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

Kathrine Lunde,Ellen Skuterud,Margrethe Hersleth,Joel D. Mainland,Hiroaki Matsunami,Bjørg Egelandsdal,Tor Lea,Maik Behrens

doi:10.1371/journal.pone.0035259

Abstract

Although odour perception impacts food preferences, the effect of genotypic variation of odorant receptors (ORs) on the sensory perception of food is unclear. Human OR7D4 responds to androstenone, and genotypic variation in OR7D4 predicts variation in the perception of androstenone. Since androstenone is naturally present in meat derived from male pigs, we asked whether OR7D4 genotype correlates with either the ability to detect androstenone or the evaluation of cooked pork tainted with varying levels of androstenone within the naturally-occurring range. Consistent with previous findings, subjects with two copies of the functional OR7D4 RT variant were more sensitive to androstenone than subjects carrying a non-functional OR7D4 WM variant. When pork containing varying levels of androstenone was cooked and tested by sniffing and tasting, subjects with two copies of the RT variant tended to rate the androstenone-containing meat as less favourable than subjects carrying the WM variant. Our data is consistent with the idea that OR7D4 genotype predicts the sensory perception of meat containing androstenone and that genetic variation in an odorant receptor can alter food preferences.

Highlights

Culture, experience and learning all impact food preferences, but genetic factors can play a role in evaluating food
When subjects were divided into sensitive and insensitive cohorts according to the smell test of Lunde et al [11], we found that all androstenone-sensitive subjects had the RT/RT genotype
The OR7D4 genotype explained 83% of the androstenone sensitivity classification (Fisher’s exact test, p,0.0013) and 40% of the variation in intensity ratings (ANOVA, F(2,85) = 29.0, p,0.0001, r2 = 0.40). The ability of both consumers and assessors to detect androstenone was correlated with OR7D4 genotype when analyzed separately (Consumer only (F(2,45) = 12.59, p,0.0001, r2 = 0.36)

Summary

Introduction

Experience and learning all impact food preferences, but genetic factors can play a role in evaluating food. Odour is a major sensory component in flavour evaluation, yet how genetic variation in ORs affects food preferences remains unclear. Androstenone, in combination with skatole, makes up the primary component of boar taint, an unpleasant odour and flavour found in pork derived from male pigs [6]. Castration reduces the amount of androstenone in pork, the European Union recently proposed to ban castration due to animal welfare concerns [12]. This has reinvigorated the study of consumer perception of pork containing androstenone

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