[Translated from Spanish]
In this study, the use of smoke and/or spices was evaluated for their ability to mask sexual odor in frankfurt sausages made from the meat of whole pigs with high levels of androstenone.
Five types of frankfurt sausages were considered: control, smoked, flavoring + smoked, spicy and spiced + smoked. A panel trained in the perception of androstenone carried out a sensory profile of the different sausages. The highest scores for the perception of androstenone (smell, taste and aftertaste) were found in the sausages that did not include any of the masking strategies, which indicates the effectiveness of the strategies evaluated.
As for masking strategies, the contribution of spices and smoking to the sensory perception of sausages was detected by the panelists. Smoking was the best strategy to mask the smell of androstenone, while the use of spices masked the smell more than the taste of androstenone. Only the combined use of spices and smoking was able to eliminate the perception of androstenone. The application of this strategy in frankfurt sausages could be an alternative in the commercialization of whole pork.