Instrumental versus sensory detection of off-flavors in farm-raised channel catfish


Results from an instrumental method for determining the presence of the earthy, muddy or bluegreen off-flavor in catfish were compared with those of four professional flavor checkers. Solid phase microextraction and gas chromatography/mass spectrometry were used to detect the off-flavor compounds, 2-methylisoborneol and geosmin. The odor threshold for an… (More)


3 Figures and Tables

Slides referencing similar topics