications

Comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry for the screening of potent swampy/septic odor-causing compounds in two drinking water sources in China

Comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry for the screening of potent swampy/septic odor-causing compounds in two drinking water sources in China

In situ enclosure experiments on the occurrence, development and decline of black bloom and the dynamics of its associated taste and odor compounds

Source-water odor during winter in the Yellow River area of China: Occurrence and diagnosis

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