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

Table 3

Detected concentrations of the off-flavor compounds in the inlet water from Lake Peurunka.

Compound	Inlet water
Acetoin	22.8 ± 1.2
GSM	2.7 ± 0.2
Hexanal	17.5 ± 5.5
Hexanoic acid	<LOD
IBMP	<LOD
IPMP	<LOD
MIB	6.9 ± 5.6
Methional	5.3 ± 1.8
Octanal	<LOD
Octanoic acid	26.5 ± 3.7
Phenylacetaldehyde	2.1 ± 0.3
TCA	0.1 ± 0.1
α-Terpineol	9.6 ± 2.5
Vanillin	5.7 ± 0.9

<LOD below the limit of detection. Inlet water was also used for the depuration (ng L⁻¹, ±SD, n = 6).