Abstract: The differences in the sensory quality of fillets from diploid and triploid rainbow trout from the same parents farmed under the same conditions were analyzed in terms of their color, texture, and flavor substances. Results showed that the yellowness value of diploid rainbow trout fillet was significantly higher than that of triploid rainbow trout fillet (P < 0.05), while no significant difference was found in lightness or redness values. The springiness and chewiness values of triploid rainbow trout were significantly higher than those of diploid rainbow trout (P < 0.05), while no significant difference in water-holding capacity or pH was observed. Triploid rainbow trout muscle had a richer taste than diploid rainbow trout muscle, and both had umami, salty, bitter and sweet tastes. In total, 77 volatile compounds were detected in each sample, and 1-octene-3-ol, hexanal, octanal, nonanal and (E)-2-nonenal were identified as the major characteristic compounds according to their odor activity values (OAV), which could present grassy, fatty and fruity flavors. The OAV of total characteristic odorant compounds in triploid rainbow trout fillet was significantly higher than that of diploid rainbow trout fillet (P < 0.05). This study shows that diploid and triploid rainbow trout have different sensory quality characteristics.

Key words: rainbow trout; color; texture; flavor substances