Evaluation of geosmin and 2-methylisoborneol off-flavour in smoked rainbow trout fillets using instrumental and sensory analyses

Aquaculture Research

Volumn 43, Issue 1, 2012, Pages 149-153

  Zimba, Paul V ^a   Schrader, Kevin K ^b   Hyldig, Grethe ^c   Strobel, Bjarne W ^d   Jørgensen, Niels O G ^d  

^a TEXAS A AND M UNIVERSITY CORPUS CHRISTI   (United States)

^b NATURAL PRODUCTS UTILIZATION RESEARCH UNIT   (United States)

^c TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^d UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

2 methylisoborneol; Geosmin; Off flavour; Rainbow trout

Indexed keywords

AQUACULTURE INDUSTRY; BIOACCUMULATION; CYANOBACTERIUM; FOOD PROCESSING; FOOD QUALITY; MEAT; METABOLITE; SALMONID;

DENMARK;

EID: 83055183084     PISSN: 1355557X     EISSN: 13652109     Source Type: Journal    
DOI: 10.1111/j.1365-2109.2011.02795.x     Document Type: Article

References (20)

1. Bett K.L., Ingram D.A., Grimm C.C., Vinyard B.T., Boyette K.D.C. & Dionigi C.P. (2000) Alteration of the sensory perception of the muddy/earthy odorant 2-methylisoborneol in channel catfish Ictalurus punctatus fillet tissues by addition of seasonings. Journal of Sensory Studies15, 459-472.
2. Dionigi C.P., Johnsen P.B. & Vinyard B.T. (2000) The recovery of flavor quality by channel catfish. North American Journal of Aquaculture62, 189-194.
3. Engle C.R., Pounds G.L. & van der Ploeg M. (1995) The cost of off-flavour. Jorunal of the. World Aquaculture Society26, 297-306.
4. Grimm C.C., Lloyd S.W. & Zimba P.V. (2004) Instrumental versus sensory detection of off-flavors in farm-raised channel catfish. Aquaculture236, 309-319.
5. Guttman L. & van Rijn J. (2008) Identification of conditions underlying production of geosmin and 2-methylisoborneol in a recirculating system. Aquaculture279, 85-91.
6. Guttman L. & van Rijn J. (2009) 2-Methylisoborneol and geosmin uptake by organic sludge derived from a recirculating aquaculture system. Water Research43, 474-480.
7. Hyldig G. (2009a) Sensory aspects of heat treated seafood. In: Handbook of Seafood and Seafood Products Analysis, ed. by L.M.L.Nollet & F.Toldra ), pp. 499-514. Taylor & Francis, New York, NY, USA.
8. Hyldig G. (2009b) Sensory descriptors. In: Handbook of Seafood and Seafood Products Analysis, ed. by L.M.L.Nollet & F.Toldra ), pp. 481-498. Taylor & Francis, New York, NY, USA.
9. Lloyd S.W. & Grimm C.C. (1999) Analysis of 2-methylisoborneol and geosmin in catfish by microwave distillation-solid-phase microextraction. Journal of Agricultural Food and Chemistry47, 164-169.
10. Lloyd S.W., Lea J.M., Zimba P.V. & Grimm C.C. (1998) Rapid analysis of geosmin and 2-methylisoborneol in water using solid phase micro extraction procedures. Water Research32, 2140-2146.
11. Meilgaard M.M., Civille G.V. & Carr T. (2007) Sensory Evaluation Techniques, 4th edn. Taylor & Francis, New York, NY, USA.
12. Omrani P., Masson E., Pizzi A. & Mansouri H.R. (2008) Emission of gases and degradation volatiles from polymeric wood constituents in friction welding of wood dowels. Polymer Degradation and Stability93, 794-799.
13. Robertson R.F., Jauncey K., Beveridge M.C.M. & Lawton L.A. (2005) Depuration rates and the sensory threshold concentration of geosmin responsible for earthy-musty taint in rainbow trout, Onchorhynchus mykiss. Aquaculture245, 89-99.
14. Robertson R.F., Hammond A., Jauncey K., Beveridge M.C.M. & Lawton L.A. (2006) An investigation into the occurrence of geosmin responsible for earthy-musty taints in UK farmed rainbow trout, Onchorhynchus mykiss. Aquaculture259, 153-163.
15. Schrader K.K. & Summerfelt S.T. (2010) Distribution of off-flavor compounds and isolation of geosmin-producing bacteria in a series of water recirculating systems for rainbow trout culture. North American Journal of Aquaculture72, 1-9.
16. Schrader K.K., Nanayakkara N.P.D., Tucker C.S., Rimando A.M., Ganzera M. & Schaneberg B.T. (2003) Novel derivatives of 9, 10-anthraquinone are selective algicides against the musty-odor cyanobacterium Oscillatoria perornata. Applied and Environmetnal Microbiology69, 5319-5327.
17. Selli S., Prost C. & Serot T. (2009) Odour-active and off-odour components in rainbow trout (Oncorhynchus mykiss) extracts obtained by microwave assisted distillation-solvent extraction. Food Chemistry114, 317-322.
18. Smith J.L., Boyer G.L. & Zimba P.V. (2008) A review of cyanobacterial odorous and bioactive metabolites: impacts and management alternatives in aquaculture. Aquaculture280, 5-20.
19. Tucker C.S. (2000) Off-flavor problems in aquaculture. Reviews in Fisheries Science8, 1-44.
20. Zaitlin B. & Watson S.B. (2006) Actinomycetes in relation to taste and odour in drinking water: myths, tenets and truths. Water Research40, 1741-1753.