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These terms define your current search. Click the × to remove a term. Biological Sciences: microbiology × Economics, Business and Industry: products and commodities > product quality > sensory properties > flavor > taint × 5 results Group by: Biological Sciences, Economics, Business and Industry   (Click to View) Quantitative determination of the boar taint compounds androstenone, skatole, indole, 3α-androstenol and 3β-androstenol in wild boars (Sus scrofa) reveals extremely low levels of the tryptophan-related degradation products Food chemistry (Click to View) Fungal strains isolated from cork stoppers and the formation of 2,4,6-trichloroanisole involved in the cork taint of wine Food microbiology (Click to View) Smoke-Derived Taint in Wine: The Release of Smoke-Derived Volatile Phenols during Fermentation of Merlot Juice following Grapevine Exposure to Smoke Journal of agricultural and food chemistry (Click to View) Effect of feeding fermentable fibre-rich feedstuffs on meat quality with emphasis on chemical and sensory boar taint in entire male and female pigs Meat science (Click to View) Perceptual masking of boar taint in Swedish fermented sausages Meat science