earthy flavour
a tainted flavour or odour of fish flesh caused by the chemicals geosmin and 2-methylisoborneal released by microorganisms in the water and taken up by fish through their gills. These chemicals have very low detection thresholds, about 1 nanog/l. Found in fresh and brackish water fish as the responsible Cyanobacteria (Anabaena (geosmin) and Oscillatoria (2-methylisoborneal)) do not grow in sea water. Also called muddy flavour

Dictionary of ichthyology. 2009.

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