A possible contribution of phenolic components to boar odour
The odorous phenolic fraction of boar preputial fluid has been analysed by gas‐liquid chromatography. Five of the six phenols detected have been identified by retention data on two stationary phases of differing polarity, and were found to be guaiacol, phenol, p‐cresol, p‐ethylphenol and m‐methoxyph...
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| Veröffentlicht in: | Journal of the science of food and agriculture 1967-01, Vol.18 (1), p.8-10 |
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| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
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| Zusammenfassung: | The odorous phenolic fraction of boar preputial fluid has been analysed by gas‐liquid chromatography. Five of the six phenols detected have been identified by retention data on two stationary phases of differing polarity, and were found to be guaiacol, phenol, p‐cresol, p‐ethylphenol and m‐methoxyphenol. Quantitative data for the five phenols are presented and the contribution of these compounds to the odout of the boar is discussed. |
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| ISSN: | 0022-5142 1097-0010 |
| DOI: | 10.1002/jsfa.2740180103 |