Developing and Understanding Olfactory Evaluation of Boar Taint

Heyrman, Evert; Janssens, Steven; Buys, Nadine; Vanhaecke, Lynn; Millet, Sam; Tuyttens, Frank; Wauters, Jella; Aluwé, Marijke

doi:10.3390/ani10091684

Cited by 4 publications

(3 citation statements)

References 34 publications

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“…Prior to the sensory profiling, the assessors were checked for their sensitivity to differentiate qualitatively and quantitatively the odor of skatole (SKA) and androstenone (AND) in low (0.5 µg/g), high (5 µg/g) and very high concentrations (50 µg/g) on paper strips following the procedure elaborated by The Institute for Agricultural, Fisheries and Food Research (ILVO) in Belgium [33]. The paper strips were prepared and delivered by ILVO.…”

Section: Sensory Profiling 231 Training Of the Assessors In Boar Taint Detectionmentioning

confidence: 99%

Sensory Profiling and Liking of Salami and Pancetta from Immunocastrated, Surgically Castrated and Entire Male Pigs

Żakowska‐Biemans

Kostyra

Škrlep

et al. 2021

Animals

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Consumer studies on acceptability of pork from immunocastrates (IC) and entire males (EM) are of primary importance, if these alternatives are to replace surgical castration (SC) of piglets. Data on the sensory traits and consumers acceptance of IC and EM meat products are still limited. Therefore, the purpose of the study was to (1) describe the sensory profile by quantitative descriptive analysis and (2) test the perception and consumer liking of salami (dry-fermented sausage) and pancetta (dry-cured belly) from EM, IC and SC animals. The consumer tests included the scaling method and check-all-that-apply. Profiling showed that EM products were scored lower in the overall sensory quality compared to IC or SC. EM products differed mainly from IC and SC in the intensity of the manure, sweat odor and flavor, persistent impression and texture (hardness, gumminess and easy to fragment). Salami samples did not differ in liking. In pancetta, the differences were significant for odor liking and visual quality (expected liking). Consumers did not perceive EM products as inferior in terms of liking, while sensory profiling indicated differences for boar taint presence and texture. Using meat originating from IC did not result in any differences in consumers acceptance as compared to products from SC.

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Section: Sensory Profiling 231 Training Of the Assessors In Boar Taint Detectionmentioning

confidence: 99%

Sensory Profiling and Liking of Salami and Pancetta from Immunocastrated, Surgically Castrated and Entire Male Pigs

Żakowska‐Biemans

Kostyra

Škrlep

et al. 2021

Animals

Self Cite

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“…Gender is supposed to have a small impact on the sensory quality of pork, including of boar taint, an off-flavor that is attributed to the presence of aldosterone, skatole and indole in the adipose tissue of mature male pigs [37][38][39][40], while gender plays an important role in determining the carcass commercial…”

Section: Gendermentioning

confidence: 99%

Exploring the Multifaceted Factors Affecting Pork Meat Quality

Pandey,

Kim,

Kim

et al. 2024

J Anim Sci Technol

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“…This could lead to different results for the same sample. This stresses the importance of standardizing sensory evaluation protocols, from the training of the assessors to the evaluation per se performed in the slaughterhouse [27,57,58].…”

Section: Understanding the Differences Between The Voc Profiles Generatedmentioning

confidence: 99%

Comprehensive SPME-GC-MS Analysis of VOC Profiles Obtained Following High-Temperature Heating of Pork Back Fat with Varying Boar Taint Intensities

Burgeon

Markey

Debliquy

et al. 2021

Foods

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Boar taint detection is a major concern for the pork industry. Currently, this taint is mainly detected through a sensory evaluation. However, little is known about the entire volatile organic compounds (VOCs) profile perceived by the assessor. Additionally, many research groups are working on the development of new rapid and reliable detection methods, which include the VOCs sensor-based methods. The latter are susceptible to sensor poisoning by interfering molecules produced during high-temperature heating of fat. Analyzing the VOC profiles obtained by solid phase microextraction gas chromatography–mass spectrometry (SPME-GC-MS) after incubation at 150 and 180 °C helps in the comprehension of the environment in which boar taint is perceived. Many similarities were observed between these temperatures; both profiles were rich in carboxylic acids and aldehydes. Through a principal component analysis (PCA) and analyses of variance (ANOVAs), differences were highlighted. Aldehydes such as (E,E)-nona-2,4-dienal exhibited higher concentrations at 150 °C, while heating at 180 °C resulted in significantly higher concentrations in fatty acids, several amide derivatives, and squalene. These differences stress the need for standardized parameters for sensory evaluation. Lastly, skatole and androstenone, the main compounds involved in boar taint, were perceived in the headspace at these temperatures but remained low (below 1 ppm). Higher temperature should be investigated to increase headspace concentrations provided that rigorous analyses of total VOC profiles are performed.

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Developing and Understanding Olfactory Evaluation of Boar Taint

Cited by 4 publications

References 34 publications

Sensory Profiling and Liking of Salami and Pancetta from Immunocastrated, Surgically Castrated and Entire Male Pigs

Sensory Profiling and Liking of Salami and Pancetta from Immunocastrated, Surgically Castrated and Entire Male Pigs

Exploring the Multifaceted Factors Affecting Pork Meat Quality

Comprehensive SPME-GC-MS Analysis of VOC Profiles Obtained Following High-Temperature Heating of Pork Back Fat with Varying Boar Taint Intensities

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