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Fractionation of the Component(s) Responsible for Sex Odor/Flavor in Pork a, b, c
Author(s) -
CRAIG H. B.,
PEARSON A. M.,
WEBB N. B.
Publication year - 1962
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1962.tb00053.x
Subject(s) - odor , unsaponifiable , chemistry , boar , food science , saponification , fraction (chemistry) , fractionation , chromatography , botany , biology , organic chemistry , sperm
SUMMARY Sex odor/flavor in pork was produced when fat, lean (with fat), and most organs from a boar were heated in a skillet or in boiling water. Odor seemed not to be entirely absent in boar fat at body temperature, although volatilization appeared to occur to a much greater extent at approx. 100–108° C. Sex odor was found to be water‐insoluble, ether‐soluble, and definitely associated with the fatty tissues of boars. It was absent in rehydrated moisture‐free, fat‐free lean. Distillation methods proved unsatisfactory for collecting the sex odor components in recognizable form, since no consistent and reproducible differences could be detected between boar and barrow fat when collected volatile compounds were analyzed by heat test and gas ehromatography. Cold saponification of boar fat yielded a small quantity of unsaponifiable matter that produced a concentrated, permeating sex odor on exposure to heat. Thus, the agent(s) responsible for sex odor in pork are located in the unsaponifiable material. Cholesterol and squalene were found in this fraction in both boar and barrow fat, but sex odor was not produced when these compounds were heated.