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

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 2.0 μg 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.

► Olfactory acuity to a defined amount of androstenone varies among panellists. ► Degree of sensitivity to androstenone influences panellists' evaluation of boar loins. ► Easy-to-use paper strip system for objective smell tests is proposed. ► Reference standards are suggested for odour intensity scale use. ► Psychophysical evaluation of assessing subjects' olfactory acuity is discussed.