Norwegian consumers' acceptability of boar tainted meat with different levels of androstenone or skatole as related to their androstenone sensitivity

Genetic Variation of an Odorant Receptor OR7D4 and Sensory Perception of Cooked Meat Containing Androstenone

“…Our data raise the possibility that the detection of androstenone flavour in the mouth was more sensitive than the detection of the androstenone odour by sniffing; this is consistent with the results from the evaluation and previously published results [16], but the cause is unclear. Androstenone may be vaporized more efficiently in the mouth when evaluating flavour.…”

“…While some subjects are insensitive to androstenone, others are highly sensitive and will react negatively upon exposure [15]. Androstenone in meat has been associated with flavours described as urine-like, etching (ammonia), pungent and sour [6], [16].…”

A single nucleotide polymorphism in the CYP2E1 gene promoter affects skatole content in backfat of boars of two commercial Duroc-sired crossbred populations

“…For skatole, recent studies suggest the acceptance thresholds to be considerably lower, i.e. 150 ng/g fat (Lunde, Skuterud, Hersleth, & Egelandsdal, 2010). Similarly, German and French consumers did not rate boar loin chops worse than meat of castrates and gilts as long as the skatole levels were below 150 ng/g (Bonneau & Chevillon, 2012;Trautmann et al, 2011).…”

Consumer acceptability of differently processed bacons using raw materials from entire males

“…0.4 mg/kg skatole. All samples had androstenone levels below 2 mg/kg based on previous estimate of androstenone thresholds (Lunde et al, 2010). The low number of carcasses used for each treatment reflects the challenge of finding Norwegian landrace carcasses of the same pre-defined skatole and pre-defined androstenone level in the Nordic region within a defined collecting period.…”

“…The skatole level of the raw material was chosen to be in a range hypothesized as possible to mask. The androstenone level was kept as low as possible, and below the detection threshold given by Lunde, Skuterud, Egelandsdal, and Hersleth (2010).…”