The problem of taint in pork—II. The influence of skatole, androstenone and indole, Presented individually and in combination in a model lipid base, on odour perception-Reference-Cited by-同舟云学术

The problem of taint in pork—II. The influence of skatole, androstenone and indole, Presented individually and in combination in a model lipid base, on odour perception

Published:1997-09 Issue:1-2 Volume:47 Page:49-61
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

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. Detection thresholds and Odour profiles for skatole and androstenone;Annor-Frempong;Meat Science,1997

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

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

5. Contributions of fat androstenone and skatole to boar taint: 1. Sensory attributes of fat and pork meat;Bonneau;Livestock Production Science,1992

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