Genetic Admixture and Flavor Preferences: Androstenone Sensitivity in Malagasy Populations

Abstract

The genetic basis of androstenone anosmia has been well-studied due to androstenone's putative role as a human sex pheromone and its presence in pork meat. Polymorphisms 2 have been identified on the olfactory receptor gene OR7D4, which significantly affect perception of androstenone pleasantness and intensity in several western populations.This study aims to investigate androstenone sensitivity and the influence of OR7D4 polymorphisms in non-western populations. Androstenone perception was tested in 132 individuals from Madagascar using a double 3-Alternative Choice test with two concentrations of androstenone (0.17 µg/ml and 1.7 µg/ml).We found that Malagasy populations described this molecule in a similar way to European populations, and 21% of the sample was not able to smell androstenone. In contrast to previous studies, there was no significant evidence of the influence of rs61729907: C>T (R88W) and rs5020278: C>T polymorphisms (T133M) on androstenone sensitivity in Malagasy populations. We found, however, a significant effect of the polymorphism rs61732668 (P79L), and a significant difference in androstenone perception between populations in different locations across Madagascar.This study indicates the existence of population specific factors to androstenone sensitivity, suggesting that population history has a role in shaping an individual's smell and flavor preferences, and food preferences in general.3

Consumers' sensitivity to androstenone and the evaluation of different cooking methods to mask boar taint

“…The present study found no significant differences, although when two groups of sensitivity were done there was a tendency (P=0.054) that women had more sensitivity than men. The percentage of consumers that dislike androstenone odour was similar to the one found in the study by Blanch et al (2012) but higher than other studies (Font i Furnols et al, 2003;Razafindrazaka et al, 2015). The present study found that high sensitive consumers show higher dislike for androstenone than insensitive consumers (P=0.016).…”

“…It is difficult to harmonise the methodologies and depending on the aim of the study a specific methodology may be more convenient (Aaslyng et al, 2007). Regarding sensitivity to pure crystals to androstenone, the percentage of insensitive consumers found in the present study (30.0%) was lower than previous studies that found between 41.1% and 69.7% (Aluwé et al, 2015;Blanch et al, 2012;Font i Furnols et al, 2003;Lunde et al, 2009;Razafindrazaka et al, 2015;Weiler et al, 2000). Bremner et al (2003) reviewed previous studies on sensitivity to androstenone and found that the percentage of insensitive consumers varied from 7.6 to 75.0%.…”

“…It is important to notice that only Blanch et al (2012) used the same methodology than the present study to classify consumer sensitivity to androstenone (insensitive/low sensitive [score 1-3], middle sensitive [score 4-6] and high sensitive [score 7-8]). Mörlein, Meier-Dinkel, Moritz, Sharifi, and Knorr (2013) and Aluwé et al (2015) used a methodology to evaluate sensitivity to androstenone based on smell strips with a known concentration of androstenone, while the other studies used pure crystals or dissolutions in different medias (Blanch et al, 2012;Font i Furnols et al, 2003;Lunde et al, 2009;Razafindrazaka et al, 2015;Weiler et al, 2000). The presentation of the meat sample is also important.…”

“…Different thresholds have been suggested, but the most commonly used are 0.5 and 1.0 μg/g of fat tissue for androstenone (Claus et al, 1994;Font i Furnols, Gispert, Diestre, & Oliver, 2003;Rhodes, 1971) and 0.10 and 0.20 μg/g of fat of fat tissue for skatole (Bonneau et al, 1992;Claus et al, 1994;Desmoulin, Bonneau, Frouin, & Bidard, 1982;Font i Furnols et al, 2003;Walstra et al, 1999). While skatole is perceived by 99% of consumers (Weiler, Fischer, Kemmer, Dobrowolski, & Claus, 1997), androstenone is perceived by around 40-50% of consumers (Blanch et al, 2012;Font i Furnols et al, 2003;Razafindrazaka et al, 2015;Weiler et al, 2000) which mean that if consumers are insensitive (anosmics) to this compound and they cannot smell it. Some studies have also shown that women are more sensitive than man (Blanch et al, 2012;Bremner, Mainland, Khan, & Sobel, 2003;Lunde, Skuterud, Nilsen, & Egelandsdal, 2009;Weiler et al, 2000;Wysocki & Beauchamp, 1984).…”

Drivers of Consumer Liking for Beef, Pork, and Lamb: A Review

“…The most common thresholds for bore taint in pork are 0.5 and 1.0 µg/g for androstenone in fat tissue [134,149,150] and 0.10 and 0.20 µg/g for skatole in fat tissue [134,149,[151][152][153]. However, approximately 40%-50% of consumers are anosmics or cannot detect androstenone [149,[154][155][156]. Skatole on the other hand is perceived by 99% of consumers [157].…”