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Supercritical Carbon Dioxide Extraction of Androstenone and Skatole from Pork Fat
Author(s) -
ZABOLOTSKY D.A.,
CHEN L.F.,
PATTERSON J.A.,
FORREST J.C.,
LIN H.M.,
GRANT A.L.
Publication year - 1995
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.1365-2621.1995.tb06280.x
Subject(s) - skatole , androstenone , boar taint , extraction (chemistry) , chemistry , supercritical carbon dioxide , odor , supercritical fluid extraction , food science , chromatography , boar , supercritical fluid , zoology , biochemistry , biology , indole test , organic chemistry , endocrinology , botany , sperm
Boar taint, an unpleasant odor observed in pork from some mature intact male pigs, is attributed primarily to the presence of two compounds in boar fat, androstenone (Sα‐androst‐16‐ene‐3‐one) and skatole (3‐methyl indole). A rapid extraction method for the preparation of fat samples for androstenone/skatole screening assays would lead to more efficient use of boar carcasses for pork production. Supercritical carbon dioxide removed 97 ± 2% of the androstenone (extraction at 40°C; 5 min) and 65 ± 3% of the skatole (extraction at 40°C; 20 min) from 0.5 g of boar backfat. Supercritical CO 2 provides the basis for a fairly rapid extraction method to remove compounds associated with boar taint.