The problem of taint in pork—III. Odour profile of pork fat and the interrelationships between androstenone, skatole and indole concentrations

Samples from 100 Large White × Meishan crossbred pigs (50 males, 50 females) with androstenone, skatole and indole concentrations ranging between 0–2.68, 0.004–1.43 and 0.007–1.57 μg g −1, respectively, were assessed by a trained 10-member sensory panel. The intensities of pork odour, abnormal odour, androstenone, skatole and odour pleasantness were assessed using line scaling. The descriptors mothball and musty associated with skatole and sweaty, dirty, silage and parsnips associated with androstenone all significantly ( p < 0.05) characterised taint in pork. Regression analyses showed that pork odour depended on the linear terms of androstenone and indole, whilst abnormal odour depended on the linear terms of androstenone, skatole, indole and the quadratic terms of skatole and indole ( r 2 = 0.76). Responses to different combinations of androstenone and skatole were sometimes similar. This implies that instrumentation for on-line sorting (classification) of pigs should be based on a response criterion instead of on concentrations. The equations derived in this study could be tested to form the basis for a reliable calibration system.