Off-Flavors In Aquacultured Products: Part I: Geosmin, 2-Methylisobomeol

摘要

The sensory profile of aquacultured fish and shellfish is the result of several compositional and environmental factors. Compounds produced by microflora or chemicals in the growing water have a significant effect on sensory composition. Additionally,naturally occurring enzymes or those produced by bacteria in the fish or shellfish tissue can result in significant sensory changes. Biochemical reactions from auto-oxidation, processing operations, packaging materials and diet can also affect sensory composition.