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. <em>Journal of Agricultural and Food Chemistry</em>, 64, 4556-4565 Available at: https://pubs.acs.org/doi/10.1021/acs.jafc.6b00355