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Can sensory boar taint levels be explained by fatty acid composition and emitted volatile organic compounds in addition to androstenone and skatole content?

Burgeon, Clément; Font-i-Furnols, Maria; Garrido, María Dolores et al.

2022 • In Meat Science, p. 108985

Peer Reviewed verified by ORBi

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https://hdl.handle.net/2268/295383

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10.1016/j.meatsci.2022.108985

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Keywords :

Food Science; Boar taint

Abstract :

[en] 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. Keywords: boar taint, androstenone, skatole, human nose, fatty acid, VOC

Disciplines :

Chemistry
Food science

Author, co-author :

Burgeon, Clément ; Université de Liège - ULiège > TERRA Research Centre > Chimie des agro-biosystèmes

Font-i-Furnols, Maria

Garrido, María Dolores

Linares, María Belén

Brostaux, Yves ; Université de Liège - ULiège > TERRA Research Centre > Modélisation et développement

Sabeña, Gerard

Fauconnier, Marie-Laure ; Université de Liège - ULiège > TERRA Research Centre > Chimie des agro-biosystèmes

Panella-Riera, Núria

Language :

English

Title :

Can sensory boar taint levels be explained by fatty acid composition and emitted volatile organic compounds in addition to androstenone and skatole content?

Publication date :

September 2022

Journal title :

Meat Science

ISSN :

0309-1740

eISSN :

1873-4138

Publisher :

Elsevier BV

Pages :

108985

Peer reviewed :

Peer Reviewed verified by ORBi

Additional URL :

https://api.elsevier.com/content/article/PII:S0309174022002534?httpAccept=text/xml

Available on ORBi :

since 03 October 2022

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