Algae-induced taste and odour problems at low temperatures and the cold stress response hypothesis
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MINI-REVIEW
Algae-induced taste and odour problems at low temperatures and the cold stress response hypothesis Cheng Cen 1
&
Kejia Zhang 1 & Tuqiao Zhang 1 & Xinyan Zhou 1 & Renjie Pan 1
Received: 18 March 2020 / Revised: 3 August 2020 / Accepted: 10 August 2020 # Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract The existence of taste and odour (T&O) in drinking water is one of the principal causes of consumer complaints and is commonly related to algae growth. Numerous studies have confirmed the existence of algal blooms emerging specifically in lowtemperature periods, herein referred to as “cold algae”; these include chrysophytes, cryptophytes, dinoflagellates and diatoms. In addition, the adaption mechanisms of these “cold algae” involve high flexibility in their nutrient intake and to the hydrological characteristics of the waters and their high contents of intracellular polyunsaturated fatty acids (PUFAs). Like algae proliferating in higher temperature waters, cold algae can also produce offensive odours. The potential dominant T&O compounds of lowtemperature algae probably include saturated/unsaturated aldehydes and even some terpenoids. Among these, the polyunsaturated aldehydes (PUAs), the derivatives of polyunsaturated fatty acids, are the dominant T&O compounds and are probably synthesized during cell rupture. It was found that, for cold algae, low temperature may have a favourable effect on the generation of algae-induced T&O compounds. Furthermore, to better understand the internal mechanisms of algal T&O production, the stress response theory is introduced, which provides ideas for T&O control in raw water and in water treatment. Finally, implications for T&O management are given based on this review. Key points • Like algae proliferating in higher temperature waters, cold algae can produce offensive odours. • Low temperatures may have a favourable effect on the generation of algae-induced T&O compounds. • The stress response theory can help to better understand the internal mechanisms of algal T&O production. Keywords Taste and odour (T&O) . Algae . Low temperature . Stress response
Introduction With elevated requirements for drinking water quality (Baudart et al. 2017), taste and odour (T&O) issues, which are relatively subjective factors in drinking water quality, have increasingly attracted attention (Krasner et al. 1983; Zhang et al. 2019a). It may be natural for users to assume that tap water with an off flavour is not healthy (Guo et al. 2019; Sun et al. 2014), and T&O issues in drinking water are one of the principal causes of consumer complaints, decreasing confidence in the water supply (Faruqi et al. 2018). Many T&O * Kejia Zhang [email protected] 1
College of Civil Engineering and Architecture, Zhejiang University, Hangzhou 310058, Zhejiang, China
episodes, which have been widely investigated, are generated by the volatile secondary metabolites of microbes or algae in natural waters (Huisman et al. 2018; Zhang et al. 2019b). According to the survey by the America
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