Influence of differences in sensitivity of Spanish and German consumers toperceive androstenone on the acceptance of boar meat differing in skatole and androstenone concentrations

The reactions of German (n = 472) and Spanish (n = 480) consumers of the Eu ropean boar taint study to boar meat were evaluated according to their andr ostenone sensitivity. Consumers were checked with pure substance for their androstenone sensitivity. Eighteen per cent of the German and 31% of the Sp anish participants were highly sensitive to androstenone, with a significan tly higher proportion of women. For insensitive/mildly sensitive consumers, skatole level was the main determinant for the rating of flavour and odour of pork. For highly sensitive consumers, androstenone significantly influe nced the rating of odour (Spain and Germany) and flavour (Germany) and is t he predominant problem for that group, due to the high percentage of carcas ses with high androstenone levels. (C) 1999 Elsevier Science Ltd. All right s reserved.