Exploration of an odorous aldehydes and ketones produced by Uroglena americana using high resolution mass spectrometry, GC-Olfactometry, and multivariate analysis

Shinfuku, Yuta; Takanashi, Hirokazu; Nakajima, Tsunenori; Ogura, Akio; Kitamura, Hiroaki; Akiba, Michihiro

doi:10.1016/j.chemosphere.2020.127174

Cited by 4 publications

(2 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…While these studies show the efficacy of HRMS, its high sensitivity and selectivity bring about another formidable challenge: which of the detected components is a fishy odorant? As exemplified by our laboratory experiment, the number of components detected in an LC-HRMS analysis can reach thousands [90]. Employing some prioritization is consequently inevitable because identifying all of the detected components is impossible in terms of both time and cost.…”

Section: Approach Required To Solve the Problemmentioning

confidence: 98%

“…As its name suggests, MVA means a series of analytical methods which use multiple variables. In our study, a linear regression method called Interval Orthogonal Partial Least Square Regression Analysis (iOPLS-RA) was adopted to determine which components closely associated with fishy odor, and it successfully suggested a component (m/z 403.1625) as a candidate of fishy odorants [90]. In this case, the peak volumes of detected components were used as independent variables (X), and the number of Uroglena colony was used as a dependent variable (Y) to obtain a linear regression model.…”

Section: Approach Required To Solve the Problemmentioning

confidence: 99%

See 1 more Smart Citation

The Status Quo of Causal Substance Exploration for Fishy Odor in Raw Water for Taps

Shinfuku

Takanashi

Nakajima

et al. 2022

J. of Wat. & Envir. Tech.

Self Cite

View full text Add to dashboard Cite

Algal bloom in a closed water basin is sometimes problematic, especially in terms of the off-flavor in tap water because of an increased amount of odorous metabolites produced by them. Unfortunately, the current water purification process does not always function properly to remove odorants in tap water. Fishy odor is one of the most frequently detected off-flavor in tap water across the world and a number of papers have studied its occurrence mechanism; however, the determination of its causal substance remains rather formidable. The objective of this review paper is therefore to pave a way for unequivocal identification of a causal substance of the fishy odor. We propose that focusing on already reported odorants is not enough to achieve this; an unknown odorant possibly contributes to the occurrence of the fishy odor. An extensive exploration using a novel technique, such as a combination of high-resolution mass spectrometry and multivariate analysis, can be a promising methodology to discover proper odorant.

show abstract

Section: Approach Required To Solve the Problemmentioning

confidence: 98%

Section: Approach Required To Solve the Problemmentioning

confidence: 99%