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Spatial and Temporal Variations of Taste and Odor Compounds in Surface Water, Overlying Water and Sediment of the Western Lake Chaohu, China

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Abstract

The seasonal variations of taste and odor (T&O) compounds in western Lake Chaohu were evaluated from July to December 2013. High values were detected in particulate fractions, with peak values 28.25 ng/L for geosmin (GEO), 45.18 ng/L for dimethyltrisulfide (DMTS), 714.77 ng/L for β-cyclocitral, 11.23 ng/L for β-ionone in surface water, and 14.21 ng/L for GEO, 103.68 ng/L for DMTS, 11.97 ng/L for β-ionone in overlying water, all exceeding their odor thresholds. The maximum off-flavor concentrations in sediment ranged from 2010.76 ng/kg for GEO to 1.7 ng/kg for β-ionone. Positive correlations could be found not only between Anabaena and particulate GEO (r = 0.813, p < 0.01), but also between Microcystis and total β-cyclocitral (r = 0.652, p < 0.01) or β-ionone (r = 0.560, p < 0.01) in surface water. TP, TN, PO4-P, Chl-a and organic matter contributed significantly to the variations of T&O compounds in water or sediment. The cause of the variations of T&O compounds was the accumulation and degradation of cyanobacteria in water rather than nutrient-rich sediment.

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Acknowledgments

This research was supported by the National Natural Science Foundation of China (No. 31300394), the Fundamental Research Funds for the Central Universities (CCNU15A05057, CCNU14A05002) and Natural Science Foundation of Hubei Province of China (2015CFA141).

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Correspondence to Yan Nie.

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Jiang, Y., Cheng, B., Liu, M. et al. Spatial and Temporal Variations of Taste and Odor Compounds in Surface Water, Overlying Water and Sediment of the Western Lake Chaohu, China. Bull Environ Contam Toxicol 96, 186–191 (2016). https://doi.org/10.1007/s00128-015-1698-y

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