ArticleFoods (Basel, Switzerland)2021
Comprehensive SPME-GC-MS Analysis of VOC Profiles Obtained Following High-Temperature Heating of Pork Back Fat with Varying Boar Taint Intensities.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
8 citing papers in PubMed.
- Impact of increasing market pig weights in North America: a comprehensive review.Journal of animal science and biotechnology · 2026Review
- Insect Olfactory Receptor-Expressing Sensor Cells for Colorectal Cancer Diagnosis Using Urine Samples.Cancer medicine · 2026Article
- Quantification of Volatile Organic Compounds (VOCs), Nitrogen Oxides (NOACS ES&T air · 2026Article
- Genetic investigations into the use of sensory evaluation: the case of boar taint discrimination in Pietrain sired crossbreds.Journal of animal science · 2025Article
- Enhanced HPLC Method for Boar Taint Quantification.ChemistryOpen · 2024Article
- Aroma Characterization of Roasted Meat and Meat Substitutes Using Gas Chromatography-Mass Spectrometry with Simultaneous Selective Detection and a Dedicated Software Tool, AromaMS.Molecules (Basel, Switzerland) · 2023Article
- Formation and Analysis of Volatile and Odor Compounds in Meat-A Review.Molecules (Basel, Switzerland) · 2022Review
- Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
Boar taint detection is a major concern for the pork industry. Currently, this taint is mainly detected through a sensory evaluation. However, little is known about the entire volatile organic compounds (VOCs) profile perceived by the assessor. Additionally, many research groups are working on the development of new rapid and reliable detection methods, which include the VOCs sensor-based methods. The latter are susceptible to sensor poisoning by interfering molecules produced during high-temperature heating of fat. Analyzing the VOC profiles obtained by solid phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS) after incubation at 150 and 180 °C helps in the comprehension of the environment in which boar taint is perceived. Many similarities were observed between these temperatures; both profiles were rich in carboxylic acids and aldehydes. Through a principal component analysis (PCA) and analyses of variance (ANOVAs), differences were highlighted. Aldehydes such as (
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.