The objective of the study was to investigate the effect of different levels of dietary Jerusalem artichoke on sensory characteristics of grilled pork loin. The most intensive abnormal odour and flavour were recorded in the control group (0 % of Jerusalem artichoke in feed rations), whereas the highest typical pork odour and flavour were observed in group with 12,2 % of Jerusalem artichoke in feed rations. Significant correlations were found between odour and flavour characteristics and androstenone and skatole levels. It was concluded that feeding Jerusalem artichoke to entire male pigs improved sensory scores of grilled pork loin.