A new method for differentiating the androstenone sensitivity among consumers
Publikasjonsdetaljer
Tidsskrift : Food Quality and Preference , vol. 20 , p. 304–311–8 , 2009
Utgiver : Elsevier
Internasjonale standardnummer
:
Trykt
:
0950-3293
Elektronisk
:
1873-6343
Publikasjonstype : Vitenskapelig artikkel
Sak : 4
Lenker
:
OMTALE
:
http://dx.doi.org/10.1016/j.fo...
DOI
:
doi.org/10.1016/j.foodqual.200...
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Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no
Sammendrag
A new method of testing consumers for their ability to perceive androstenone has been developed. The method used androstenone crystals in distilled water in foiled glass bottles. This presentation form made it easier to perceive androstenone while at the same time avoiding detectable smell from (mineral) oils. The results from the new method were validated for relevance by testing the consumers? acceptance of boar tainted meat (odour and flavour). The results showed that the method separated sensitive and non sensitive consumers. The sensitive group was defined as consumers that gave negative reactions to meat with higher levels of androstenone. The non sensitive group contained anosmic consumers and those consumers that gave no or positive reactions to androstenone tainted meat.