- Day 1, May 15（Wed.） Room P (Multi-purpose Hall)
Exploration of a Causative Compound of Fishy Smell in Raw Waters by Combining LC-HRMS and GC-O-HRMS with Multivariate Analyses
Few papers have been reported so far which successfully identified a causative compound of fishy-smell, the second most common off-flavor of tap water in Japan.The objective of this study is therefore to explore a causative compound of fishy-smell and partially estimate its structure. To achieve this, raw water samples and cultured medium with Uroglena americana (U.americana), a well-known causative organism, were analyzed by liquid chromatography–high resolution mass spectrometer (LC-HRMS), gas chromatography-olfactoametry-high resolution mass spectrometer (GC-O-HRMS), differential analysis, and interval Orthogonal Projections to Latent Structures regression analysis (iOPLS). As a result, one candidate was acquired and its molecular formula was estimated to be C13H20O3 based on its accurate mass and natural isotopic pattern. The candidate was both detected in the raw water and the cultured media. The GC retention time of the candidate was 9.65 min, and seaweed smell was observed by GC-O analysis at around the retention time. It was suggested by LC-MS/MS analysis that the candidate contain hydroxy group, methoxy-substituted cyclohexane, and enol moiety.