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

Table 1

Selected off-flavor compounds, induced aromas, solubilities in water (at 20°C), and sensory limits reported in the literature.

Compound	Aroma	Solubility in water at 20°C	Sensory limit	Media	Reference
Acetoin/3-hydroxy-butan-2-one/	Buttery	1,000 g L^−1	150 mg L^−1	Wine	[35]
Caproic acid/hexanoic acid	Goat-like	10.8 g L^−1	420 µg L^−1 1.8–3.6 mg L^−1	Wine, tea	[36, 37]
Caproic aldehyde/hexanal	Grass	4.49 g L^−1	0.3 14 µg L^−1	Water	[38]
Caprylic acid/octanoic acid	Fruity-acid, irritating	0.68 g L^−1	500 µg L^−1 0.16–1.9 mg L^−1	Wine, tea	[36, 37]
Caprylic aldehyde/octanal	Fruit-like, citrussy	560 mg L^−1	0.7–1.75 µg L^−1	Water, wine	[38]
Geosmin/dimethyl-8-hydronaphtalen	Musty	160 mg L^−1	2–10 ng L^−1, 15 ng L^−1, 250–900 ng kg^−1	Water, fish	[27, 39, 40]
3-Isobutyl-2-methoxy- pyrazine	Undesirable, musty	20.9 g L^−1	1–2 ng L^−1	Wine, water	[41, 42]
2-Isopropyl-3-methoxypyrazine	Undesirable, musty	61.4 g L^−1	2 ng L^−1	Water	[41, 42]
2-Methylisoborneol	Earthy	305 mg L^−1	100–700 ng kg^−1, 2–10 ng L^−1, 15 ng L^−1	Fish, water	[25, 39, 40]
3-(Methylthio)propion-aldehyde	Onion-like, meat-like	insoluble	0.2–0.5 µg L^−1	Beer, water	[43, 44]
Phenylacetaldehyde	Sweet, rose, flowery	2.21 g L^−1	1 µg L^−1	Water	[43]
α-Terpineol	Terpenic	2.4 g L^−1	330–350 µg L^−1	Water	[19]
2,4,6-Trichloroanisole	Medicinal, phenolic, iodine-like	11.8 mg L^−1	1–10 ng L^−1, 7 ng L^−1	Water	[42, 45]
Vanillin/4-hydroxy-3-methoxybenzaldehyde	Vanilla, sweet	10 g L^−1	20 µg L^−1	Water	[46]