Abstract：
:A certain level of disagreement between the chemical analysis of androstenone and skatole and the human perception of boar taint has been found in many studies. Here we analyze whether the fatty acid composition can explain such inconsistency between sensory evaluation and chemical analysis of boar taint compounds. Therefore, back fat samples (n=143) were selected according to their sensory evaluation by a 10-person sensory panel, and the chemical analysis (stable isotope dilution analysis with headspace solid-phase microextraction and gas chromatography-mass spectrometry) of androstenone and skatole. Subsequently a quantification of fatty acids using gas chromatography-flame ionization detection was conducted. The correlation analyses revealed that several fatty acids are significantly correlated with androstenone, skatole, and the sensory rating. However, multivariate analyses (principal component analysis) revealed no explanation of the fatty acid composition with respect to the (dis-)agreement between sensory and chemical analysis.
journal_name
Food Chemjournal_title
Food chemistryauthors
Liu X,Trautmann J,Wigger R,Zhou G,Mörlein Ddoi
10.1016/j.foodchem.2017.03.112subject
Has Abstractpub_date
2017-09-15 00:00:00pages
301-308eissn
0308-8146issn
1873-7072pii
S0308-8146(17)30510-1journal_volume
231pub_type
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