期刊
FOOD CHEMISTRY
卷 158, 期 -, 页码 345-350出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.02.113
关键词
Boar taint; Androstenone; Skatole; Indole; SIDA; TOFMS; Dynamic headspace; Thermal desorption
资金
- German Federal Ministry of Food, Agriculture and Consumer Protection under the Project EN-Z-EMA
- German Research Foundation DFG [BO 51/1-2]
Boar taint is a specific off-odour of boar meat products, known to be caused by at least three unpleasant odorants, with very low odour thresholds. Androstenone is a boar pheromone produced in the testes, whereas skatole and indole originate from the microbial breakdown of tryptophan in the intestinal tract. A new procedure, applying stable isotope dilution analysis (SIDA) and dynamic headspace-thermal desorption-gas chromatography/time-of-flight mass spectrometry (dynHS-TD-GC/TOFMS) for the simultaneous quantitation of these boar taint compounds in pig fat was elaborated and validated in this paper. The new method is characterised by a simple and solvent-free dynamic headspace sampling. The deuterated compounds d(3)-androstenone, d(3)-skatole and d(6)-indole were used as internal standards to eliminate matrix effects. The method validation performed revealed low limits of detection (LOD) and quantitation (LOQ) with high accuracy and precision, thus confirming the feasibility of the new dynHS-TD-GC/TOFMS approach for routine analysis. (C) 2014 Elsevier Ltd. All rights reserved.
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