Comparative Aroma Extract Dilution Analysis (cAEDA) of Fat from Tainted Boars, Castrated Male Pigs, and Female Pigs-Reference-Cited by-同舟云学术

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Comparative Aroma Extract Dilution Analysis (cAEDA) of Fat from Tainted Boars, Castrated Male Pigs, and Female Pigs

Published:2016-12-28 Issue:10 Volume:66 Page:2403-2409
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Gerlach Christoph¹²,Leppert Jan³,Santiuste Alicia Chamarro¹,Pfeiffer Anne¹,Boeker Peter³,Wüst Matthias¹^ORCID

Affiliation:

1. Institute of Nutritional and Food Sciences, Chair of Bioanalytics, University of Bonn, Endenicher Allee 11-13, D-53115 Bonn, Germany

2. ELFI Analytik GbR, Massenhausener Straße 18a, D-85375 Neufahrn, Germany

3. Institute of Agricultural Engineering, University of Bonn, Nußallee 5, D-53115 Bonn, Germany

Funder

Deutsche Forschungsgemeinschaft

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b04747

Reference45 articles.

1. Physiological aspects of androstenone and skatole formation in the boar—A review with experimental data

2. An international study on the importance of androstenone and skatole for boar taint: levels of androstenone and skatole by country and season

3. Norwegian consumers' acceptability of boar tainted meat with different levels of androstenone or skatole as related to their androstenone sensitivity

4. Pig meat quality from entire males

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2. An overlooked compound contributing to boar taint and consumer rejection of meat products: 2-Aminoacetophenone;Meat Science;2024-07

3. Molecular-Sensory Decoding of the Citrus latifolia Aroma;Journal of Agricultural and Food Chemistry;2024-06-17

4. Differential Regulation of Male-Hormones-Related Enhancers Revealed by Chromatin Accessibility and Transcriptional Profiles in Pig Liver;Biomolecules;2024-04-01

5. Characterization of Volatile Flavor Compounds in Dry-Rendered Beef Fat by Different Solvent-Assisted Flavor Evaporation (SAFE) Combined with GC–MS, GC–O, and OAV;Foods;2023-08-23

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