Premium
CHARACTERIZATION OF THE SWINE SEX ODOR (SSO) COMPONENTS IN BOAR FAT VOLATILES
Author(s) -
BEERY K. E.,
SINK J. D.,
PATTON STUART,
ZIEGLER J. H.
Publication year - 1971
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.1365-2621.1971.tb03352.x
Subject(s) - boar , chemistry , odor , chromatography , gas chromatography , mass spectrometry , moisture , skatole , organic chemistry , botany , indole test , sperm , biology
SUMMARY —Investigations were undertaken to characterize the volatiles collected from heated boar fat, particularly those components responsible for swine sex odor (SSO). Boar fat volatiles were collected by heating (to 150°C) the ground carcass fat in an all glass distillation apparatus with a liquid nitrogen trap attached. The condensed moisture and liquid nitrogen trap contents were combined and continuously extracted for 48 hr with diethyl ether. The ether was evaporated on a steam bath and the residue subjected to olfactory‐gas chromatographic analysis by using a heated collection vent and a flame ionization detector. Using this analytical technique, a perspiration‐like odor was detected resembling the SSO that normally emanates from heated boar fat. Further analysis using a gas chromatograph‐mass spectrometer unit gave a molecular ion of 272 for this peak and major fragmentation ions identical to a 5a‐androst‐16‐en‐3‐one standard. This standard was obtained by chromic acid oxidation of 3a‐hydroxy‐5a‐androst‐16‐ene. Other types of odors were also noted in the boar fat volatile mixture, including those resembling perfume, wood, onion, musk and “Ivory” soap. This research demonstrated the presence of a unique smelling steroid accounting for the perspiration‐like odor of heated boar fat. Furthermore, it has shown that the SSO component can be isolated directly from boar adipose tissue at normal cooking temperatures and atmospheric pressure.