Quality of Rainbow Trout (Oncorhynchus mykiss) Reared in Recirculating Aquaculture System and during Depuration Based on Chemical and Sensory Analysis

Figure 3

PLS-R correlation loadings plot of the sensorial properties and off-flavor compound concentrations. REF, reference, 26 days of depuration; D0–16, 0–16 days of depuration; O, odor; T, taste; F, flavor; Total, total intensity; Gras, grass-like; Sea, sea-like; Fish, fish-like; Fat, fatty; SeaW, seaweed-like; Mud, mud-like; Earth, earthy; Mold, moldy; Must, musty; Ranc, rancid; Metal, metallic; Salt, salty; Bitt, bitter; AfterT, total intensity of aftertaste. Hex, hexanal; Met, methional; Oct, octanal; HexA, hexanoic acid; PhenA, phenylacetaldehyde; IPMP, 3-isopropyl-2-methoxypyrazine; Ace, acetoin; OctA, octanoic acid; IBMP, 3-isobutyl-2-methoxypyrazine; MIB, 2-methylisoborneol; Ter, α-terpineol; TCA, 2,4,6-trichloroanisole; Van, vanillin; GSM, geosmin.