Identification, Analysis, and Removal of Geosmin from Muddy-Flavored Trout

Abstract

Geosmin has been isolated and identified, using gas-chromatographic, mass-spectrometric and organoleptic analysis, as the principal compound responsible for the muddy flavor in fish from various saline lakes in western Canada. A method for quantitative estimation of geosmin has been described and evaluated. Placing of muddy-flavored rainbow trout (Salmo gairdneri) in clean water resulted in reduction of flavor to the borderline level between 3 and 5 days, and of geosmin concentration from 1.1 to 0.3 μg/100 g of flesh in 14 days. The taste threshold level of geosmin was estimated to be 0.6 μg/100 g flesh.