Fatty acid composition and its association with chemical and sensory analysis of boar taint.

A certain level of disagreement between the chemical analysis of androstenone and skatole and the human perception of boar taint has been found in many studies. Here we analyze whether the fatty acid composition can explain such inconsistency between sensory evaluation and chemical analysis of boar taint compounds. Therefore, back fat samples (n=143) were selected according to their sensory evaluation by a 10-person sensory panel, and the chemical analysis (stable isotope dilution analysis with headspace solid-phase microextraction and gas chromatography-mass spectrometry) of androstenone and skatole.

Noise and accustomation: A pilot study of trained assessors' olfactory performance.

While recent studies suggest an influence of noise on olfactory performance, it is unclear as to what extent the influence varies between subjects who are accustomed to noise and those who are not. Two groups of panelists were selected: a University panel usually working under silent conditions and an abattoir panel usually working on the slaughter line with abattoir noise. Odor discrimination, odor identification, and odor detection thresholds were studied.

Boar taint detection: A comparison of three sensory protocols.

While recent studies state an important role of human sensory methods for daily routine control of so-called boar taint, the evaluation of different heating methods is still incomplete. This study investigated three common heating methods (microwave (MW), hot-water (HW), hot-iron (HI)) for boar fat evaluation. The comparison was carried out on 72 samples with a 10-person sensory panel.

How olfactory acuity affects the sensory assessment of boar fat: a proposal for quantification.

Due to animal welfare concerns the production of entire male pigs is one viable alternative to surgical castration. Elevated levels of boar taint may, however, impair consumer acceptance. Due to the lack of technical methods, control of boar taint is currently done using sensory quality control.

Consumer perception of boar meat as affected by labelling information, malodorous compounds and sensitivity to androstenone.

This study aimed to assess the influence of two label conditions on the acceptance of boar meat. A central location test was conducted with 145 consumers each assessing 4 pieces of pork loin. Samples varied with respect to two factors: actual meat type (boar vs.