Skip to main content
Springer Nature Link
Log in

The Training Level of Experts Influences their Detection Thresholds for Key Wine Compounds

  • Published:
Chemosensory Perception

Abstract

Wine experts usually rely on chemical tracers of qualities or defects to judge wines. While part of their expertise is determined by their sensory ability to detect these key compounds, their level of sensitivity is generally unknown. The olfactory detection thresholds for 10 key odorant compounds in wine were, therefore, measured in a large sample of professionals (100 < n < 150). The experts’ sensitivity to two tastants, tartaric acid and alum (respectively, sour and astringent compounds) was also tested. The study confirms that distributions of individual detection thresholds were very large (>3 log10 units). Comparing the abilities of the experts to detect the whole sample of chemicals tested, we showed that their sensitivity profiles were very different. Detection threshold distribution asymmetries suggested specific hyposmias or hyperosmias for b-ionone, 2-isobutyl-3-methoxypyrazine, 2,4,6-trichloroanisole, diacetyl, and linalool. Interestingly, we found that academic degrees in tasting and enology do have an impact on odor detection thresholds for two compounds, diacetyl and mixed ethylphenols.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Subscribe and save

Springer+ Basic
€32.70 /Month
  • Get 10 units per month
  • Download Article/Chapter or eBook
  • 1 Unit = 1 Article or 1 Chapter
  • Cancel anytime
Subscribe now

Buy Now

Price includes VAT (Finland)

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7

Similar content being viewed by others

References

  • Amoore J-E (1977) Specific anosmia and the concept of primary odors. Chem Senses Flavor 2(3):267–281

    Article  CAS  Google Scholar 

  • Amoore J-E (1982) Odor theory and odor classification. In: Theimer ET (ed) Fragrance chemistry. Academic, New York, pp 28–73

    Google Scholar 

  • Amoore J-E, Venstrom D, Davis A-R (1968) Measurement of specific anosmia. Percept Mot Skills 26(1):143–164

    Article  CAS  Google Scholar 

  • Baydar A, Petrzilka M, Schott MP (1993) Olfactory thresholds for androstenone and galaxolide: sensitivity, insensitivity and specific anosmia. Chem Senses 18(6):661–668

    Article  CAS  Google Scholar 

  • Bende M, Nordin S (1997) Perceptual learning in olfaction: professional wine tasters versus controls. Physiol Behav 62(5):1065–1070

    Article  CAS  Google Scholar 

  • Benzécri J-P (1973) L'Analyse des Données. Dunod, Paris

    Google Scholar 

  • Bitar A, Ghaddart T, Malek A, Haddad T, Toufeili I (2008) Sensory thresholds of selected phenolic constituents from thyme and their antioxidant potential in sunflower oil. J Am Oil Chem Soc 85(7):641–646

    Article  CAS  Google Scholar 

  • Blakeslee A-F (1932) Genetics of sensory thresholds: taste for phenylthiocarbamide. Proc Natl Acad Sci USA 18(1):120–130

    Article  CAS  Google Scholar 

  • Boidron J-N, Chatonnet P, Pons M (1988) Influence du bois sur certaines substances odorantes des vins. Connaiss Vigne Vin 22(4):275–294

    CAS  Google Scholar 

  • Brochet F, Dubourdieu D (2001) Wine descriptive language supports cognitive specific of chemical senses. Brain Lang 77(2):187–196

    Article  CAS  Google Scholar 

  • Brown K-S, Mac Lean C-M, Robinette R-R (1968) The distribution of the sensitivity to chemical odors in man. Hum Biol 40(4):456–472

    CAS  Google Scholar 

  • Buttery R-G, Seifert R-M, Guadagni D-G, Ling L-C (1969) Characterization of some volatile constituents of bell peppers. J Agric Food Chem 17(6):1322–1327

    Article  Google Scholar 

  • Buttery R-G, Teranishi R, Ling L-C, Turnbaugh J-G (1990) Quantitative and sensory studies on tomato paste volatiles. J Agric Food Chem 38(1):336–340

    Article  CAS  Google Scholar 

  • Cain W-S, Rabin M-D (1989) Comparability of two tests of olfactory functioning. Chem Senses 14(4):479–495

    Article  Google Scholar 

  • Cain WS, Gent J-F (1991) Olfactory sensitivity: reliability, generality and association with aging. J Exp Psychol Hum Percept Perform 17(2):382–391

    Article  CAS  Google Scholar 

  • Cain W-S, Schmidt R (2002) Sensory detection of glutaraldehyde in drinking water—emergence of sensitivity and specific anosmia. Chem Senses 27(5):425–433

    Article  Google Scholar 

  • Chollet S, Valentin D (2000) Expertise level and odour perception: what can we learn from red burgundy wines? Annee Psychol 100(1):11–36

    Article  Google Scholar 

  • Chollet S, Valentin D (2001) Impact of training on beer flavor perception and description: are trained and untrained subjects really different? J Sensory Stud 16(6):601–618

    Article  Google Scholar 

  • Coats A-C (1974) Effects of age, sex, and smoking on electrical taste threshold. Ann Otol Rhinol Laryngol 83(3):365–369

    CAS  Google Scholar 

  • Cometto-Muñiz J-E, Abraham M-H (2008) Human olfactory detection of homologous n-alcohols measured via concentration–response functions. Pharmacol Biochem Behav 89(3):279–291

    Article  Google Scholar 

  • Dalton P, Doolittle N, Breslin P-A-S (2002) Gender-specific induction of enhanced sensitivity to odors. Nat Neurosci 5(3):199–200

    Article  CAS  Google Scholar 

  • Devos M, Patte F, Rouault J, Laffort P, Van Gemert L-J (1990) Standardized human olfactory thresholds. IRL Press at Oxford University Press, Oxford

    Google Scholar 

  • Doty R-L, Cameron E-L (2009) Sex differences and reproductive hormone influences on human odor perception. Physiol Behav 97(2):213–228

    Article  CAS  Google Scholar 

  • Drayna D (2005) Human taste genetics. Annu Rev Genomics Hum Genet 6:217–235

    Article  CAS  Google Scholar 

  • Engen T (1960) Effect of practice and instruction on olfactory threshold. Percept Mot Skills 10:195–198

    Google Scholar 

  • Faurion A, Cerf B, Pillias A-M, Boireau N (2005) Increased taste sensitivity by familiarization to novel stimuli: psychophysics, fMRI, and electrophysiological technical suggest modulations at peripheral and central levels. In: Rouby C, Schaal B, Dubois D-l, Gervais R, Holley A (eds) Olfaction, taste, and cognition. Cambridge University Press, Cambridge, pp 350–366

    Google Scholar 

  • Gilbert A-N, Kemp S-E (1996) Odor perception phenotypes: multiple, specific hyperosmias to musks. Chem Senses 21(4):411–416

    Article  CAS  Google Scholar 

  • Gilbert A-N, Wysocki CJ (1987) The smell survey results. Natl Geogr 172:514–525

    Google Scholar 

  • Gross-Isseroff R, Lancet D (1988) Concentration-dependent changes of perceived odor quality. Chem Senses 13(2):191–204

    Article  Google Scholar 

  • Hayes J-E, Bartoshuk L, Kidd J-R, Duffy V-B (2008) Supertasting and PROP bitterness depends on more than the TAS2R38 gene. Chem Senses 33(3):255–265

    Article  CAS  Google Scholar 

  • Hornung D-E, Smith D-J, Kurtz D-B, White T, Leopold D-A (2001) Effect of nasal dilators on nasal structures, sniffing strategies, and olfactory ability. Rhinology 39(2):84–87

    CAS  Google Scholar 

  • Hughson A-L, Boakes R-A (2002) The knowing nose: the role of knowledge in wine expertise. Food Qual Prefer 13(7–8):463–472

    Article  Google Scholar 

  • ISO 13301 (2002) Sensory analysis—Methodology—General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure.

  • Jacob T-J, Wang L, Jaffer S, McPhee S (2006) Changes in the odor quality of androstadienone during exposure-induced sensitization. Chem Senses 31(1):3–8

    Article  CAS  Google Scholar 

  • Jarque C-M, Bera A-K (1987) A test for normality of observations and regression residuals. Int Stat Rev 55(2):163–172

    Article  Google Scholar 

  • Jones S-V, Choi D-C, Davis M, Ressler K-J (2008) Learning-dependant structural plasticity in the adult olfactory pathway. J Neurosci 3(49):13106–13111

    Article  Google Scholar 

  • Keller A, Zhuang H, Chi Q, Vollshall L, Matsunami H (2007) Genetic variation in a human odorant receptor alters odour perception. Nature 449(7161):468–472

    Article  CAS  Google Scholar 

  • Kim U-K, Jorgenson E, Coon H, Leppert M, Risch N, Drayna D (2003) Positional cloning of the human quantitative trait locus underlying taste sensitivity to phenylthiocarbamide. Science 21(5610):1221–1225

    Article  Google Scholar 

  • Kobayashi C, Kennedy L-M, Halpern B-P (2006) Experience-induced changes in taste identification of monosodium glutamate (MSG) are reversible. Chem Senses 31(4):301–306

    Article  CAS  Google Scholar 

  • Laing D-G (1983) Natural sniffing gives optimum odor perception for humans. Perception 100(2):99–117

    Article  Google Scholar 

  • Laing D-G, Legha P-K, Jinks A-L, Hutchinson I (2003) Relationship between molecular structure, concentration and odor qualities of oxygenated aliphatic molecules. Chem Senses 28(1):57–69

    Article  CAS  Google Scholar 

  • Lawless H-T, Antinone M-J, Ledford R-A, Johnston M (1994) Olfactory responsiveness to diacetyl. J Sensory Stud 9(1):47–56

    Article  Google Scholar 

  • Le Magnen J (1944) Etude des facteurs dynamiques de l'excitation olfactive. L’Année Psychologique 45(45-46-1):77–89

    Article  Google Scholar 

  • Lötsch J, Lange C, Hummel T (2004) A simple and reliable method for clinical assessment of odor thresholds. Chem Senses 29(4):311–317

    Article  Google Scholar 

  • Mackay D, Shiu W-S, Ma K-C, Lee S-C (2006) Handbook of physical–chemical properties and environmental fate for organic chemicals, volume III. CRC, Boca Raton

    Google Scholar 

  • Marin M, Baek I, Taylor A-J (1999) Volatile release from aqueous solutions under dynamic headspace dilution conditions. J Agric Food Chem 47(11):4750–4755

    Article  CAS  Google Scholar 

  • Martineau B, Acree T-E, Henick-Kling T (1995) Effect of wine type on detection threshold for diacetyl. Food Res Int 28(2):139–143

    Article  CAS  Google Scholar 

  • Meilgaard M, Civille G-V, Carr BT (1999) Sensory evaluation techniques. CRC, Boca Raton, p 123

    Book  Google Scholar 

  • Menashe I, Abaffy T, Hasin Y, Goshen S, Yahalom V, Luetje C-W, Lancet D (2007) Genetic elucidation of human hyperosmia to isovaleric acid. PLoS Biol 5(11):e284

    Article  Google Scholar 

  • Mojet J, Christ-Hazelhof E, Heidema J (2001) Taste perception with age: generic or specific losses in threshold sensitivity to the five basic tastes? Chem Senses 26(7):845–860

    Article  CAS  Google Scholar 

  • Normand V, Avison S, Parker A (2004) Modeling the kinetics of flavour release during drinking. Chem Senses 29(3):235–245

    Article  CAS  Google Scholar 

  • Parr W-V, Heatherbell D, White K-G (2002) Demystifying wine expertise: olfactory threshold, perceptual skill and semantic memory in expert and novice wine judges. Chem Senses 27(8):747–755

    Article  Google Scholar 

  • Parr W-V, White K-G, Heatherbell D-A (2004) Exploring the nature of wine expertise: what underlies wine experts' olfactory recognition memory advantage? Food Qual Prefer 15(5):411–420

    Article  Google Scholar 

  • Pickering G, Karthik A, Inglis D, Sears M, Ker K (2007) Determination of ortho- and retro-nasal detection thresholds for 2-isopropyl-3-methoxypyrazine in wine. J Food Sci 72(7):468–472

    Article  Google Scholar 

  • Plotto A, Barnes K-W, Goodner K-L (2006) Specific anosmia observed for β-ionone, but not for α-ionone: significance for flavour research. J Food Sci 71(5):401–406

    Article  Google Scholar 

  • Prutkin J, Duffy V-B, Etter L, Fast K, Gardner E, Lucchina L-A, Snyder D-J, Tie K, Weiffenbach J, Bartoshuk L-M (2000) Genetic variation and inferences about perceived taste intensity in mice and men. Physiol Behav 69(1–2):161–173

    Article  CAS  Google Scholar 

  • Punter P-H (1983) Measurement of human olfactory thresholds for several groups of structurally related compounds. Chem Senses 7(3–4):215–235

    Article  CAS  Google Scholar 

  • Rabin M-D, Cain W-S (1986) Determinants of measured olfactory sensitivity. Percept Psychophys 39(4):281–286

    Article  CAS  Google Scholar 

  • Rashash D-M-C, Dietrich A-M, Hoehn R-C (1997) FPA of selected odorous compounds. J Am Water Works Assoc 89(4):131–141

    CAS  Google Scholar 

  • Roberts D-D, Pollien P, Milo C (2000) Solid-phase microextraction method development for headspace analysis of volatile flavor compounds. J Agric Food Chem 48(6):2430–2437

    Article  CAS  Google Scholar 

  • Romano A, Perello M-C, Lonvaud-Funel A, Sicard G, de Revel G (2009) Sensory and analytical re-evaluation of “Brett character”. Food Chem 114(1):15–19

    Article  CAS  Google Scholar 

  • Savary G, Guichard E, Doublier J-L, Cayot N (2006) Mixture of aroma compounds: determination of partition coefficients in complex semi-solid matrices. Food Res Int 39(3):372–379

    Article  CAS  Google Scholar 

  • Schwarzenbach R-P, Gschwend P-M, Imboden D-M (2003) Physicochemical properties of organic compounds. In: Environmental organic chemistry, 2nd edn. Wiley, Hoboken

  • Segurel M-A, Baumes R-L, Langlois D (2009) Role of glycosidic aroma precursors on the odorant profiles of grenache noir and syrah wines from the Rhone Valley. Part 2: characterisation of derived compounds. J Int Sci Vigne Vin 43(4):213–223

    CAS  Google Scholar 

  • Sobel N, Khan R-M, Hartley C-A, Sullivan E-V, Gabrieli J-D-E (2000) Sniffing longer than stronger to maintain olfactory detection threshold. Chem Senses 25(1):1–8

    Article  CAS  Google Scholar 

  • Solomon G (1990) Psychology of novice and expert wine talk. Am J Psychol 103(4):495–517

    Article  Google Scholar 

  • Solomon G (1997) Conceptual change and wine expertise. J Learn Sci 6(1):41–60

    Article  Google Scholar 

  • Song W, O’Shea K-E (2007) Ultrasonically induced degradation of 2-methylisoborneol and geosmin. Water Res 41(12):2672–2678

    Article  CAS  Google Scholar 

  • Sowalsky R-A, Noble A-C (1998) Comparison of the effects of concentration, pH and anion species on astringency and sourness of organic acids. Chem Senses 23(3):343–349

    Article  CAS  Google Scholar 

  • Stevens D-A, O’Connell R-J (1991) Individual differences in thresholds and quality reports of human subjects to various odors. Chem Senses 16(1):57–67

    Article  Google Scholar 

  • Stevens J-C, Cain W-S (1987) Old-age deficits in the sense of smell as gauged by thresholds, magnitude matching, and odor identification. Psychol Aging 2(1):36–42

    Article  CAS  Google Scholar 

  • Stevens J-C, Dadarwala A (1993) Variability of olfactory threshold and its role assessment of aging. Percept Psychophys 54(3):296–302

    Article  CAS  Google Scholar 

  • Sung Y-H, Li T-Y, Huang S-D (2005) Analysis of earthy and musty odors in water samples by solid-phase microextraction coupled with gas chromatography/ion trap mass spectrometry. Talanta 65(2 special issue):518–524

    Article  CAS  Google Scholar 

  • Suprenant A, Butzke C-E (1997) Implications of odor threshold variations on sensory quality control of cork stoppers. Am J Enol Vitic 48(2):269

    Google Scholar 

  • Takagi S-F (1989) Standardized olfactometries in Japan—a review over ten years. Chem Senses 14(1):25–46

    Article  CAS  Google Scholar 

  • Teixeira M-I-V, San Romao M-V, Bronze R-B, Vilas Boas L (2006) 2,4,6-Trichloroanisole: a consumer panel evaluation. Ciência e Técnica Vitivinicola 21(2):53–65

    Google Scholar 

  • Toelch U, Winter Y (2007) Psychometric function for nectar volume perception of a flower-visiting bat. J Comp Physiol A 193(2):265–269

    Article  Google Scholar 

  • Tuorila H, Kurkela R, Suihko M, Suhonen U (1982) The influence of tests and panelists on odour detection thresholds. LWT-Food Sci Technol 15:97–101

    Google Scholar 

  • Valentin D, Chollet S, Beal S, Patris B (2007) Expertise and memory for beers and beer olfactory compounds. Food Qual Prefer 18(5):776–785

    Article  Google Scholar 

  • Van Gemert L-J (2003) Compilations of odour threshold values in air, water and other media. Boelens Aroma Chemical Information Service, Huizen

    Google Scholar 

  • Walker J-C, Kendal-Reed M, Morgan W-T (1999) Accounting for several related sources of variation in chemosensory psychophysics. In: Bell GA, Watson A (eds) Tastes and aromas: the chemical senses in science and industry. University of New South Wales Press, Sydney, pp 105–113

    Google Scholar 

  • Walker J-C, Hall S-B, Walker D-B, Kendal-Reed M-S, Hood A-F, Niu X-F (2003) Human odor detectability: new methodology used to determine threshold and variation. Chem Senses 28(9):817–826

    Article  Google Scholar 

  • Wang H-W, Wysocki C-J, Gold G-H (1993) Induction of olfactory receptor sensitivity in mice. Science 260(5110):998–1000

    Article  CAS  Google Scholar 

  • Wang L, Chen L, Jacob T (2004) Evidence for peripheral plasticity in human odour response. J Physiol 554(1):236–244

    Article  CAS  Google Scholar 

  • Wise P-M, Bien N, Wysocki C-J (2008) Two rapid odor threshold methods compared to a modified method of constant stimuli. Chemosens Percept 1(1):16–23

    Article  Google Scholar 

  • Wysocki C-J, Beauchamp G-K (1984) Ability to smell androstenone is genetically determined. Proc Natl Acad Sci USA 81(15):4899–4902

    Article  CAS  Google Scholar 

  • Wysocki C-J, Dorries K-M, Beauchamp G-K (1989) Ability to perceive androstenone can be acquired by ostensibly anosmic people. Proc Natl Acad Sci USA 86(20):7976–7978

    Article  CAS  Google Scholar 

  • Yamauchi Y, Endo S, Sakai F, Yoshimura I (2002) A new whole-mouth gustatory test procedure: I. Thresholds and principal components analysis in healthy men and women. Acta Otolaryngol 546:39–48

    Article  Google Scholar 

  • Young W-F, Horth H, Crane R, Ogden T, Arnott M (1996) Taste and odour threshold concentrations of potential potable water contaminants. Water Res 30(2):331–340

    Article  CAS  Google Scholar 

  • Youngentob S-L, Kent P-F (1995) Enhancement of odorant-induced mucosal activity patterns in rats trained on an odorant identification task. Brain Res 670(1):82–88

    Article  CAS  Google Scholar 

Download references

Acknowledgments

The authors would like to thank the Conseil Interprofessionnel du Vin de Bordeaux for their financial support as well as the members of the Conseil des Vins de Saint Emilion and their wine tasters for their enthusiastic participation.

Author information

Authors and Affiliations

  1. Université de Bordeaux, Institut des Sciences de la Vigne et du Vin, EA 4577, Unité de recherche Œnologie, INRA, ISVV, USC 1219 Œnologie, 210 chemin de Leysotte, CS 50008, 33882, Villenave d’Ornon, France

    Sophie Tempere, Eléonore Cuzange & Gilles de Revel

  2. Laboratoire d’Etude des Mécanismes Cognitifs, EA 3082, Université Lumière Lyon 2, CNRS, 5 avenue Pierre Mendès France, 69676, Bron, France

    Sophie Tempere & Jean Claude Bougeant

  3. Centre Universitaire de Technologie, Deddeh, Kourah, Lebanon

    Jinane Malak

  4. Laboratoire de Neurosciences intégratives et adaptatives, URM-CNRS 6149, Neurobiologie des processus mnésiques, Université de Provence, 3 Place Victor Hugo - Pôle 3C Centre de St Charles, 13331, Marseille, France

    Gilles Sicard

Authors
  1. Sophie Tempere
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Eléonore Cuzange
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Jinane Malak
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Jean Claude Bougeant
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Gilles de Revel
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Gilles Sicard
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Gilles Sicard.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Tempere, S., Cuzange, E., Malak, J. et al. The Training Level of Experts Influences their Detection Thresholds for Key Wine Compounds. Chem. Percept. 4, 99–115 (2011). https://doi.org/10.1007/s12078-011-9090-8

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s12078-011-9090-8

Keywords

Search

Navigation