An approach to androstenone and skatole thresholds for consumer acceptability of entire male pork

Three studies were performed with French consumers in order to determine androstenone threshold levels for the acceptability of entire male pork at eating (grilled pork chops). The extent to which these thresholds were affected by the consumers' ability to perceive the odour of pure androstenone was also evaluated. About one third of the consumers were unable to perceive the odour (INS). One fifth of them perceived it as pleasant (AGR) while the remaining half perceived it as unpleasant (DES). Whatever their sensitivity to the odour of pure androstenone, consumers could not differentiate entire male pork with very low levels of both androstenone and skatole from gilt pork. Compared to entire male pork with very low levels of both compounds, entire male pork with very low levels of skatole and androstenone levels as high as 2‐3 μg/g liquid fat were not differentiated by INS and DES consumers and tended to be preferred by AGR consumers. Compared to entire male pork with very low levels of both compounds, entire male pork with high levels in both compounds was hardly or not differentiated by INS and AGR consumers whereas it was clearly less preferred by DES consumers. The results suggest that androstenone and skatole alone are sufficient to explain boar taint at eating. They also suggest that the androstenone threshold, in the presence of very low levels of skatole, is at least 2‐3μg/g liquid fat. Whether these conclusions apply for cooking odour deserves further investigation.