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Title: Evaluation of geosmin and 2-methylisoborneol off-flavor in smoked rainbow trout fillets by instrumental and sensory analyses

Author
item ZIMBA, PAUL - Texas A&M University
item Schrader, Kevin
item HYLDIG, GRETHE - Technical University Of Denmark
item STROBEL, BJARNE - University Of Copenhagen
item JORGENSEN, NIELS O.G. - University Of Copenhagen

Submitted to: Aquaculture Research
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/3/2010
Publication Date: 1/2/2012
Citation: Zimba, P.V., Schrader, K., Hyldig, G., Strobel, B.W., Jorgensen, N. 2012. Evaluation of geosmin and 2-methylisoborneol off-flavor in smoked rainbow trout fillets by instrumental and sensory analyses. Aquaculture Research. 43:149-153.

Interpretive Summary: Commercially-produced rainbow trout fillets contained the “musty” compound 2-methylisoborneol at levels high enough to cause off-flavor. The “smoked” flavor imparted to the fillets was not adequate in masking the musty off-flavor.

Technical Abstract: Secondary metabolites produced by cyanobacteria and other microorganisms include odorous compounds that can taint aquaculture products, rendering them unsalable. Many wild and cultured fish species are affected by off-flavour. Herein, we describe off-flavour occurrence in rainbow trout raised in a recirculation trout production system in Denmark. Smoked fish from two facilities contained MIB concentrations as much as 100X sensory threshold levels.