Abstract
AbstractEarthy and musty off‐flavors were present in the fillets of largemouth bass Micropterus salmoides and white sturgeon Acipenser transmontanus grown in partial water‐recirculating aquaculture systems. Solid phase microextraction–gas chromatography–mass spectrometry revealed that geosmin and 2‐methylisoborneol in the flesh of these fish caused these off‐flavors.
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