Fat Components, Unsaponifiable Fraction of Pork Fat as Related to Boar Odor

Williams, L. D.; Pearson, A. M.

doi:10.1021/jf60142a025

Cited by 16 publications

(1 citation statement)

References 3 publications

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“…Only one published work has dealt with the presence of cholesterol oxides in pork fat (18). Williams and Pearson isolated and tentatively identified 7-ketocholesterol from the unsaponifiable fi'action <)f pork fat.…”

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Cholesterol oxides in Swedish food and food ingredients: Lard and bacon

Nourooz‐Zadeh

Appelqvist

1989

J Americ Oil Chem Soc

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Lard samples, manufactured from adipose tissue, were found to contain traces and/or quantifiable concentrations of certain cholesterol oxides, viz., 5α‐, 6α‐epoxycholestanol, 7‐ketocholesterol, 7α‐hydroxycholesterol, 20α‐hydroxycholesterol and 25‐hydroxycholesterol at the detection limit 0.1 ppm. The influence of steam refining and chemical refining on the cholesterol oxide levels in a few of the crude lard samples was investigated. The analyses showed that these processes had no appreciable effect on the concentrations of cholesterol oxides, compared with the controls. Analysis of cold‐stored consumer packages of lard (2‐mo old up to 18‐mo old samples) indicated that there were no differences in the pattern of cholesterol oxides. On the other hand, storage of refined superior and regular grade lard samples at 50°C for up to 18 days caused only a slight increase in the levels of the isomeric 5,6‐epoxycholestanols. Raw bacon, bacon fried at 170°C for 10 and 20 min and bacon dripping were analyzed. The analyses showed that quantifiable levels of 5α‐,6α‐epoxycholestanol, C‐7 oxidation derivatives of cholesterol and 25‐hydroxycholesterol could be detected only in the fried rind. A substantial amount (about 0.5 ppm) of a cholesterol metabolite was detected in the lard samples. Its identification as 7α‐hydroxycholest‐4‐en‐3‐one was based on the comparison of RRT value and mass spectral information, as TMS‐ether, to that of synthetic 7α‐hydroxycholest‐4‐en‐3‐one.

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Cholesterol oxides in Swedish food and food ingredients: Lard and bacon

Nourooz‐Zadeh

Appelqvist

1989

J Americ Oil Chem Soc

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5α‐androst‐16‐ene‐3‐one:—Compound responsible for taint in boar fat

Patterson¹

1968

J Sci Food Agric

370

145

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The volatile compounds stripped from boar, hog and gilt fats under conditions of high vacuum and elevated temperature have been subjected to gas chromatographic and olfactory analysis. The compound primarily responsible for the taint of boar fat has been isolated and identified by mass spectrometry as 5α‐androst‐16‐ene‐3‐one. It has an unpleasant odour of perspiration and is detectable in most boars of 200 lb live‐weight and over but not in hogs or gilts.

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Fettsäure‐Geradeausdestillation unter besonderer Berücksichtigung des Umweltschutzes und der Wirtschaftlichkeit I

Stage¹

1974

Fette, Seifen, Anstrichm.

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Die vorliegende Arbeit behandelt, wie einerseits durch zweckentsprechende Schaltung sowie Konstruktion der Einzelelemente unter besonderer Beriicksichtigung des thermischen und oxydativen Verhaltens der Fettsauren si& geringe Betriebskosten ermoglichen lassen und andererseits gleichzeitig ohne wesentlime Mehraufwendungen die heutigen Belange des Umweltschutzes Beriidtsichtigung finden konnen. Dabei zeigt sich durchweg, daD verniinftig formulierte Umweltforderungen nicht ,,anlagenfeindlich" sein miissen. Dies wird eingehend an Hand des ACV-Verfahrens zur Geradeausdestillation erlautert, mit dem sich die heutigen bzw. in Kiirze zu erwartenden gesetzlichen Forderungen praktisch ohne Mehraufwendungen erfiillen lassen.

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Fat Components, Unsaponifiable Fraction of Pork Fat as Related to Boar Odor

Cited by 16 publications

References 3 publications

Cholesterol oxides in Swedish food and food ingredients: Lard and bacon

Cholesterol oxides in Swedish food and food ingredients: Lard and bacon

5α‐androst‐16‐ene‐3‐one:—Compound responsible for taint in boar fat

Fettsäure‐Geradeausdestillation unter besonderer Berücksichtigung des Umweltschutzes und der Wirtschaftlichkeit I

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