Characterization of typical taste and odor compounds formed by Microcystis aeruginosa

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

研究成果: Article同行評審

64 引文 斯高帕斯(Scopus)


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.

頁(從 - 到)1539-1548
期刊Journal of Environmental Sciences (China)
出版狀態Published - 2013 8月 1

All Science Journal Classification (ASJC) codes

  • 環境工程
  • 環境化學
  • 一般環境科學


深入研究「Characterization of typical taste and odor compounds formed by Microcystis aeruginosa」主題。共同形成了獨特的指紋。