5α‐androst‐16‐ene‐3‐one:—Compound responsible for taint in boar fat

The volatile compounds stripped from boar, hog and gilt fats under conditions of high vacuum and elevated temperature have been subjected to gas chromatographic and olfactory analysis. The compound primarily responsible for the taint of boar fat has been isolated and identified by mass spectrometry as 5α‐androst‐16‐ene‐3‐one. It has an unpleasant odour of perspiration and is detectable in most boars of 200 lb live‐weight and over but not in hogs or gilts.