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 Shiraz wine (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 studies with fairly limited resources and within tight timelines, as it provides helpful information on panel members and detection thresholds for a specific matrix.
Highlights
Wine quality is difficult to define, but can be evaluated based on the sensory characteristics of the product using the sensory skills of experts, which include, but are not limited to, vision, gustation, and olfaction
Used indicators of the potency of aroma compounds associated with these faults include odor detection threshold (ODT) and odor activity value (OAV) measurements
This study looked at a simple, pragmatic approach to ODT sensitivity testing for the purposes of selecting panelists for a study
Summary
Wine quality is difficult to define, but can be evaluated based on the sensory characteristics of the product using the sensory skills of experts, which include, but are not limited to, vision (clarity and color), gustation (taste), and olfaction (aroma). Wine aroma may be the most important factor in assigning quality, as faults, like microbial contamination and lack of typicality of style, are often detected by olfaction [1]. Used indicators of the potency of aroma compounds associated with these faults include odor detection threshold (ODT) and odor activity value (OAV) measurements. Sensory thresholds are ill-defined in theory [2], but are based on the lowest concentration of a compound at which individuals can perceive a difference in sensory quality, relative to a control. The triangle test has been widely used for determining the detection threshold of volatile compounds important to wine
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