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Fast and solvent-free quantitation of boar taint odorants in pig fat by stable isotope dilution analysis–dynamic headspace-thermal desorption–gas chromatography/time-of-flight mass spectrometry

Authors
  • Fischer, Jochen
  • Haas, Torsten
  • Leppert, Jan
  • Schulze Lammers, Peter
  • Horner, Gerhard
  • Wüst, Matthias
  • Boeker, Peter1, 2, 3, 1, 4, 5, 6, 7
  • 1 University of Bonn
  • 2 Institute for Agricultural Engineering
  • 3 Work Group on Trace Gas and Odor Measurement
  • 4 Department of Nutrition and Food Sciences
  • 5 Bioanalytics
  • 6 Five Technologies GmbH
  • 7 ELFI Analytik GbR
Type
Published Article
Journal
Food Chemistry
Publisher
Elsevier
Publication Date
Jan 01, 2014
Accepted Date
Feb 19, 2014
Volume
158
Pages
345–350
Identifiers
DOI: 10.1016/j.foodchem.2014.02.113
Source
Elsevier
Keywords
License
Unknown

Abstract

Boar taint is a specific off-odour of boar meat products, known to be caused by at least three unpleasant odorants, with very low odour thresholds. Androstenone is a boar pheromone produced in the testes, whereas skatole and indole originate from the microbial breakdown of tryptophan in the intestinal tract. A new procedure, applying stable isotope dilution analysis (SIDA) and dynamic headspace-thermal desorption–gas chromatography/time-of-flight mass spectrometry (dynHS-TD–GC/TOFMS) for the simultaneous quantitation of these boar taint compounds in pig fat was elaborated and validated in this paper. The new method is characterised by a simple and solvent-free dynamic headspace sampling. The deuterated compounds d3-androstenone, d3-skatole and d6-indole were used as internal standards to eliminate matrix effects. The method validation performed revealed low limits of detection (LOD) and quantitation (LOQ) with high accuracy and precision, thus confirming the feasibility of the new dynHS-TD–GC/TOFMS approach for routine analysis.

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