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United States Department of Agriculture

Agricultural Research Service

Title: Geosmin and 2-Methylisoborneol Cause Off-Flavors in Cultured Largemouth Bass and White Sturgeon Reared in Recirculating-Water Systems

Authors
item Schrader, Kevin
item Rubio, Sonia - UNIVERSITY OF CA-DAVIS
item Piedrahita, Raul - UNIVERSITY OF CA-DAVIS
item Rimando, Agnes

Submitted to: North American Journal of Aquaculture
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: February 3, 2005
Publication Date: May 27, 2005
Citation: Schrader, K., Rubio, S.A., Piedrahita, R.H., Rimando, A.M. 2005. Geosmin and 2-Methylisoborneol Cause Off-Flavors in Cultured Largemouth Bass and White Sturgeon Reared in Recirculating-Water Systems. North American Journal of Aquaculture. 67:177-180.

Interpretive Summary: The compounds causing earthy and musty off-flavors in largemouth bass and white sturgeon being grown in aqualture tank systems were determined. The source of earthy off-flavor in the white sturgeon was indicated to be from a certain type of blue-green algae growing on the inside wall of the aquaculture tank.

Technical Abstract: Earthy and musty off-flavors were found to be present in the fillets of largemouth bass (Micropterus salmoides) and white sturgeon (Acipenser transmontanus) grown in partial recirculating aquaculture systems. Instrumental analysis using solid phase microextraction-gas chromatography-mass spectrometry revealed the cause of these off-flavors to be due to the presence of geosmin and 2-methylisoborneol in the flesh of these fish. One source of geosmin off-flavor in the sturgeon was determined to be from a certain type(s) of cyanobacteria (blue-green algae) growing on the inside walls of the aquaculture tank, although possible sources external to the tank (e.g., biofilter) were not examined.

Last Modified: 10/20/2014
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