Off-flavor compounds from decaying cyanobacterial blooms of Lake Taihu

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• 作者：Zhimei Ma ^{for_ever_sunshine@163.com} ; Yuan Niu ; Ping Xie ; Jun Chen ; ^{chenjun@ihb.ac.cn} ; Min Tao ; Xuwei Deng
• 关键词：cyanobacterial blooms ; decay ; taste and odor compounds ; Lake Taihu ; water crisis
• 刊名：Journal of Environmental Sciences
• 出版年：2013
• 出版时间：1 March, 2013
• 年：2013
• 卷：25
• 期：3
• 页码：495-501
• 全文大小：404 K

文摘

The effect of cyanobacterial bloom decay on water quality and the complete degradation of cyanobacterial blooms in a short period were examined by an enclosure experiment in Gonghu Bay of Lake Taihu, China. Water quality parameters as well as taste and odor compounds during the breakdown of cyanobacterial blooms were measured. Results showed that the decay of cyanobacterial blooms caused anoxic water conditions, decreased pH, and increased nutrient loading to the lake water. The highest concentrations of dimethyl sulfide (DMS), dimethyl trisulfide (DMTS), and ¦Â-cyclocitral were observed in the anoxic water, at 62331.8, 12413.3, and 1374.9 ng/L, respectively. 2-Methylisoborneol was dominant during the live growth phase of cyanobacterial blooms, whereas DMS and DMTS were dominant during the decomposition phase. Dissolved oxygen, pH, and chlorophyll a were negatively correlated with DMS, DMTS, and ¦Â-cyclocitral, whereas total phosphorus, total nitrogen, and ammonium (NH₄⁺-N) were positively correlated with DMS, DMTS, ¦Â-cyclocitral, and ¦Â-ionone. The experimental results suggested that preventing the anaerobic decomposition of cyanobacterial blooms is an important strategy against the recurrence of a malodor crisis in Lake Taihu.