Abstract
The odor problem caused by the decay of aquatic plants is widespread in many freshwater lakes. In this study, the spatial distributions of seven taste and odor (T&O) compounds (dimethyl sulfide, dimethyl disulfide, dimethyl trisulfide, 2-methylisoborneol, geosmin, β-cyclocitral, and β-ionone) in the sediments and overlying water of the east of Taihu Lake were investigated. The effects of plant and physico-chemical parameters on the release of T&O compounds were also analyzed. The results showed that high concentrations of T&O compounds were detected in the area where Eichhornia crassipes was flourishing. Volatile organic sulfur compounds were not found in the water source area, which was not covered by aquatic plants. High plant biomass and aquiculture activities might increase the release of the taste and odor compounds. The correlation between the concentrations of odorous compounds and nutrients in the sediment was also analyzed. The production of odorants was positively correlated with the nitrogen, and they may migrate from sediment to overlying water. The result suggested that controlling the plant density and aquaculture activities could reduce the release of odorous compounds.
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Funding
This research was supported by the National Water Pollution Control and Treatment Science and Technology Major Project of China (No. 2017ZX07203-003), the National Natural Science Foundation of China (No. 41573061, 51608276), and Research Projects of Water Environment Comprehensive Management in Taihu Lake of Jiangsu Province (No. TH2014402).
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Highlights
• Aquatic plant decay led to the simultaneous release of nutrients and odorous compounds.
• High plant biomass and aquiculture activities might increase odor compound production.
• Nutrients in the sediment are bound up with the production of odorous compounds.
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Yu, C., Shi, C., Ji, M. et al. Taste and odor compounds associated with aquatic plants in Taihu Lake: distribution and producing potential. Environ Sci Pollut Res 26, 34510–34520 (2019). https://doi.org/10.1007/s11356-019-06188-6
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DOI: https://doi.org/10.1007/s11356-019-06188-6