Androstenone, skatole and the olfactory perception of boar taint

Fat samples from roughly a thousand pig carcasses were collected and subjected to a thorough sensory evaluation and quantification using a panel of 10 trained assessors on a sensory score scale ranging from 0 = ‘untainted’ to 5 = ‘strongly tainted’.

The following variables are available in the dtR.csv data set:

rater: the ID of the panelist/assessor

product: the product ID

dev: deviation from normal smell according to the respective rater, ordinal score between 0 = ‘untainted’ and 5 = ‘strongly tainted’ (see above)

andro: the product’s androstenone content (in ppm)

skatol: the product’s skatole content (in ppm)

The following variables are available in the (aggregated) dtM.csv data set:

product: the product id

mdev: mean deviation from normal smell (across panelists) of the respective product

andro: the product’s androstenone content (in ppm)

skatol: the product’s skatole content (in ppm)

If using the data, please cite:

Daniel Mörlein, Johanna Trautmann, Jan Gertheiss, Lisa Meier-Dinkel, Jochen Fischer, Hans-Jörg Eynck, Lourens Heres, Christian Looft, and Ernst Tholen (2016). Interaction of skatole and androstenone in the olfactory perception of boar taint. Journal of Agricultural and Food Chemistry, 64, 4556-4565

Available at: https://pubs.acs.org/doi/10.1021/acs.jafc.6b00355