Testing the sensitivity of potential panelists for wine taint compounds using a simplified sensory strategy

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dc.contributor.authorMcKay, Marianneen_ZA
dc.contributor.authorBauer, Florianen_ZA
dc.contributor.authorPanzeri, Valeriaen_ZA
dc.contributor.authorBuica, Astriden_ZA
dc.date.accessioned2019-09-20T10:21:32Z
dc.date.available2019-09-20T10:21:32Z
dc.date.issued2018-10-24
dc.descriptionCITATION: 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.en_ZA
dc.descriptionThe original publication is available at https://www.mdpi.comen_ZA
dc.description.abstractThe 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.en_ZA
dc.description.urihttps://www.mdpi.com/2304-8158/7/11/176
dc.description.versionPublisher's versionen_ZA
dc.format.extent14 pages : illustrationsen_ZA
dc.identifier.citationMcKay, 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/foods7110176en_ZA
dc.identifier.issn2304-8158 (online)
dc.identifier.otherdoi:10.3390/foods7110176
dc.identifier.urihttp://hdl.handle.net/10019.1/106507
dc.language.isoen_ZAen_ZA
dc.publisherMDPIen_ZA
dc.rights.holderAuthors retain copyrighten_ZA
dc.subjectWine and wine makingen_ZA
dc.subjectOdor detection thresholden_ZA
dc.subjectWine -- Flavor and odoren_ZA
dc.subjectSensory skills of expertsen_ZA
dc.titleTesting the sensitivity of potential panelists for wine taint compounds using a simplified sensory strategyen_ZA
dc.typeArticleen_ZA
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