Stability of boar taint compounds during storage

Evert Heyrman, Lynn Vanhaecke , Sam Millet, Frank Tuyttens, Bart Ampe, Steven Janssens, Nadine Buys, Jella Wauters, Kaat Verplancken, Christof Van Poucke, Marijke Aluwé

    Onderzoeksoutput: Hoofdstuk in Boek/Rapport/CongresprocedureC3: Congres abstract


    compounds responsible for boar taint are skatole (SKA), androstenone (AND), and to a lesser extent indole (IND).
    Many studies on the subject of boar taint rely on sensory and chemical evaluation of boar taint. The latter consists of
    measuring the concentrations of SKA, AND, and IND in fat. In such studies fat samples are often kept frozen at -20 °C
    before they are analyzed. It is generally considered acceptable to do this as the boar taint compounds are assumed
    to be stable. This study involves two experiments to confirm this hypothesis. For each experiment, 20 non-tainted
    (NT) and 10 tainted (T) backfat samples were selected and divided in smaller samples (2×2 cm) which were kept at
    certain temperatures and analyzed repetitively at set times. Analysis consisted of sensory analysis by an olfactory
    expert panel as well as chemical analysis for boar taint compounds. In experiment I, storage temperatures were
    4, -20 and -80 °C and timepoints were day 0, 1, 3, and week 1, 2, 4, 10, 20. In experiment II, storage temperature
    was -20 °C and the timepoints were day 0, 1, 2, 3, and week 1. In this second experiment the chemical analysis
    was done in 2 independent laboratories. In experiment I, a drop in SKA and AND concentration was seen in the
    first days for some samples, but this was not confirmed by experiment II. In experiment II there was considerable
    inter- and intra-laboratory variation. Storing fat samples at -20 °C had only limited effect on boar taint compound
    concentrations and sensory perception of boar taint.
    Aantal pagina's1
    Plaats productieTallinn
    StatusGepubliceerd - 28-aug-2017
    Duur: 27-aug-20171-sep-2017

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