Modifying Headspace Sampling Environment Improves Detection of Boar Taint Compounds in Pork Fat Samples

Author:

Burgeon Clément1ORCID,Markey Alice2ORCID,Brostaux Yves3ORCID,Fauconnier Marie-Laure1ORCID

Affiliation:

1. Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, Université de Liège, Passage des Déportés 2, 5030 Gembloux, Belgium

2. Laboratory of Numerical Genetics Genomics and Modelling, Gembloux Agro-Bio Tech, Université de Liège, Passage des Déportés 2, 5030 Gembloux, Belgium

3. Statistics, Informatics, and Applied Modeling Unit, Department of AgroBioChem, Gembloux Agro-Bio Tech, Université de Liège, Passage des Déportés 2, 5030 Gembloux, Belgium

Abstract

The extraction of boar taint compounds from pork fat samples was performed under various temperature (150, 300 and 450 °C) and atmosphere (air, nitrogen and reduced pressure) conditions. This aimed at understanding which conditions allow the greatest extractions of indole, skatole and androstenone (present in backfat in low concentrations) while limiting the presence of other VOCs in the headspace of heated fat (interfering with correct VOC-based detection of boar taint compounds). Indole and skatole were extracted in the greatest concentrations when heating backfat at 450 °C under reduced pressure, while androstenone was highest when heating at 300 °C under reduced pressure. Oxidation products were most abundant under air conditions, nitrogenated products appeared in the presence of a nitrogen-enriched atmosphere, and lastly, molecules intrinsic to boar fat saw their headspace concentration increase with reduced pressure. The combination of 450 °C and reduced pressure atmosphere was suggested for the heating of backfat prior to detection with analytical methods and to complement the current sensory analysis.

Funder

European Regional Development Fund

Publisher

MDPI AG

Subject

Physical and Theoretical Chemistry,Analytical Chemistry

Reference51 articles.

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