Abstract
Hedonic ratings for odors in wine by 53 inexperienced and 14 experienced judges were compared for supra-threshold concentrations of acetaldehyde, diacetyl, acetaldehyde plus diacetyl, ethyl acetate, acetic acid, ethyl acetate plus acetic acid, and sulfur dioxide. Agreement was good between both groups, and diacetyl and acetic acid in the amounts added caused neither favorable nor unfavorable reaction. The inexperienced group was less sensitive than the experienced to added acetaldehyde and ethyl acetate. Both groups indicated increasing unpleasantness with increasing concentrations of sulfur dioxide.
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