Production and fate of fishy odorants produced by two freshwater chrysophyte species under different temperature and light conditions

CORC > 生态环境研究中心 > 中国科学院生态环境研究中心 > 中国科学院饮用水科学与技术重点实验室

	Production and fate of fishy odorants produced by two freshwater chrysophyte species under different temperature and light conditions
	Liu, Tingting ; Yu, Jianwei ; Su, Ming ; Jia, Zeyu ; Wang, Chunmiao ; Zhang, Ye ; Dou, Chunhua ; Burch, Michael ; Yang, Min
刊名	WATER RESEARCH
	2019-06-15
卷号	157 页码:529-534
关键词	Fishy odor Odorants Synura uvella Ochromonas sp. Chrysophyte
ISSN号	0043-1354
英文摘要	Fishy odor has become one of the most often encountered aesthetic water quality problems in drinking water. While fresh water algae living in colder water can produce offensive fishy odors, their environmental behaviors remain poorly understood. In this study, two chrysophyte species (Synura uvella and Ochromonas sp.), which are often associated with fishy odor events, were selected to investigate the effect of temperature (8,16, and 24 degrees C) and light intensity (10, 41, and 185 mu mol photons m(-2) s(-1)) on algal growth and odorant production. Five polyunsaturated aldehyde derivatives, including 2,4-heptadienal, 2-octenal, 2,4-octadienal, 2,4-decadienal, and 2,4,7-dectridienal, were identified as fishy/cod liver oil/fatty/rancid descriptors in the cultures of the two algae based on gas chromatography-olfactometry-mass spectrometry and comprehensive two-dimensional gas chromatography mass spectrometry. While biomass yield increased with the increase in temperature for both species, significantly higher odorant yields (production of odorants per cell) were obtained at 8 degrees C. The total odorant production and cell yield of the odorants decreased with the increase in light intensity from 10 to 185 mu mol photons m(-2) s(-1). The biodegradation half-lives for the released odorants were 6-10 hat 8 degrees C and 2-4 hat 24 degrees C, whereas the volatilization half-lives were 36-97 d at 8 degrees C and 6-17 d at 24 degrees C, suggesting that temperature dependent biodegradation was an important factor controlling the fate of fishy compounds in aquatic environments. The results of this study will help clarify why most fishy odor events occur in cooler seasons, and provide knowledge related to cold water persistence for the management of fishy odor problems associated with algae. (C) 2019 Elsevier Ltd. All rights reserved.
内容类型	期刊论文
源URL	[http://ir.rcees.ac.cn/handle/311016/43510]
专题	生态环境研究中心_中国科学院饮用水科学与技术重点实验室
作者单位	1.Chinese Acad Sci, Res Ctr Ecoenvironm Sci, Key Lab Drinking Water Sci & Technol, Beijing 100085, Peoples R China 2.Univ Adelaide, Dept Ecol & Environm Sci, Adelaide, SA 5005, Australia 3.Hohhot Water Supply Monitoring Ctr, Hohhot 010010, Inner Mongolia, Peoples R China 4.Univ Chinese Acad Sci, Beijing 100049, Peoples R China
推荐引用方式 GB/T 7714	Liu, Tingting,Yu, Jianwei,Su, Ming,et al. Production and fate of fishy odorants produced by two freshwater chrysophyte species under different temperature and light conditions[J]. WATER RESEARCH,2019,157:529-534.
APA	Liu, Tingting.,Yu, Jianwei.,Su, Ming.,Jia, Zeyu.,Wang, Chunmiao.,...&Yang, Min.(2019).Production and fate of fishy odorants produced by two freshwater chrysophyte species under different temperature and light conditions.WATER RESEARCH,157,529-534.
MLA	Liu, Tingting,et al."Production and fate of fishy odorants produced by two freshwater chrysophyte species under different temperature and light conditions".WATER RESEARCH 157(2019):529-534.