Can sensory boar taint levels be explained by fatty acid composition and emitted volatile organic compounds in addition to androstenone and skatole content?
Garrido, María Dolores
Linares, María Belén
This study aimed at understanding which molecules were responsible for the differences existing in boar taint sensory evaluation. The latter was therefore linked to the results of skatole and androstenone chemical analyses, fatty acid composition and VOC profiles of heated backfat. This study confirmed that some discrepancy exists between chemical analysis and sensory evaluation of tainted backfats. Significant correlations between human nose scores and fatty acid composition were not revealed. Strong correlations between emissions and contents in skatole and androstenone were found. Oxidation products of polyunsaturated fatty acids, with fatty odor descriptors, were found to be more present in the VOC profiles of boar fat considered untainted through the human nose methodology. Weak coefficient of determination for partial least square regression indicates that other factors, yet unknown, are responsible for sensory evaluation outcomes. These findings hence support the idea that high human nose score is mainly due to boar taint compounds rather than general differences in VOC profiles.
663/664 - Food and nutrition. Enology. Oils. Fat
Is part of
Burgeon, Clément, Maria Font-i-Furnols, María Dolores Garrido, María Belén Linares, Yves Brostaux, Gerard Sabeña, Marie-Laure Fauconnier, and Núria Panella-Riera. 2023. "Can Sensory Boar Taint Levels Be Explained By Fatty Acid Composition And Emitted Volatile Organic Compounds In Addition To Androstenone And Skatole Content?". Meat Science 195: 108985. doi:10.1016/j.meatsci.2022.108985.
Grant agreement number
INIA/Programa Estatal de I+D+I orientada a los retos de la sociedad/RTA2017-00039-C02-02/ES/Desarrollo de estrategias tecnológicas que garanticen la calidad sensorial de la carne y productos derivados de cerdos machos enteros y permitan su comercialización en el mercado nacional y de exportación/Class&Mask
FEDER/ / /EU/ /
Qualitat i Tecnologia Alimentària
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- ARTICLES CIENTÍFICS 
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