Meier-Dinkel, LisaLisaMeier-DinkelTrautmann, JohannaJohannaTrautmannFrieden, LucLucFriedenTholen, ErnstErnstTholenKnorr, ChristophChristophKnorrSharifi, Ahmad RezaAhmad RezaSharifiBuecking, MarkMarkBueckingWicke, MichaelMichaelWickeMörlein, DanielDanielMörlein2018-11-072018-11-072013https://resolver.sub.uni-goettingen.de/purl?gro-2/30905This study aimed to assess the influence of two label conditions on the acceptance of boar meat. A central location test was conducted with 145 consumers each assessing 4 pieces of pork loin. Samples varied with respect to two factors: actual meat type (boar vs. standard pork) and label information (young boar meat vs. pork). Androstenone and skatole levels in the tested boar meat ranged from 0.51 to 2.72 mu g/g and 0.01 to 0.23 mu g/g melted fat, respectively. Consumers' sensitivity to and appreciation of androstenone and skatole odour was determined through a smell experiment. The acceptance of taste, tenderness, juiciness, and overall liking was neither influenced by the label information nor by the meat type. Twenty-seven % of all participants were classified as insensitive to androstenone odour, whereas 52% perceived it as positive and 21% as negative. Consumers who disliked the androstenone odour indicated a higher disliking of boar meat. (C) 2012 Elsevier Ltd. All rights reserved.journal_article10.1016/j.meatsci.2012.09.00223036943000311599600016