The objective of this study was to develop a palatability index for evaluating taste quality of pork through correlation and causality between fatty acids and taste related factors. Results of analysis of the components and taste evaluation among varieties showed that the taste quality of Duroc pork was the best. A correlation was found between fatty acids and taste evaluation factors. Saturated fatty acids (SFAs) and oleic acid increased the sweetness and savory taste, the preferred flavors, while sourness and bitterness, the non-preferred flavors, decreased, and thus positively affecting the taste. Polyunsaturated fatty acids (PUFAs) have been shown to have a negative effect on taste by decreasing their preferred taste while increasing their non-preferred taste. In addition, multiple regression between fatty acid and five taste factors showed that stearic acid and oleic acid increased the sweetness and savory taste, while myristic acid decreased the bitterness. Linolenic acid was found to be negatively affecting the taste by increasing non-preferred flavors. In conclusion, SFAs, oleic acid and linolenic acid were found to be the major factors affecting the taste of pork. Therefore, the results of this study can be used as an index to produce delicious pork for pig producers as well as help consumers to trust and purchase high quality domestic pork.

ABSTRACT
 Ⅰ. 서론
 Ⅱ. 재료 및 방법
 Ⅲ. 결과 및 고찰
 Ⅳ. 요약
 Ⅴ. 참고문헌

• 박진룡(전북대학교 동물생명공학과) | Jin-Ryong Park (Department of Animal Biotechnology, Chonbuk National University)
• 최호성(전북대학교 동물생명공학과) | Ho-Sung Choe (Department of Animal Biotechnology, Chonbuk National University) Co-corresponding authors
• 심관섭(전북대학교 동물생명공학과) | Kwan-Seob Shim (Department of Animal Biotechnology, Chonbuk National University) Co-corresponding authors