Comprehensive SPME-GC-MS Analysis of VOC Profiles Obtained Following High-Temperature Heating of Pork Back Fat with Varying Boar Taint Intensities.

Marc Debliquy,Justine Rodriguez,Alice Markey,Marie-Laure Fauconnier,Clément Burgeon,Driss Lahem,Ahmadou Ly

doi:10.3390/foods10061311

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 (E,E)-nona-2,4-dienal exhibited higher concentrations at 150 °C, while heating at 180 °C resulted in significantly higher concentrations in fatty acids, several amide derivatives, and squalene. These differences stress the need for standardized parameters for sensory evaluation. Lastly, skatole and androstenone, the main compounds involved in boar taint, were perceived in the headspace at these temperatures but remained low (below 1 ppm). Higher temperature should be investigated to increase headspace concentrations provided that rigorous analyses of total VOC profiles are performed.

Highlights

Nowadays, a top priority for the pork industry is being able to correctly discriminate tainted from untainted boar carcasses
Results concerning the analysis of volatile organic compounds (VOCs) profiles obtained with the high incubation temperatures used, i.e., 150 and 180 ◦ C, will first be examined
In this research, 150 and 180 ◦ C were studied, as it seemed to be a compromise between high temperature for the extraction of skatole and androstenone and minimization of lipid oxidation and the creation of degradation products, which could potentially interfere with the detection of boar taint compounds and saturate the sensors in the case of e-noses

Summary

Introduction

A top priority for the pork industry is being able to correctly discriminate tainted from untainted boar carcasses. To prevent the development of such molecules, surgical castration without pain relief has often been used worldwide given that it is a fast, cheap, and handy castration technique for farmers. Two castration techniques appear more realistic: immunocastration (i.e., testicular functions are deactivated through the neutralization of the hypothalamic–pituitary–gonadal axis hormones [4]) and rearing of entire males. Whether it is to discriminate tainted uncastrated male pigs or to ensure that immunocastration has functioned correctly, the detection of tainted carcasses is an essential step in the slaughtering process

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