Thermal stratification controls taste and odour compounds by regulating the phytoplankton community in a large subtropical water source reservoir (Xin'anjiang Reservoir)

Abstract

2-Methylisoborneol (2-MIB) and geosmin are compounds released by algae that significantly degrade reservoir water quality, posing a threat to both the safety of drinking water and the quality of aquatic products sourced from these environments. However, few studies have explored how enhanced thermal stratification affects the occurrence and regulation of odorants in large drinking water reservoirs. Through systematic monitoring and investigation of Xin'anjiang Reservoir, we found that enhanced thermal stratification promotes filamentous cyanobacteria, particularly Leptolyngbya sp., as the primary contributor to 2-MIB production within the 1-10 m layer of the water column. The highest 2-MIB concentration, 92.5 ng/L, was recorded in the riverine region, which was 2.54 and 14.52 times higher than that in the transitional and central parts of the reservoir, respectively. Temperature indirectly impacted algal growth and odorant production by modulating TN/TP ratios. Geosmin concentration responded rapidly to relatively low TN/TP ratios (< 25). Our findings suggest that phosphorus control in estuaries should be enhanced during thermal stratification period. In summary, our study provides valuable insights to inform pragmatic water intake strategies and the distribution and release of odorants caused by thermal stratification. This is particularly relevant in the context of future global warming and extremely high temperatures during the warm season.

Keywords: Drinking water source reservoir; Odour compounds; Phytoplankton community; Thermal stratification.