Interpersonal defensiveness and diminished perceptual acuity for the odor of a putative pheromone: Androstenone

Genetic Variation of an Odorant Receptor OR7D4 and Sensory Perception of Cooked Meat Containing Androstenone

“…The subjects participating in this study were selected among subjects who were previously tested for their ability to perceive androstenone through a smell test [11] in a large screening of androstenone sensitivity done in Norway in 2008 [15]. We tested only orthonasal odour perception.…”

“…While some subjects are insensitive to androstenone, others are highly sensitive and will react negatively upon exposure [15]. Androstenone in meat has been associated with flavours described as urine-like, etching (ammonia), pungent and sour [6], [16].…”

The importance of the recruitment method for androstenone sensitivity with respect to accurate sensory evaluation of androstenone tainted meat

“…Skatole is perceived by 99% of the consumers and regarded as unpleasant (Weiler, Fischer, Kemmer, Dobrowolski, & Claus, 1997), while the ability to perceive androstenone varies among consumers (Wysocki & Beauchamp, 1984). Many consumers are insensitive to androstenone, but some consumers are highly sensitive and will react negatively upon exposure (Kline, Schwartz, & Dikman, 2006;Lunde, Skuterud, Nilsen, & Egelandsdal, 2009;Weiler et al, 2000). Recent research has shown that the human odorant receptor, OR7D4, is involved in the ability to perceive androstenone.…”

A new method for differentiating the androstenone sensitivity among consumers

“…Earlier studies showed that consumers have different abilities to perceive androstenone (Wysocki & Beauchamp, 1984). Many consumers are insensitive to androstenone, but some consumers are highly sensitive and will react negatively upon exposure (Kline, Schwartz, & Dikman, 2006). The consequences of letting boar meat enter the Norwegian market are yet unknown, because the Norwegian population has not been mapped or screened for androstenone sensitivity.…”