Blackwell Publishing Journal Backfiles 1879-2005
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
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.
Type of Medium: