Testing the sensitivity of potential panelists for wine taint compounds using a simplified sensory strategy
Date
2018-10-24
Journal Title
Journal ISSN
Volume Title
Publisher
MDPI
Abstract
The odor detection threshold (ODT) of a compound is the lowest concentration at which
individuals can reliably perceive a difference between a sample and its corresponding control, with 50%
performance above chance. Wine is a complex matrix, and ODTs used in studies on wine can be
based on inappropriate matrices and informal sensory methodologies. Formal studies confirming
ODTs in wine are relatively scarce in the literature, and are complex and expensive to carry out.
In this study, the sensitivity of panelists to previously published ODTs for five compounds: Guaiacol,
o-cresol and 4-ethyl phenol, 3-isobutyl-2-methoxypyrazine (IBMP), and 2,4,6-trichloroanisole (TCA)
associated with off-flavor/taint issues in wine, was investigated. The study was carried out in partially
de-aromatized young Shirazwine (unwooded) using a simplified version of the formal sensory approach.
A triangle test in triplicate was carried out with 34 panelists, at the ODT for each compound, in one day.
The study explored whether previous training affected panelists’ sensitivity for threshold differences.
Results showed that samples spiked with volatile phenols were significantly different (p = 0.01)
to controls. The spiked TCA and IBMP samples were not significantly different from the control
in either case. Judges were better able to detect compounds if they had prior experience or training
in wine evaluation. Despite some limitations, this pragmatic approach may be useful when carrying out
sensory studieswith fairly limited resources andwithin tight timelines, as it provides helpful information
on panel members and detection thresholds for a specific matrix.
Description
CITATION: McKay, M., et al. 2018. Testing the sensitivity of potential panelists for wine taint compounds using a simplified sensory strategy. Foods, 7(11):176, doi:10.3390/foods7110176.
The original publication is available at https://www.mdpi.com
The original publication is available at https://www.mdpi.com
Keywords
Wine and wine making, Odor detection threshold, Wine -- Flavor and odor, Sensory skills of experts
Citation
McKay, M., et al. 2018. Testing the sensitivity of potential panelists for wine taint compounds using a simplified sensory strategy. Foods, 7(11):176, doi:10.3390/foods7110176