Geosmin and 2-Methylisoborneol Implicated as a Cause of Muddy Odor and Flavor in Commercial Fish from Cedar Lake, Manitoba

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Abstract
A muddy flavor and odor in commercial fish from Cedar Lake resulted in the closure of the commercial fishing season. Gas–liquid chromatography indicated the presence of geosmin and 2-methylisoborneol which are known to cause a muddy flavor in fish. The source of these compounds was not established but they are known to be produced by blue-green algae and actinomycetes.Key words: organoleptic properties, geosmin, 2-methylisoborneol, commercial species, freshwater, Cedar Lake, Manitoba; Stizostedion vitreum vitreum, Esox lucius, Coregonus artedii, Coregonus clupeaformis

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