Sensory Evaluation of Boar Taint Compounds

Kouřimská, L., Čítek, J., Dvořáková, B., Zadinová, K., Okrouhlá, M., Stupka, R.

Abstract

Boar taint is a very unpleasant odour released by the heating of fat of carcasses from male pigs. It is mainly associated with androstenone, skatole and indole, but other compounds are also involved. Sensory evaluation of samples from 16 DanBred boars age 121 to 136 days and the slaughter weight of 80 to 120 kg was performed by sensory profiling method. The samples were thermally heated and 6 descriptors were evaluated by 30 panellists using linear graphical oriented unstructured scale. The results showed that pleasantness of odour and pleasantness of taste were evaluated on the same level (45%), as well as the overall intensity of odour and flavour (53%). The intensity of boar odour was slightly higher (43%) comparing to the intensity of boar taste (40%). Stronger correlations were calculated between olfactometric descriptors than between taste descriptors. The pleasantness of taste and smell negatively related with the intensity of boar taste, odour and overall intensity of odour. The age was more important factor influencing the level of boar taint than the slaughter weight of animals. Meat from boars at the age of 135 and 136 days, significantly differed from the meat of younger animals, no matter on their carcass weights.

Keywords

sensory analysis, boar taint, DanBred, boar age, slaughter weight

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DOI

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IMEKO TC

TC23 - Metrology in Food and Nutrition

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