Sensory evaluation of boar loins: trained assessors' olfactory acuity affects the perception of boar taint compounds.

Lisa Meier-Dinkel, Ahmad Reza Sharifi, Ernst Tholen, Luc Frieden, Mark Bücking, Michael Wicke, Daniel Mörlein

Department of Animal Sciences, University of Göttingen, Göttingen, Germany.

Meat science 2013 May

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This study investigated the impact of assessors' varying olfactory acuity on the perceived intensity of androstenone and skatole odour and flavour in boar loins. To discriminate sensitive (SENS) and highly sensitive (SENSHIGH) panellists, two levels of androstenone were used on smell strips. Sensitivity was defined as the correct identification of the androstenone strip in three replicate triangle tests. Judges then assessed loins from boars, castrated pigs and gilts. SENSHIGH assessors scored low-fat boar loins with 1.5 to 2.0μg of androstenone per gram of melted back fat which is significantly different from castrate and gilt loins for androstenone odour and flavour whereas SENS assessors were less discriminating. Panellists' olfactory acuity should thus be considered for selection and training. The presented paper strip system is suggested for objective screening and training purposes and to be used as quantitative references in descriptive analysis. Copyright © 2012 Elsevier Ltd. All rights reserved.

Citation

Lisa Meier-Dinkel, Ahmad Reza Sharifi, Ernst Tholen, Luc Frieden, Mark Bücking, Michael Wicke, Daniel Mörlein. Sensory evaluation of boar loins: trained assessors' olfactory acuity affects the perception of boar taint compounds. Meat science. 2013 May;94(1):19-26