2.3. Sensory Profiling

Prior to the sensory profiling, the assessors were checked for their sensitivity to differentiate qualitatively and quantitatively the odor of skatole (SKA) and androstenone (AND) in low (0.5 μg/g), high (5 μg/g) and very high concentrations (50 μg/g) on paper strips following the procedure elaborated by The Institute for Agricultural, Fisheries and Food Research (ILVO) in Belgium [33]. The paper strips were prepared and delivered by ILVO. Smell strips (Supplier: Carl Roth, Karlsruhe, Germany, Order no.: 1679.1) and tubes (Supplier: Carl Roth, Karlsruhe, Germany, Order no.: K938.1; Lids, Supplier: Carl Roth, Karlsruhe, Germany, Order no.: E032.1) were coded with three-digit numbers. A 20 μL drop of the appropriate solution was used to each strip and they were left to dry for 24 h in open tubes under a fume hood. After that the tubes were closed. The assessors were then trained with these spiked paper strips. The triangle method (to recognize boar taint odor), scaling method (to differentiate the intensity of the samples) and ranking method (to rank in intensity the samples and recognize the type of odor) were applied in the sensitivity tests. An example of a training session related to boar taint detection by assessors is presented in Figure 1. Finally, 10 out of 13 assessors were selected for the profiling of the samples.

Training session related to boar taint detection by assessors participating in sensory profiling.

The evaluation of the salami and pancetta samples was performed using a Quantitative Descriptive Analysis [34]. A set of 28 descriptors for salami and 30 descriptors for pancetta samples was developed during training sessions. The definitions for all the attributes were established. Products assessment included two appearance descriptors (fatness, meaty in pancetta samples), eleven odor attributes (meaty, fatty, acidic, sweet, fermentation, yeast, spicy, sweat, manure, sharp, overall odor intensity), four texture traits (hardness, gumminess, easy to fragment, coating palate with fat film), three taste descriptors (sour, salty, sweet), nine flavor traits (meaty, fatty, fermentation, yeast, spicy, sweat, manure, pungency, persistent) and overall sensory quality (the impression of the harmony of the examined attributes in the products, with no or only a slight intensity of negative notes). The impression of the harmony was perceived as the product “balanced” in the intensity of the attributes, e.g., not too sharp, hard, gummy, salty, sour, etc. according to cognitive pattern. The presence and level of sweat, manure odor and flavor as well as persistent impression were taken as negatives descriptors. The intensity of descriptors was assessed on an unstructured 10 cm line scale, ranging from low (value 0, the left side) to high intensity (value 10, the right side of the scale). Profiling of the examined products was performed over a period of six days (one set × three samples of products × two replications per day). Twenty individual results for each salami and pancetta sample were used for statistical analysis and the interpretation of the data.