Q&T the only place in Denmark where geosmin in fish meat can be measured

The volatile compound geosmin (geo = earth, soil; osme = smell) is an increasing cause of muddy off-flavour in aquacultured fish. At Q&T the relationship between geosmin in fish, geosmin in water and degree of off-flavour has been investigated and a good correlation was found. Analysis of volatiles in water samples is commercially available, but determination of volatile content in fish is performed only by special laboratories. Knowledge on the relationship between a specific geosmin concentration in the water and an expected content in the fish will, therefore, allow fish farmers to act on critical geosmin concentrations.

 

M.A. Petersen, G. Hyldig, B.W. Strobel, N.H. Henriksen, and N.O.G. Jørgensen: Chemical and Sensory Quantification of Geosmin and 2-Methylisoborneol in Rainbow Trout (Oncorhynchus mykiss) from Recirculated Aquacultures in Relation to Concentrations in Basin Water. J. Agric. Food Chem. 2011, 59, 12561–12568. 
(Feb 2012)