Fatty acid composition and its association with chemical and sensory analysis of boar taint.

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 Chem

journal_title

Food chemistry

authors

Liu X,Trautmann J,Wigger R,Zhou G,Mörlein D

doi

10.1016/j.foodchem.2017.03.112

subject

Has Abstract

pub_date

2017-09-15 00:00:00

pages

301-308

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(17)30510-1

journal_volume

231

pub_type

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