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Parunovic N.,Petrovic M.,Matekalo-SverakV.,Parunovic J.,Radovic C .(2010): Relationship between carcass weight, skatole level and sensory assessment in fat of different boars.CzechJ.Food Sci.,28:520-530. Thepurposeofthisstudywastoinvestigatetherelationshipbetweenthecarcassweightandthelevelofskatoleinboar backfatsampleswithdescriptivesensoryprofiles  (trainedsensorypanel)  immediatelyafterheatingthefatsamples (warm). Aweakcorrelationwasfoundbetweenthecarcassweightandskatolelevelinfat (P>0.05).Betweenskatole levelsinthefatofboars, whosecarcassweightwasbelow 70kg,andofthosewiththecarcassweightequalorabove 70kg,therewasastatisticallysignificantdifference (P<0.05).Theaveragecontentofskatoleinthefattissueofthe boars  < 70 kg, (0.18 ±  0.09 mg/kgfat,  respectively)  wasbelowthecommonlyusedrespectivethresholdsfortainted meat  (0.20 mg/kgfat),  53% ofthesamplesshowedthevaluesof ≤  20 mg/kg,  and 73% ofthesamplesthevaluesof  ≤ 25mg/kg. Inthegroup ≥ 70kg(0.40± 0.39mg/kgfat, respectively), 80%ofthesamplesrevealedthevaluesof≥ 20mg/kg,  and66%ofthesamplesthevaluesof≥ 25mg/kg. Ourresultsshowthatapositive, compellingandstatisticallyhighly significantcorrelationexistsbetweentheskatolelevelandthesensoryassessmentofskatoleintensityinfat.