Response of Taste and Odor Compounds to Elevated Cyanobacteria Biomass and Temperature

被引：0
作者：
Heyong Huang
Xiaoguang Xu
Chenfei Shi
Xiansheng Liu
Guoxiang Wang
机构：
[1] Nanjing Normal University,School of Geography Science
[2] Nanjing Normal University,School of Environment
[3] Nanjing Normal University,Analysis and Testing Center
来源：
Bulletin of Environmental Contamination and Toxicology | 2018年 / 101卷
关键词：
Taste and odor compounds; Cyanobacteria biomass; Temperature;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Taste and odor (T&O) compounds are frequently reported during black blooms, however, their production mechanisms and influencing factors are far from clear. In this study, laboratory simulation experiment was carried out to investigate the formation processes of T&O compounds under the influences of temperature, cyanobacteria biomass and their combined effects. The decay of cyanobacteria blooms caused increased T&O compounds loading to water. Results showed the maximum dimethyl sulfide (DMS) release concentration was observed at 35°C compared with that at 25 and 30°C. DMS release concentration under cyanobacteria biomass of 25000 g/m3 demonstrated the highest production, whereas the minimum DMS production were obtained under 7500 g/m3. Similar patterns were observed for dimethyl disulfide, dimethyl trisulfide, β-cyclocitral and β-ionone production. Therefore, higher temperature and higher cyanobacteria biomass can enhance the concentration of T&O compounds. Furthermore, there were synergistic effects of cyanobacteria biomass and temperature on the production of T&O compounds.
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页码：272 / 278
页数：6
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