New
research reveals the taste of fish
Geosmin and
2-methylisoborneol occur naturally in lakes and watercourses, but excessive
concentrations of these two substances can give fish a "muddy" taste.
Researchers at the National Food Institute, Technical University of Denmark,
have now developed sensory profiles that can predict problems with taste in
aquaculture fish and thus make it possible to eliminate such problems entirely.
The sensory
panel at the National Food Institute have tasted their way through numerous
rainbow trout with various concentrations of geosmin and 2-methylisoborneol.
The purpose of the project was to develop sensory profiles of the taste and
smell of the fish to make it possible to predict taste problems in aquaculture
fish, with especial emphasis on off-taste and off-smell. The National Food
Institute was responsible for the development of the sensory profiles, while
the Faculty of Science, University of Copenhagen, handled the chemical analyses
for the two substances.
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