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Sensitivity Threshold for Selected Aromas and Defects in Casual Wine Consumers.

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Title: Sensitivity Threshold for Selected Aromas and Defects in Casual Wine Consumers.
Authors: Dectis, Katherine C.1 (AUTHOR), Tepper, Beverly J.1 (AUTHOR) btepper@sebs.rutgers.edu
Source: Journal of Sensory Studies. Apr2026, Vol. 41 Issue 2, p1-10. 10p.
Subjects: Sensory perception, Threshold (Perception), Wine marketing, Brettanomyces, Cork, Wine flavor & odor
Abstract: Wine aromas and faults are caused by chemical compounds impacting wine quality that can originate from viticulture, vinification, bottling, or aging. Wine professionals are highly trained to recognize and assess quality indicators including characteristic aromas and faults/defects. However, consumers make the majority of wine purchasing decisions, and their sensitivities to these characteristics can vary greatly across individuals. Sixty‐eight casual wine consumers evaluated seven odor compounds: 2,4,6‐trichloroanisole (TCA), the main compound responsible for "Cork Taint"; a mixture of 4‐ethylphenol and 4‐Ethylguaiacol (4EP/4EG), the main compounds responsible for "Brett character"; Acetic Acid, an indicator of volatile acidity (oxidation); Diacetyl, "butter odor"; ß‐ionone, "fruity/floral odor"; 1‐octen‐3‐one, "mushroom odor"; and 2,5‐dimethyl‐3‐methoxypyrazine (DMMP), "green/earthy odor." All chemical standards were prepared in water solutions. Individual Best‐Estimate Thresholds (BET) of the olfactory perception of the compounds were measured, and group mean detection thresholds were determined using regression analysis with Abbott's formula. The results showed that consumers were insensitive to most of the aromas, but highly sensitive to Brett character, which is commonly found in commercial wines. Practical Applications: Many studies have been conducted to determine the thresholds of odor perception and the presence of wine defects by panels of wine experts. Far less is known about the sensitivities of casual wine consumers to common aroma compounds that may be present in commercial wines. Filling this knowledge gap is important because consumers make the ultimate decisions about which wine to buy based on their perceptions and preferences. This study showed that casual consumers had elevated thresholds for 6 out of the 7 aroma compounds studied. These findings could benefit the wine industry by providing a deeper understanding of the sensory perceptions of this target market. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Sensory Studies is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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  Data: Sensitivity Threshold for Selected Aromas and Defects in Casual Wine Consumers.
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  Data: <searchLink fieldCode="AR" term="%22Dectis%2C+Katherine+C%2E%22">Dectis, Katherine C.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Tepper%2C+Beverly+J%2E%22">Tepper, Beverly J.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> btepper@sebs.rutgers.edu</i>
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  Data: Wine aromas and faults are caused by chemical compounds impacting wine quality that can originate from viticulture, vinification, bottling, or aging. Wine professionals are highly trained to recognize and assess quality indicators including characteristic aromas and faults/defects. However, consumers make the majority of wine purchasing decisions, and their sensitivities to these characteristics can vary greatly across individuals. Sixty‐eight casual wine consumers evaluated seven odor compounds: 2,4,6‐trichloroanisole (TCA), the main compound responsible for "Cork Taint"; a mixture of 4‐ethylphenol and 4‐Ethylguaiacol (4EP/4EG), the main compounds responsible for "Brett character"; Acetic Acid, an indicator of volatile acidity (oxidation); Diacetyl, "butter odor"; ß‐ionone, "fruity/floral odor"; 1‐octen‐3‐one, "mushroom odor"; and 2,5‐dimethyl‐3‐methoxypyrazine (DMMP), "green/earthy odor." All chemical standards were prepared in water solutions. Individual Best‐Estimate Thresholds (BET) of the olfactory perception of the compounds were measured, and group mean detection thresholds were determined using regression analysis with Abbott's formula. The results showed that consumers were insensitive to most of the aromas, but highly sensitive to Brett character, which is commonly found in commercial wines. Practical Applications: Many studies have been conducted to determine the thresholds of odor perception and the presence of wine defects by panels of wine experts. Far less is known about the sensitivities of casual wine consumers to common aroma compounds that may be present in commercial wines. Filling this knowledge gap is important because consumers make the ultimate decisions about which wine to buy based on their perceptions and preferences. This study showed that casual consumers had elevated thresholds for 6 out of the 7 aroma compounds studied. These findings could benefit the wine industry by providing a deeper understanding of the sensory perceptions of this target market. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Sensory Studies is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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      – SubjectFull: Wine marketing
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              Text: Apr2026
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              Y: 2026
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