Juliana Pereira de Souza

Off-flavors in fish and water are considered a worldwide problem. Several factors, such as the presence of phosphorus, micronutrients, and organic matter, contribute to phytoplankton proliferation and the production of off-flavors. Geosmin and 2-methylisoborneol are the most common off-flavors that confer the smell of earth or mold to water and fish. These metabolites are not considered toxic, but they can be easily transferred from water to living organisms and accumulate in the biota, up the trophic levels and to consumers, including fish species. Numerous processes have been studied to eliminate or reduce the presence of off-flavors in recirculating aquaculture systems. Managing off-flavors must be eco-friendly and consumer-friendly. Strategies against off-flavors must be efficient and low-cost. However, these solutions may be different for each fish production system. We review herein the main compounds produced by cyanobacteria that can accumulate in fish used in aquaculture that can affect the quality of food, as well as production costs and consumer preference.

@LatinXChem is a virtual forum through which the community of Latin American chemists, located anywhere in the world, can share and discuss their research results and advances. More than 1200 posters from 43 countries were received in its first version, with 20 million impacts on Twitter. The second event organized by @LatinXChem will be the #LXChem2021 Conference (September 20, 2021), where posters divided into eleven categories can be discussed via Twitter.