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

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 d...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: Clément Burgeon, Alice Markey, Marc Debliquy, Driss Lahem, Justine Rodriguez, Ahmadou Ly, Marie-Laure Fauconnier
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI AG 2021-06-01
Schriftenreihe:Foods
Schlagworte:
back fat
boar taint
entire male pig
GC-MS
lipid oxidation
meat quality
Online-Zugang:https://www.mdpi.com/2304-8158/10/6/1311
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