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

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Abstract

Fishy odor has become one of the most common aesthetic water quality problems in drinking water. This study investigates 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 in two chrysophyte species, Synura uvella and Ochromonas sp., which are associated with fishy odor events. 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 odorants. The study shows that while biomass yield increases with temperature, higher odorant yields are obtained at lower temperatures (8°C). The production of odorants and cell yield decreases with increasing light intensity. Biodegradation and volatilization of odorants are temperature-dependent, with the half-lives for biodegradation varying from 6–10 hours at 8°C to 2–4 hours at 24°C, and volatilization half-lives ranging from 36–97 days at 8°C to 6–17 days at 24°C. These findings help explain why fishy odor events are more common in cooler seasons and provide insight into managing fishy odor problems in aquatic environments.

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@Article{liu2019production,
    title       = {Production and fate of fishy odorants produced by two freshwater chrysophyte species under different temperature and light conditions},
    author      = {Tingting Liu and Jianwei Yu and Ming Su and Zeyu Jia and Chunmiao Wang and Ye Zhang and Chunhua Dou and Michael Burch and Min Yang},
    year        = 2019,
    journal     = {Water Research},
    publisher   = {Elsevier {BV}},
    volume      = 157,
    pages       = {529--534},
    url         = {https://doi.org/10.1016/j.watres.2019.04.004},
    doi         = {10.1016/j.watres.2019.04.004}
}