title: Consumers' sensitivity to androstenone and the evaluation of different cooking methods to mask boar taint.
abstract: Boar taint is an unpleasant odour and flavour present in some entire male pigs that is due to the presence of androstenone and skatole. The aim of the study was to assess the sensitivity of 150 consumers to androstenone and to compare the acceptability and liking of meat from castrated and entire pigs, cooked with different cooking methods. Meat samples consisted of loins from castrated (CM) and entire male pigs (EM) with high levels of androstenone cooked by two cooking methods: sous-vide and fried/breaded with garlic and parsley. Consumers evaluated smell and flavour acceptability, and overall liking of CM and EM for each cooking method. The results of the study showed that dislike of androstenone odour increased significantly with sensitivity. The results of acceptability and overall liking were similar in CM and EM for both cooking methods. Therefore, the two cooking methods used in the study may be useful to mask boar taint.
authors.affiliation: IRTA-Monells, Product Quality Program, Finca Camps i Armet, E-17121 Monells, Girona, Spain. Electronic address: francesc.borrisser@irta.cat.
authors.forename: F
authors.initials: F
authors.lastname: Borrisser-Pairó
authors.affiliation: IRTA-Monells, Product Quality Program, Finca Camps i Armet, E-17121 Monells, Girona, Spain.
authors.forename: N
authors.initials: N
authors.lastname: Panella-Riera
authors.affiliation: IRTA-Monells, Product Quality Program, Finca Camps i Armet, E-17121 Monells, Girona, Spain.
authors.forename: M
authors.initials: M
authors.lastname: Gil
authors.affiliation: Centre de Recerca en Economia i Desenvolupament Agroalimentari (CREDA), C/Esteve Terrades, 8, 08860, Castelldefels, Spain.
authors.forename: Z
authors.initials: Z
authors.lastname: Kallas
authors.affiliation: Universidad de Murcia, Facultad de Veterinaria, Campus de Espinardo, 30100 Murcia, Spain.
authors.forename: M B
authors.initials: MB
authors.lastname: Linares
authors.affiliation: Universidad de Murcia, Facultad de Veterinaria, Campus de Espinardo, 30100 Murcia, Spain.
authors.forename: M
authors.initials: M
authors.lastname: Egea
authors.affiliation: Universidad de Murcia, Facultad de Veterinaria, Campus de Espinardo, 30100 Murcia, Spain.
authors.forename: M D
authors.initials: MD
authors.lastname: Garrido
authors.affiliation: IRTA-Monells, Product Quality Program, Finca Camps i Armet, E-17121 Monells, Girona, Spain.
authors.forename: M A
authors.initials: MA
authors.lastname: Oliver
mesh_terms: D000293:Adolescent; D000328:Adult; D000368:Aged; D000736:Androstenes / Q000008:administration & dosage / Q000032:analysis*; D000818:Animals; D003116:Color; D003258:Consumer Behavior; D003296:Cooking / Q000379:methods*; D005260:Female; D005518:Food Preferences; D005737:Garlic; D006801:Humans; D008297:Male; D008875:Middle Aged; D009812:Odorants / Q000032:analysis; D028528:Petroselinum; D000069466:Red Meat / Q000032:analysis*; D012862:Skatole / Q000008:administration & dosage / Q000032:analysis; D012903:Smell; D012959:Socioeconomic Factors; D013552:Swine; D014618:Vacuum; D055815:Young Adult
chemical_list: D000736:Androstenes; C000214:androst-16-en-3-one; D012862:Skatole
keywords: Androstenone sensitivity; Boar taint; Consumer; Cooking method; Entire male pig; Masking strategies