Possible Contribution of Phenolic Components to Boar Odour

Abstract

THE muscle and particularly the fat of adult male pigs (boars) are known in many cases to develop a nauseating odour when heated. This characteristic, which precludes its widespread use as a source of bacon and pork, appears to be confined largely to the boar, since meat from the castrated animals (hogs) and the virgin females (gilts) does not generally exhibit this “taint” or odour during cooking. A survey of the incidence of boar odour, or sex odour¹, showed that it was detectable in only 64 per cent of the boars tested and also in 5 per cent of the barrows (hogs) and gilts, indicating that the component or components responsible for the odour may be present not only in the boar but also to a much lesser extent in hogs and gilts. If these latter two do produce the odorous compounds or their precursors, presumably they do so in quantities which would normally result, except in the 5 per cent, in an odour below the average threshold of detection.