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

Mikael Agerlin Petersen; Grethe Hyldig; Bjarne W. Strobel; Niels H.  Henriksen; Niels O. G. Jørgensen

doi:10.1021/jf2033494

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

Mikael Agerlin Petersen, Grethe Hyldig, Bjarne W. Strobel, Niels H. Henriksen, Niels O. G. Jørgensen

30 Citations (Scopus)

Abstract

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.

Original language	English
Journal	Journal of Agricultural and Food Chemistry
Volume	59
Issue number	23
Pages (from-to)	12561-12568
Number of pages	8
ISSN	0021-8561
DOIs	https://doi.org/10.1021/jf2033494
Publication status	Published - 14 Dec 2011

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Petersen, M. A., Hyldig, G., Strobel, B. W., Henriksen, N. H., & Jørgensen, N. O. G. (2011). Chemical and sensory quantification of geosmin and 2-methylisoborneol in rainbow trout (Oncorhynchus mykiss) from recirculated aquacultures in relation to concentrations in basin water. Journal of Agricultural and Food Chemistry, 59(23), 12561-12568. https://doi.org/10.1021/jf2033494

Chemical and sensory quantification of geosmin and 2-methylisoborneol in rainbow trout (Oncorhynchus mykiss) from recirculated aquacultures in relation to concentrations in basin water. / Petersen, Mikael Agerlin; Hyldig, Grethe; Strobel, Bjarne W. et al.

In: Journal of Agricultural and Food Chemistry, Vol. 59, No. 23, 14.12.2011, p. 12561-12568.

Research output: Contribution to journal › Journal article › Research › peer-review

Petersen, MA, Hyldig, G, Strobel, BW, Henriksen, NH & Jørgensen, NOG 2011, 'Chemical and sensory quantification of geosmin and 2-methylisoborneol in rainbow trout (Oncorhynchus mykiss) from recirculated aquacultures in relation to concentrations in basin water', Journal of Agricultural and Food Chemistry, vol. 59, no. 23, pp. 12561-12568. https://doi.org/10.1021/jf2033494

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

abstract = "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.",

author = "Petersen, {Mikael Agerlin} and Grethe Hyldig and Strobel, {Bjarne W.} and Henriksen, {Niels H.} and J{\o}rgensen, {Niels O. G.}",

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doi = "10.1021/jf2033494",

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AU - Petersen, Mikael Agerlin

AU - Hyldig, Grethe

AU - Strobel, Bjarne W.

AU - Henriksen, Niels H.

AU - Jørgensen, Niels O. G.

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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.

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

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