Open Access
Table 1
Sensory threshold concentrations (μg/kg) of 2-MIB and geosmin in different species of fish
| Fish species | Odour sources in fish samples | Evaluation method | 2-MIB / μg·kg–1 | Geosmin / μg·kg–1 | Ref. |
|---|---|---|---|---|---|
| Rainbow trout/Oncorhynchusmykiss | Cultured in off-flavour water | T* | — | 6 | [23] |
| Cultured in off-flavour water | T* | — | 0.9 | [12] | |
| Cultured in off-flavour water | T* | — | 1.5 | [24] | |
| Added to minced flesh | S** | 0.55 | 6.5 | [25] | |
| Bream/Abramisbrama | Added to minced flesh | S** | 0.095 | 0.9 | [25] |
| Pike/Esoxlucius | Added to minced flesh | S** | 0.085 | 0.59 | [25] |
| Pike perch/Sander lucioperca | Added to minced flesh | S** | 0.075 | — | [25] |
| Channel catfish/Ictaluruspunctatus | Cultured in off-flavour water | T* | — | 8.4 | [26] |
| Cultured in off-flavour water | S** &T* | 0.1-0.2 | 0.25-0.5 | ||
| Common carp/Cyprinuscarpio | Added to minced flesh | T* | — | 0.5 | [27] |
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