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The aim of this study was to evaluate the perception of androstenone in pork from entire male pigs with different androstenone levels (High≥2mgkg -1 ; Medium 0.5-0.7mgkg -1 ) applying four different heating methods (vacuum, grill, oven and frying). Androstenone (AND) perception was analysed during and after cooking by a trained panel. During cooking, the highest score for AND odour (greatest perception) was obtained with the grill and vacuum, while frying was the best option for reducing its perception, which was judged to be imperceptible for androstenone medium level (P<0.05). In cooked samples, there were level, heating method and its interaction effects for AND odour and flavour, meat flavour, juiciness and hardness (P<0.05). The samples treated by vacuum and frying had a proper texture profile. However the frying method provided the lowest score in AND perception, making it the best option for reducing both AND odour and flavour. In short, the use of different heating methods strongly affected AND perception., (Copyright © 2017 Elsevier Ltd. All rights reserved.)

This study represents a proposal for training sensory panels in androstenone (AND) perception in meat and meat products. The procedure consists of four main parts: (1) selection and training of a sensory panel (11 panelists) using standards with Vaseline oil media as carriers of AND and skatole (SKA); (2) developing a training method AND detection in meat; (3) dry cured meat product and (4) cooked meat product. All candidates were able to distinguish between AND, SKA and AND+SKA in Vaseline oil, order AND solutions with different concentrations and classify them in the three categories: low, medium and high. The panel was able to differentiate the meat in the three categories, but only the high level in meat products. Due to the individual features in AND perception, specific training for each type of product is required., (Copyright © 2016 Elsevier Ltd. All rights reserved.)