Characterization of typical taste and odor compounds formed by Microcystis aeruginosa

Kejia Zhang, Tsair-Fuh Lin, Tuqiao Zhang, Cong Li, Naiyun Gao

Research output: Contribution to journalArticle

31 Citations (Scopus)

Abstract

Production and characteristics of typical taste and odor (T&O) compounds by Microcystis aeruginosa were investigated. A few terpenoid chemicals, including 2-MIB, β-cyclocitral, and β-ionone, and a few sulfur compounds, such as dimethyl sulfide and dimethyl trisulfide, were detected. β-Cyclocitral and β-carotene concentrations were observed to be relevant to the growth phases of Microcystis. During the stable growth phase, 41-865 fg/cell of β-cyclocitral were found in the laboratory culture. β-Cyclocitral concentrations correlated closely with β-carotene concentrations, with the correlation coefficient R2 = 0.96, as it is formed from the cleavage reaction of β-carotene. For dead cell cases, a high concentration of dimethyl trisulfide was detected at 3.48-6.37 fg/cell. Four T&O compounds, including β-cyclocitral, β-ionone, heptanal and dimethyl trisulfide, were tested and found to be able to inhibit and damage Microcystis cells to varying degrees. Among these chemicals, β-cyclocitral has the strongest ability to quickly rupture cells.

Original languageEnglish
Pages (from-to)1539-1548
Number of pages10
JournalJournal of Environmental Sciences (China)
Volume25
Issue number8
DOIs
Publication statusPublished - 2013 Aug 1

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Odors
Carotenoids
Norisoprenoids
odor
sulfur compound
cleavage
rupture
Sulfur Compounds
Sulfur compounds
Terpenes
sulfide
damage
dimethyl trisulfide
chemical
laboratory

All Science Journal Classification (ASJC) codes

  • Environmental Engineering
  • Environmental Chemistry
  • Environmental Science(all)

Cite this

Zhang, Kejia ; Lin, Tsair-Fuh ; Zhang, Tuqiao ; Li, Cong ; Gao, Naiyun. / Characterization of typical taste and odor compounds formed by Microcystis aeruginosa. In: Journal of Environmental Sciences (China). 2013 ; Vol. 25, No. 8. pp. 1539-1548.
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Characterization of typical taste and odor compounds formed by Microcystis aeruginosa. / Zhang, Kejia; Lin, Tsair-Fuh; Zhang, Tuqiao; Li, Cong; Gao, Naiyun.

In: Journal of Environmental Sciences (China), Vol. 25, No. 8, 01.08.2013, p. 1539-1548.

Research output: Contribution to journalArticle

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