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Nine dissolved taste and odor compounds ( T & O), namely DMS, DMDS, DMTS, β⁃cyclocitral, β⁃ionone, MIB, GEO, IBMP and IPMP were investigated in three water areas (Lake Shuiguo, Lake Guozheng and Lake Tangling) of Lake Donghu monthly in 2014. According to the changes of the nine T & O compounds and related environmental factors of each month, relation⁃ ships of these compounds as well as the relationships with environmental factors were analyzed in this study. It was found that the concentrations of the nine T & O compounds were higher in the summer and fall than in the winter and spring. The seasonal concen⁃ trations of DMS, DMDS, DMTS, β⁃cyclocitral and β⁃ionone were high and their concentrations all surpassed OTC (Over The Count) in the summer, while other T & O compounds made little contributions to the odor problems of Lake Donghu because of their relative low concentrations. Low concentrations of β⁃cyclocitral and β⁃ionone can make water smell flavoury while DMS and DMTS contribute fusty smelling, making the main odors that led Lake Donghu smelly. As for the distributions of odors, the yearly concentrations of DMS, DMDS, β⁃cyclocitral and β⁃ionone in Lake Guozheng were all lower than that of the other two areas in Lake Donghu. Based on the relative low concentrations of total nitrogen and chlorophyll⁃a(Chl.a) and the relative low influence of human activities on Lake Guozheng, odor problem in this area is lighter than that of Lake Shuiguo and Lake Tangling. Meanwhile, there were significantly positive correlations between concentrations of Chl.a and the three taste and odor compounds (DMTS, β⁃cy⁃

Relationships of water taste and odor compounds and their related environmental factors in Lake Donghu, Wuhan