Boar taint odour and flavour

Susanne  Støier

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Boar taint odour and flavour

Entire males can develop boar taint odour and flavour due to the presence of two compounds: skatole and androstenone. Androstenone is fat-soluble, whereas skatole is primarily fat-soluble but partly also water-soluble. A sample of neck fat is normally analysed, since this is where the concentration of compounds is expected to be highest. However, the two compounds, and therefore also the odour and flavour, are present throughout the entire carcass.

The odour is described as “urine”, “sweat”, “pungent”, “manure” and simply “male pig”. Androstenone is particularly characterised by the first three attributes, whereas skatole is particularly characterised by the last two attributes.

The greater the weight of the entire males, the greater will be the concentration of androstenone. The same relationship does not exist between the weight of the pig and the concentration of skatole. Rather, skatole is more dependent on management, including feeding. Both skatole and androstenone are genetically determined.


Meinert, L., Lund, B., Bejerholm, C., Aaslyng, MD. (2017) Meat Science, 127, 51-56
Distribution of skatole and androstenone in the pig carcass
                            correlated to sensory characteristics