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Compounds related to boar taint

1

Boar taint affects the acceptability of pork and pork products to consumers. Do you know which of the following compounds are mainly responsible for the sensory perception of boar taint? (You can choose more than one answer.)

a)
b)
c)
d)
e)

Yes, that's correct.

  • Androstenone (5α-androst-16-ene-3-one): It was isolated by Patterson in 1968 for the first time. It is a male pheromone (steroid) that is produced in the testes as male pigs reach puberty. It has lipophilic (fat loving) property.

  • Skatole (3-methyl-indole): It was isolated by Valstra (1970) and Walstra and Maarse (1970) for the first time. It is a by-product of the metabolism of the amino acid L-tryptophan in the large intestine of pigs. It belongs to the indole family.

In the following pages you will find out more about how these affect the flavour of pork meat.

No, the two compounds are androstenone and skatole.

  • Androstenone (5α-androst-16-ene-3-one): It was isolated by Patterson in 1968 for the first time. It is a male pheromone (steroid) that is produced in the testes as male pigs reach puberty. It has lipophilic (fat loving) property.

http://upload.wikimedia.org/wikipedia/commons/5/56/Androstenone.png

  • Skatole (3-methyl-indole): It was isolated by Valstra (1970) and Walstra and Maarse (1970) for the first time. It is a by-product of the metabolism of the amino acid L-tryptophan in the large intestine of pigs. It belongs to the indole family.

In the following pages you will find out more about how these affect the flavour of pork meat.

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2

Do you know where (in which type of tissue) androstenone and skatole mainly accumulate in pigs?

a)
b)
c)
d)
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How much do you know about the compounds that cause boar taint?

3

Select the compound that you think each of the following statements applies to. Which compound:

a)
b)
c)
d)

Correct, well done. Androstenone is a pheromone that is produced in the testes of male pigs when they reach puberty.

Skatole is synthesized in the large intestine of all genders of pigs, and is a by-product of the metabolism of the amino acid L-tryptophan. It accumulates in high concentrations in the adipose tissue of some entire males.

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