Utilizing a consumer taste panel to assess the geosmin sensory detection threshold in market‐size Atlantic salmon, <i>Salmo salar</i> , produced in land‐based aquaculture systems

Abstract Microbially derived geosmin causes an earthy off‐flavor in Atlantic salmon, Salmo salar , produced in land‐based systems, placing these products at risk for rejection. Therefore, a study was conducted to investigate the geosmin sensory threshold in market‐size Atlantic salmon. When natural waterborne geosmin levels peaked in a partial reuse system, some fish were moved to depuration tanks, while others remained in water containing 12–25 ng/L geosmin. This approach yielded five groups of fish with average geosmin levels of 87 (Control), 181, 282, 366, and 482 ng/kg. Three microwaved fillet samples, two Controls, and one from another category, were blindly presented to 85 self‐identified salmon consumers across four triads with ascending geosmin concentrations. Panelists were asked to identify the different sample in each triad. This Ascending Concentration Series Method of Limits test determined that the best‐estimate geosmin threshold of all panelists was 381 ± 153 ng/kg. Only 44% of participants accurately detected geosmin within the tested range. However, 13% identified all samples correctly, demonstrating that highly sensitive consumers can detect a difference between salmon fillets with 87 and 181 ng/kg geosmin. These findings inform risk management decisions surrounding the detection of off‐flavor in Atlantic salmon harvested from land‐based aquaculture systems.