Chemical and sensory quantification of geosmin and 2-methylisoborneol in rainbow trout (Oncorhynchus mykiss) from recirculated aquacultures in relation to concentrations in basin water

TY - JOUR

T1 - Chemical and sensory quantification of geosmin and 2-methylisoborneol in rainbow trout (Oncorhynchus mykiss) from recirculated aquacultures in relation to concentrations in basin water

AU - Petersen, Mikael Agerlin

AU - Hyldig, Grethe

AU - Strobel, Bjarne W.

AU - Henriksen, Niels H.

AU - Jørgensen, Niels O. G.

PY - 2011/12/14

Y1 - 2011/12/14

N2 - Globally, aquaculture systems with water recirculation experience increasing problems with microbial taste and odor compounds (TOCs) such as geosmin and 2-methylisoborneol (MIB). This study investigated the content of geosmin and MIB in water and the flesh of 200 rainbow trouts from eight recirculated aquaculture systems in Denmark. TOC content in the fish flesh was measured by a dynamic headspace extraction method and was evaluated by a sensory panel. The results showed significant correlations between TOC content in water and fish and between chemical analysis and sensory perception. When geosmin exceeded 20 ng/L in the water, 96% of the fish had an intense muddy flavor, but below 10 ng geosmin/L, 18% of the fish (only 3% in special depuration ponds) had an intense muddy flavor. The results indicate that TOC levels <10 ng/L will ensure that a negligible portion of the fish obtains an unpalatable taste and flavor due to TOCs.

AB - Globally, aquaculture systems with water recirculation experience increasing problems with microbial taste and odor compounds (TOCs) such as geosmin and 2-methylisoborneol (MIB). This study investigated the content of geosmin and MIB in water and the flesh of 200 rainbow trouts from eight recirculated aquaculture systems in Denmark. TOC content in the fish flesh was measured by a dynamic headspace extraction method and was evaluated by a sensory panel. The results showed significant correlations between TOC content in water and fish and between chemical analysis and sensory perception. When geosmin exceeded 20 ng/L in the water, 96% of the fish had an intense muddy flavor, but below 10 ng geosmin/L, 18% of the fish (only 3% in special depuration ponds) had an intense muddy flavor. The results indicate that TOC levels <10 ng/L will ensure that a negligible portion of the fish obtains an unpalatable taste and flavor due to TOCs.

U2 - 10.1021/jf2033494

DO - 10.1021/jf2033494

M3 - Journal article

C2 - 22040367

SN - 0021-8561

VL - 59

SP - 12561

EP - 12568

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 23

ER -