Smoke has often been recommended as a masking agent for boar taint. However, guidelines on how much smoke is necessary have not been established. We compared different smoking parameters in bacon (smoking times) and sausages (smoking times and use of liquid smoke). In streaky bacon from entire male pigs with skatole concentrations of up to 0.6 μg/g and androstenone concentrations of up to 5.8 μg/g in the neck fat, three smoking times were compared: 10, 30 and 60 min. Boar taint was partially, but not fully, masked. The longer the smoking time, the better the masking effect. In sausages from entire male pigs with an average skatole concentration of up to 0.6 μg/g and androstenone concentration of up to 3.6 μg/g (the meat part) or 2.4 μg/g (the fat part) in the neck fat, smoking for 40 and 80 min fully masked the boar taint, whereas only a minor effect was seen after 10 and 20 min smoking. Liquid smoke (0.1%) did not mask boar taint when added to sausages from entire male pigs with an average skatole concentration of 0.36 μg/g (meat) or 0.38 μg/g (fat) and androstenone concentration of 2.3 μg/g (meat) and 2.9 μg/g (fat). To effectively mask boar taint, an intense smoked flavour is therefore necessary, and the longer the smoking time, the better. In contrast, the use of liquid smoke mixed into the product was not effective in the concentrations used in the current study.

通常建议将烟雾用作公猪异味的掩饰剂。但是，关于需要多少烟雾的指南尚未建立。我们比较了培根（吸烟时间）和香肠（吸烟时间和液体烟的使用）中不同的吸烟参数。在整个雄性猪的斑纹熏肉中，粪便中的粪臭素浓度最高为0.6μg/ g，雄烯酮浓度最高为5.8μg/ g，比较了三种吸烟时间：10分钟，30分钟和60分钟。公猪异味被部分掩盖了，但没有被完全掩盖。吸烟时间越长，遮盖效果越好。在整个雄性猪的香肠中，其颈部粪臭素的平均粪臭素浓度高达0.6μg/ g，雄烯酮的浓度高达3.6μg/ g（肉部分）或2.4μg/ g（脂肪部分）， 40和80分钟完全掩盖了公猪异味，而吸烟10和20分钟后，效果却很小。当将液态烟（0.1％）添加到整个雄性猪的香肠中时，它们的平均粪臭素浓度为0.36μg/ g（肉）或0.38μg/ g（脂肪），而雄烯酮浓度为2.3μg/ g（肉），则不能掩盖公猪异味。 ）和2.9μg/ g（脂肪）。为了有效掩盖公猪异味，因此需要强烈的烟熏味，并且吸烟时间越长越好。相反，在本研究中所使用的浓度下，将液体烟雾混入产品中并没有效果。为了有效掩盖公猪异味，因此需要强烈的烟熏味，并且吸烟时间越长越好。相反，在本研究中所使用的浓度下，将液体烟雾混入产品中并没有效果。为了有效掩盖公猪异味，因此需要强烈的烟熏味，并且吸烟时间越长越好。相反，在本研究中所使用的浓度下，将液体烟雾混入产品中并没有效果。