Journal of the Science of Food and Agriculture · 1967 · 30 citations · 0 references
AgricultureAnimal SciencesFood AnalysisPoultry Product QualityWine ChemistryAroma CompoundsPhenolic Compound AnalysisPhenolic Profile AnalysisVolatile Aroma AnalysisVolatile Organic CompoundsVolatile Substance AnalysisAroma Compound IdentificationAroma Compound ProfilingOdor CompoundsPhenolic Contributions To AromaPhenolic ProfilingPhenolic Volatiles
Abstract 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.