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

Odor contribution evaluation of six species of microalgae and corresponding odorants to whole fishy odor in drinking water source

Disgusting fishy odor could break out inside oligotrophic drinking waterbody in winter with low temperature. In preceding study, six species of fishy odor-producing microalgae and totally twenty fishy odorants were identified in drinking water source of Tongyu River, however, contributions of odorants and microalgae to whole fishy odor were unclear. In this study, odor contribution of microalgae and corresponding odorant to whole fishy odor was evaluated comprehensively. The results indicated that 2,4-decadienal, 2,6-nonadienal and 2,4-heptadienal were key fishy odorants based on OAV evaluation. Even though OAV of some odorants were below one, 80.6-90.79% of fishy intensities were explained for source water by reconstitution test. Approximately, 83.93%, 88.89%, 82.69%, 90.38%, 83.02%, 88.46% of fishy intensities were explained for Dinobryon sp., Cryptomonas ovate, Cyclotella, Ochromonas sp., Synedra, Melosira based on reconstituted samples, suggested that there existed synergistic effect for fishy odor among odorants. By assessing gross production of odorants, gross OAV of odorants, odorant production for single cell, gross odorant ratio and gross OAV ratio, contribution rank of isolated microalgae to whole fishy odor from maximum to minimum should be Ochromonas sp., which accounted for 21.2% of gross odorant's OAV, Melosira (accounted for 19.68%), Cryptomonas ovate (accounted for 19.63%), Dinobryon sp. (accounted for 18.27%), Synedra (accounted for 14.54%), Cyclotella (accounted for 6.68%). Contributions of multiple odorants and microalgae to fishy odor were first studied, which will provide more scientific basis for managing fishy odor in drinking water.

Characterization of volatile compounds in the water samples from rainbow trout aquaculture ponds eliciting off-odors: understanding locational and seasonal effects

The quality of water used in aquaculture ponds is one of the crucial factors influencing the smell and sensory properties of fish. The water samples were taken from the rainbow trout fish ponds from three different fish farms in three provinces in Türkiye in four different seasons. The samples were analyzed for the volatile components by employing HS-SPME/GC-MS. Seven different volatile groups including aldehydes, ketones, esters, alcohols, volatile phenols, terpenes and other aromatic substances were identified in the samples. Among these, aldehydes were found to be the most dominant. (E)-2-Heptenal, nonanal, acetophenone, and 2-ethyl-1-hexanol are thought to be responsible for the off-odors in the water that have the potential to cause off-odors in fish. It was also determined that the amounts of these compounds increases in winter due to lower water temperature. Fish producers should monitor water quality on a regular basis to prevent off-odor compounds that degrade fish quality.

The effect of instant tea on the aroma of duck meat

Tea products, such as instant tea, have been shown to improve the aroma of meat products. However, the mechanisms by which tea products enhance meat aroma have not been adequately explained. In this study, we analyzed the impact of instant tea on the aroma of duck meat. Our results showed that treatment with instant tea led to increases in floral, baked, and grassy notes while reducing fishy and fatty notes. Several alcohols, aldehydes, ketones, indole and dihydroactinidiolide exhibited significantly increased OAVs. Conversely, certain saturated aldehydes, unsaturated aldehydes and alcohols displayed significantly decreased OAVs. The enhanced floral, baked and grassy notes were attributed to volatile compounds present in instant tea. The reduction in fishy and fatty notes was linked to polyphenols in instant tea interacting with nonanal, undecanal, (E)-2-octenal, (E)-2-nonenal, (E)-2-decenal, and 2,4-decadienal through hydrophobic interactions and electronic effects. This study enhances our understanding of how tea products improve meat aromas.

Identification of odor-causing compounds in six species of odor-producing microalgae separated from drinking water source with distinct fishy odor: Insight into microalgae growth and odor characteristics

Fishy odor, as an offensive and unpleasant odor, could occur in drinking water source with poor nutrition, it is usually considered to be associated with odor-producing microalgae. However, the specific relations among fishy odor, fishy odorants and responsible microalgae were not elucidated comprehensively. In this paper, the odor-causing compounds generated from six microalgae with fishy odor characteristic, isolated in drinking water source Tongyu River, were identified simultaneously. The sensory evaluation result indicated that Tongyu River was principally related to fishy odor (odor intensity 6.5-7.6). Correspondingly, seven, nine, seven, six, seven and seven olfactory detection peaks (ODP) were screened by combining data of GC/O/MS and GC/GC/TOFMS in Cyclotella, Cryptomonas ovate, Melosira, Dinobryon sp., Synedra and Ochromonas sp., which were isolated in Tongyu River and cultured in laboratory. Totally twenty odor-causing compounds, including hexanal, 2-hexenal, 3-hexen-1-ol, heptanal, 1-octen-3-one, 2,4-heptadienal, 2-tetradecanone, 3,5-octadien-2-one, octanal, 1-octen-3-ol, 2-octenal, nonanal, 2,4-octadienal, 2-nonenal, decanal, 2,6-nonadienal, 2-decenal, undecanal, 2,4-decadienal and dodecanal, were screened and identified in all isolated microalgae. Additionally, fishy odor intensity for all identified microalgae increased obviously as microalgae cell number increased and microalgae cell ruptured in cultivation cycles through pearson and spearman correlation analysis. For the first time, twenty odor-causing compounds associating with fishy odor were recognized from six isolated microalgae, which would provide more scientific basis and theoretical support for preventing and treating fishy odor episode of drinking water source.

Unraveling the source-water fishy odor occurrence during low-temperature periods: Odorants identification, typical algae species and odor-producing potential

In this study, odor characteristics and phytoplankton composition were systematically investigated in two winter periods in a reservoir with fishy odor in north China. Ten potential fishy odor-producing algae were isolated and odorant-producing potentials were evaluated. Olfactometry profile and odorant composition of water samples were analyzed using GC-Olfactometry combined with GC × GC-TOFMS. The results showed that 2,4-heptadienal and hexanal were major fishy odor contributors. The abundance of Uroglena sp., Synura sp. and Peridinium sp. was negatively correlated with total dissolved organic carbon, ammonia nitrogen, and nitrate, illustrating nutrient level might be major drivers for the succession of fishy odor-producing algae. Dinobryon sp. and Uroglena sp. made the greatest contribution to fishy odor, followed by Peridinium sp., Synura sp., and Ochromonas sp. Fishy odor in 2016 winter and the early of 2017 winter was mainly caused by Dinobryon sp., while Uroglena sp. contributes mostly in March in 2017 winter. This study demonstrates the main odorants and algae causing fishy odor in reservoir, which will provide a scientific basis for the management of seasonal fishy odor problems in water source.

Determination of earthy-musty odors in tap water by gas chromatography‒mass spectrometry with silica solid-phase extraction

This research aimed to develop an effective method for detecting semivolatile earthy-musty odors without using the conventional sample processing equipment used for volatile compounds. The concurrent isolation of 2-methylisoborneol (2-MIB), trans-1,10-dimethyl-trans-9-decalol (geosmin, GSM), 2-isopropyl-3-methoxy pyrazine (IPMP), and 2-isobutyl-3-methoxy pyrazine (IBMP) in tap water was successfully achieved by employing a combination of n-hexane liquid‒liquid extraction (LLE) and silica solid-phase extraction (SPE) techniques. Gas chromatography-mass spectrometry (GC-MS) was utilized for the identification of these targets, with the inclusion of borneol (BN) as an internal reference. This robust method was optimized and validated. It was found that the method showed good linearity in the range of 0.5-100 ng/mL and produced good recoveries (84.6 %-103 %) with satisfactory relative standard deviations (1.50 %-10.1 %). The determined limits of detection (LODs) for the group of four substances were found to vary from 0.3 to 0.9 ng/L, whereas the limits of quantitation (LOQs) exhibited variations between 1 and 3 ng/L. The subsequent implementation of this methodology to evaluate the four previously described off-flavor chemicals in tap water resulted in satisfactory results.

Electronic nose application for detecting different odorants in source water: Possibility and scenario

The problem of taste and odor (T&O) in drinking water is a widespread societal concern and highlights substantial challenges related to the detection and evaluation of odor in water. In this study, the portable electronic nose PEN3, which is equipped with ten different heated metal sensors, was applied to analyze its applicability, feasibility and application scenarios for the detection of typical odorants, such as 2-methylisobornel (2-MIB), geosmin (GSM), β-cyclocitral, β-ionone, and other T&O compounds in source water, while avoiding uncertainties and instability related to manual inspection. All the T&O compounds could be effectively differentiated by principal component analysis (PCA). Linear discriminant analysis (LDA) showed that the odors varied greatly between different samples and could be effectively distinguished. As the odorant concentration increased, the sensor response intensity of the primary identification sensors R6 and R8 increased with a significant positive correlation. For Microcystis aeruginosa, an algae that produces odorants, PCA could distinguish the odors of algae at a series of densities at different concentrations. The responses of R10 showed a significant increase with increasing algae density, implying the production of more aliphatic hydrocarbons and other odor compounds. The results indicated that the electronic nose could provide a promising alternative to traditional unstable and complex detection methods for the detection of odorous substances in surface water and early warning of odor events. This study aimed to provide technical support for rapid monitoring and early warning of odorants in source water management.

Identification and evaluation of fishy odorants produced by four algae separated from drinking water source during low temperature period: Insight into odor characteristics and odor contribution of fishy odor-producing algae

Disgusting fishy odor could break out inside oligotrophic drinking waterbody in winter with low temperature. Nevertheless, fishy odor-producing algae and corresponding fishy odorants were not very clear, odor contribution of fishy odorant and odor-producing algae to overall odor profile were also not well understood. In this study, the fishy odorants, produced by four algae separated from Yanlong Lake, were identified simultaneously. Odor contribution of identified odorant, separated algae to overall fishy odor profile were both evaluated. The results indicated Yanlong Lake was mainly associated with fishy odor (flavor profile analysis (FPA) intensity: 6), eight, five, five and six fishy odorants were identified and determined in Cryptomonas ovate, Dinobryon sp., Synura uvella, Ochromonas sp., respectively, which were separated and cultured from water source. Totally sixteen odorants with concentration range of 90-880 ng/L, including hexanal, heptanal, 2,4-heptadienal, 1-octen-3-one, 1-octen-3-ol, octanal, 2-octenal, 2,4-octadienal, nonanal, 2-nonenal, 2,6-nonadienal, decanal, 2-decenal, 2,4-decadienal, undecanal, 2-tetradecanone, were verified in separated algae and associated with fishy odor. Although more odorants' odor activity value (OAV) were lower than one, approximately 89%, 91%, 87%, 90% of fishy odor intensities could be explained by reconstituting identified odorants for Cryptomonas ovate, Dinobryon sp., Synura uvella, Ochromonas sp., respectively, suggesting synergistic effect could exist among identified odorants. By calculating and evaluating total odorant production, total odorant OAV and cell odorant yield of separated algae, odor contribution rank to overall fishy odor should be Cryptomonas ovate (28.19%), Dinobryon sp. (27.05%), Synura uvella (24.27%), Ochromonas sp. (20.49%). This is the first study for identifying fishy odorants from four actually separated odor-producing algae simultaneously, this is also for the first time evaluating and explaining odor contribution of identified odorant, separated algae to overall odor profile comprehensively, this study will supply more understanding for controlling and managing fishy odor in drinking water treatment plant.

Land Use Change in the Cross-Boundary Regions of a Metropolitan Area: A Case Study of Tongzhou-Wuqing-Langfang

Since the 1980s, metropolitan areas have increased worldwide due to urbanization and regionalization. While the spatial integration of the labor and housing markets has benefitted the development of cities within metropolitan areas, they have also brought great challenges for land governance; this is particularly evident in cross-boundary regions due to the complex relations between the markets and the regulations and between governments at different levels. Extensive research has been conducted on the city-level analysis of socioeconomic integration, land use development, and urban governance within metropolitan areas; yet, it is insufficient for understanding the intricate interplay between the various forces in such regions. This study aims to reveal the dynamics of land use change from 1990–2020 and its driving forces in the recent decade in the Tongzhou-Wuqing-Langfang (TWL) region—a typical cross-boundary area between Beijing, Tianjin, and the Hebei Metropolitan Area—using Landsat imagery. We employed the land-use dynamic degree, kernel density analysis, principal component analysis, and multiple linear regression to explore the spatiotemporal patterns of land use change and its driving factors at the district/county level. The results show that the general land use changes from cultivated and forest land to urban and rural construction land across the region. The speed of the trend varies considerably over time between different areas as the land use policies and regulations of each local government change. The population growth and the tertiary and secondary industry growth are the main driving factors for the change in construction land across the whole TWL region, while the urbanization rate and fixed asset investment have different impacts across the cross-boundary region. The results suggest that expanding the integration of land use policies and regulations in the cross-boundary region is urgently required.

Spectroscopic fingerprinting of dissolved organic matter in a constructed wetland-reservoir ecosystem for source water improvement-a case study in Yanlong project, eastern China

The coupling between constructed wetlands and reservoir (CWs-R) afforded a novel ecosystem to improve the water quality and increase the emergency storage capacity of micro-polluted river drinking water source. In this study, spectroscopic characteristics of DOM in YL CWs-R ecosystem were first systematic studied based on a three-year field monitoring to investigate the chemical composition, sources and track the involved biogeochemical processes in the ecosystem. Three humic-like components (C1, C2, and C4, em >380 nm) and one protein-like component (C3, em < 380 nm) were identified by PARAFAC model. Significant spatiotemporal variations in concentration and composition of FDOM were observed in YL CWs-R ecosystem. The improved water transparency (SD) and, the increased hydraulic retention time (HRT) along YL CWs-R ecosystem enhance photochemical processes, leading to significant decreases in the intensities of humic-like components in effluent (P < 0.05) with lower degrees of aromaticity, molecular weights, and humification (decrease in HIX and increases in S_R and BIX). In contrast, no significant spatial difference was observed for protein-like component (P > 0.05), which implies that the biodegradation and production of protein-like component may balance each other in the CWs-R ecosystem. The ecological pond unit plays a major role in the removal and transformation of DOM, especially in summer, while wetland purification unit contributes little to DOM reduction. In addition, the decay of aquatic macrophytes in wetland purification unit and the risk of algal bloom in the ecological pond unit might become important autochthonous sources of DOM, especially in summer and autumn. These findings are critical for further understanding the transformation processes of DOM in large-scale CWs-R ecosystems, and could provide important implications to improve sustainable safety of drinking water sources.

Diagnosing complex odor problems occurring in micro-polluted source water: Primary approach and application

The odor problems in river-type micro-polluted water matrixes are complicated compared to those in lakes and reservoirs. For example, the TY River in Jiangsu Province has been associated with complex odors, whereas the specific odor compounds were not clear. In this paper, a comprehensive study on characterizing the odors and odorants in source water from the TY River was conducted. Six odor types, including earthy, marshy, fishy, woody, medicinal, and chemical odors, were detected for the first time; correspondingly, thirty-three odor-causing compounds were identified. By means of evaluating odor activity values and reconstituting the identified odorants, 95, 93, 92, 90, 89 and 88% of the earthy, marshy, fishy, woody, medicinal and chemical odors in the source waters could be clarified. Geosmin and 2-methylisoborneol were associated with earthy odor, while amyl sulfide, dibutyl sulfide, propyl sulfide, dimethyl disulfide, dimethyl trisulfide and indole were related to marshy odor. The major woody and fishy odor compounds were vanillin, geraniol, β-cyclocitral and 2,4-decadienal, 2-octenal, respectively. Medicinal and chemical odors were mainly caused by 2-chlorophenol, 4-bromophenol, 2,6-dichlorophenol and naphthalene, and 1,4-dichlorobenzene, respectively. This is the first study in which six odor types and thirty-three odorants were identified simultaneously in a river-type micro-polluted water source, which can offer a reference for odor management in drinking water treatment plants.

Exploration of an odorous aldehydes and ketones produced by Uroglena americana using high resolution mass spectrometry, GC-Olfactometry, and multivariate analysis

Off-flavor events in tap water have been reported from various regions of Japan. Fishy smell is the second most common off-flavor in Japan and Uroglena americana (U. americana) is known to be a major contributor to the smell. However, the causative compound of the smell it produces still remains unrevealed to the best of our knowledge. In this study, an exploration of odorous aldehydes and ketones originating from U. americana was performed with a view to discovering a possible candidate substance of causative compounds. Environmental samples containing U. americana colony and cultured media with U. americana were analyzed with two high resolution mass spectrometers, one of them is coupled with liquid chromatography (LC-HRMS), and the other is with gas chromatography and a sniffing port (GC-O-HRMS). Multivariate analyses (MVA) were utilized to explore a compound that is likely to be odorous aldehydes or ketones with a reduced time of exploration. A combination of LC-HRMS and MVA resulted in the selection of one candidate substance and its formula was determined to be C₁₃H₂₀O₃ on the basis of its accurate mass and natural isotopic pattern. The candidate substance underwent GC-O-HRMS analyses and milk-like smell was detected at around its retention time. Although the detected smell was different from fishy smell, it is expected that the fishy smell is caused by multiple compounds to which the candidate substance belongs. First generation product ion spectra of the candidate substance suggested that it contains a hydroxyl group, a cyclohexene ring, and a ketone moiety.

Algae-induced taste and odour problems at low temperatures and the cold stress response hypothesis

The existence of taste and odour (T&O) in drinking water is one of the principal causes of consumer complaints and is commonly related to algae growth. Numerous studies have confirmed the existence of algal blooms emerging specifically in low-temperature periods, herein referred to as "cold algae"; these include chrysophytes, cryptophytes, dinoflagellates and diatoms. In addition, the adaption mechanisms of these "cold algae" involve high flexibility in their nutrient intake and to the hydrological characteristics of the waters and their high contents of intracellular polyunsaturated fatty acids (PUFAs). Like algae proliferating in higher temperature waters, cold algae can also produce offensive odours. The potential dominant T&O compounds of low-temperature algae probably include saturated/unsaturated aldehydes and even some terpenoids. Among these, the polyunsaturated aldehydes (PUAs), the derivatives of polyunsaturated fatty acids, are the dominant T&O compounds and are probably synthesized during cell rupture. It was found that, for cold algae, low temperature may have a favourable effect on the generation of algae-induced T&O compounds. Furthermore, to better understand the internal mechanisms of algal T&O production, the stress response theory is introduced, which provides ideas for T&O control in raw water and in water treatment. Finally, implications for T&O management are given based on this review. KEY POINTS: • Like algae proliferating in higher temperature waters, cold algae can produce offensive odours. • Low temperatures may have a favourable effect on the generation of algae-induced T&O compounds. • The stress response theory can help to better understand the internal mechanisms of algal T&O production.

Occurrence and removal of 10 odorous compounds in drinking water by different treatment processes

This study investigated the prevalence of ten odorous compounds (2-methylisoborneol, trans-1,10-dimethyl-trans-9-decalol, isophorone, 2,4,6-trichloroanisole, 2,3,6-trichloroanisole, 2,3,4-trichloroanisole, β-cyclocitral, β-ionone, 2-isobutyl-3-methyoxypyrazine, and 2-isopropyl-3-methoxypyrazine) in raw drinking water, as well as their removal by traditional processes, advanced oxidation processes, ultrafiltration, and nanofiltration processes, with the use of an ultrahigh-resolution Orbitrap. The most abundant odorous compounds referred to 2-methylisoborneol and trans-1,10-dimethyl-trans-9-decalol with maximal concentrations of 1.6 ng/L and 0.09 ng/L after treatment by traditional processes respectively, and their maximal concentration was 2.05 ng/L and lower than the detection limit after treatment by advanced oxidation processes, while the raw drinking water of the mentioned two processes was different. The high concentration of isophorone in water treated by traditional process, advanced oxidation process, and membrane process was also ascertained. On the whole, the removal rate of membrane process is the maximal for all odorous compounds except for 2,3,6-trichloroanisole, followed by the advanced oxidation process as well as the traditional process. Eight odorous compounds identified in raw water were preserved after traditional treatment, while five compounds were preserved after the advanced oxidation treatment. The combined ultrafiltration and nanofiltration with pre-flocculation was more effective than either the advanced oxidation process or the traditional treating process in removing odorous compounds, and over 90% of all the odorous compounds were removed. Further investigation is required to facilitate the removal of odorous compounds from drinking water by the incorporation of ultrafiltration and nanofiltration units based on current drinking water treatments.

A review: The challenge, consensus, and confusion of describing odors and tastes in drinking water

Documentation exists for many chemicals that cause tastes and odors in water, however, water suppliers do not routinely monitor for these chemicals. Effective management of a taste-and-odor (T&O) problem in drinking water often requires good verbal description of the offending sensory experience. Experience demonstrates that obtaining verbal descriptions is challenging. To improve our understanding of communications, sensory science literature was reviewed to obtain descriptors for twenty-one chemicals acknowledged to cause T&O issues in drinking water. The review focused on pure chemicals above their odor threshold concentrations. Results reveal that descriptors follow four general categories. For select chemicals, strong consensus exists around a single or very few appropriate descriptors. Examples are "salty" for sodium and "chlorinous" for free chlorine. The next category has moderate agreement for several descriptors, with at least one major descriptor. For example the microbiological metabolite 2-methylisoborneol is most commonly described as "earthy/musty/moldy" but also "camphor, grass, and sweet". Some chemicals have weak agreement on their descriptors, but overall associate words with similar meaning. An example is the chemical toluene with descriptors of "solvent-like" words including "solvent", "gasoline", "paint-like", "cleaning fluid", and "etherish", but also "vinegar" and "sweet". The last chemical category possesses diverse descriptors with no consensus. For example, the oxylipin n-heptanal is described as "oily, fatty, chemical, musty/earthy/moldy, rancid, sweaty, grass, sickening, and stale". While descriptor diversity for select chemicals may not identify the cause of T&O, understanding that certain chemicals are perceived very differently aids in effective communications and eliminates confusion from expecting consumers or utility personnel to respond with consensus.

Rapid prediction of the activated carbon adsorption ratio by a regression model

Regression analysis of micropore volume and particle size of powdered activated carbon (PAC) is applied to develop a model to predict the adsorption ratio of a non-polar compound, 2-methylisorneol (2-MIB), onto PACs. This model likewise predicts the adsorption ratio of the same PACs and other PACs in background water containing similar natural organic matter (NOM). When this model is used to predict the same PACs adsorption ratios at 30 and 50 mg L^-1, the respective percent sample deviations standard error (SDEV) is of 30% SDEV and 12% were obtained. Further, the model is also employed for the prediction of 2-MIB adsorption capacities for 12 different PACs in water with similar NOM at the same dosages, with average SDEV values of 44% and 28%, respectively. Results indicate that 2-MIB adsorption occurrs mainly through the micropore filling mechanism. Nevertheless, when this model is expanded to predict PAC adsorption of NOM with different properties in water, the results exhibited rather large errors. Though this model cannot be applied to waters containing NOM with different properties, it provides information for water utilities themselves or the ones using similar source water to predict the PAC dosage without any adsorption experiment when change of PAC is needed.

Identification of fishy odor causing compounds produced by Ochromonas sp. and Cryptomonas ovate with gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography

Disgusting fishy odor problems have become a major concern in drinking water quality, and are commonly related to algal proliferation in source water. Unlike the typical musty/earthy odorants 2-methylisoborneol (MIB) and geosmin, identification of the corresponding fishy odorants is still a big challenge. In this study, two species of fishy-odor-producing algae, Ochromonas sp. and Cryptomonas ovate, were cultured to explore the odor production characteristics and typical odorants. When algae were ruptured in the stationary and decline phases, fishy odor intensities of 4 to 8 characterized by FPA were produced. However, some frequently reported aldehydes that could cause fishy odor, including n-hexanal, 2-octenal, heptanal, 2,4-heptanal and 2,4-decadienal, were not detected in either of the cultured algae. The possible fishy odor-causing compounds were further identified by combining gas chromatography-olfactometry (GC-O/MS) and comprehensive two-dimensional gas chromatography (GC × GC-TOFMS) using retention indices (RIs). From GC-O/MS analysis, twelve and six olfactometry peaks with various odor characteristics were identified in Ochromonas sp. and Cryptomonas ovate, respectively, of which three and two olfactometry peaks showed fishy odor characteristics. 2-Nonenal, 2,4-octadienal, fluorene and 2-tetradecanone were identified as fishy odorants in Ochromonas sp., and 1-octen-3-ol, 6-methyl-5-hepten-2-one, 1-octen-3-one, 2-nonenal and 2,4-octadienal were identified in Cryptomonas ovate. Other identified compounds, including butyl butanoate (fragrant odor), ionone (fragrant odor), bis (2-chloroisopropyl) ether (chemical odor) etc., did not show fishy features. Therefore, the fishy odor might be a synthetic and comprehensive odor, which resulted from the combination of different odorants and their synergistic effects. The results of this study will be helpful for understanding fishy odor problems, which will provide support for fishy odor management and control in the drinking water industry.

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

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 °C) and light intensity (10, 41, and 185 μmol 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 °C. The total odorant production and cell yield of the odorants decreased with the increase in light intensity from 10 to 185 μmol photons m^-2 s^-1. The biodegradation half-lives for the released odorants were 6-10 h at 8 °C and 2-4 h at 24 °C, whereas the volatilization half-lives were 36-97 d at 8 °C and 6-17 d at 24 °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.

Functional recognition of structure-diverse odor molecules in drinking water based on QSOR study

Taste and odor problems in drinking water have long been plaguing many water utilities and the public. Even though many odorants have been reported, up to now, identification of the odor-causing compounds is still a challenge for the water industry. In this study, 22 typical reported odor compounds with similar odor characteristics were selected as the training set to build the linear quantitative structure odor relationship (QSOR) model by the partial least squares (PLS) method. The logarithm of the odor threshold (OT) value divided by the molecular weight of the responsible compound (pOT) was selected as the response descriptor to express odor characteristics. The resulting good statistical results, with R² (correlation coefficient) = 0.8988, RMSE (root mean square error) = 0.4374, XR² (cross-validated correlation coefficient) = 0.8133, and XRMSE (cross-validated root mean square error) = 0.5993, indicate that the odor thresholds of potential odorants with similar or distinguishable odors could be predicted using the model with corresponding descriptor data of known-structure odorants. Moreover, external validation was also conducted using the nonlinear binary QSOR method, where the overall binary QSOR accuracy remained stable (around 90%) regardless of the chosen threshold values. By using the validated QSOR model, the pOT of the set of 8 test compounds was successfully predicted with good correlation to their experimental pOT values. This study could provide a novel and convenient way to screen the potential odorants from innumerable candidate chemicals.

The role of algae and cyanobacteria in the production and release of odorants in water

This review covers literatures pertaining to algal and cyanobacterial odor problems that have been published over the last five decades. Proper evaluation of algal and cyanobacterial odors may help establish removal strategies for hazardous metabolites while enhancing the recyclability of water. A bloom of microalgae is a sign of an anthropogenic disturbance in aquatic systems and can lead to diverse changes in ecosystems along with increased production of odorants. In general, because algal and cyanobacterial odors vary in chemistry and intensity according to blooming pattern, it is necessary to learn more about the related factors and processes (e.g., changes due to differences in taxa). This necessitates systematic and transdisciplinary approaches that require the cooperation of chemists, biologists, engineers, and policy makers.