Can sensory boar taint levels be explained by fatty acid composition and emitted volatile organic compounds in addition to androstenone and skatole content?
Clément Burgeon, Maria Font‐i‐Furnols, María Dolores Garrido, María Belén Linares, Yves Brostaux, Gerard Sabeña, Marie‐Laure Fauconnier, Nuria Panella‐Riera
Topics & Concepts
AndrostenoneSkatoleBoar taintFood scienceOdorChemistryPolyunsaturated fatty acidBOARElectronic noseFatty acidSensory analysisComposition (language)BiochemistryAnimal scienceOrganic chemistryBiologyEndocrinologyPhilosophySpermNeuroscienceBotanyLinguisticsIndole testAdvanced Chemical Sensor TechnologiesMeat and Animal Product QualityOlfactory and Sensory Function Studies