The problem of taint in pork—III. Odour profile of pork fat and the interrelationships between androstenone, skatole and indole concentrations

Author:

Annor-Frempong I.E.,Nute G.R.,Whittington F.W.,Wood J.D.

Publisher

Elsevier BV

Subject

Food Science

Reference20 articles.

1. Sensoric evaluation of boar meat with different levels of androstenone and skatole;Andresen,1993

2. The problem of taint in pork I. Detection thresholds of and odour profile for androstenone and skatole in a model system;Annor-Frempong;Meat Sci.,1997

3. The problem of taint in pork II. The influence of androstenone, skatole and indole, presented individually and in combination in a model lipid base, on odour perception;Annor-Frempong;Meat Science,1997

4. The relationship between skatole and androstenone and odour/flavour of meat from entire male pigs;Bejerholm,1993

5. The relationship between skatole and androstenone content and sensory off-odour in entire male pigs;Berg,1993

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