The training level of experts influences their detection thresholds for key wine compounds

Chemosensory Perception

Volumn 4, Issue 3, 2011, Pages 99-115

  Tempere, Sophie ^a,b   Cuzange, Eléonore ^a   Malak, Jinane ^c   Bougeant, Jean Claude ^b   De Revel, Gilles ^a   Sicard, Gilles ^d  

^a UNIVERSITÉ DE BORDEAUX   (France)

^b Lyon University   (France)

^c Centre Universitaire de Technologie   (Lebanon)

^d NONE

Author keywords

Detection thresholds; Olfaction and taste; Qualified wine professionals; Wine experts; Wine key compounds

Indexed keywords

2 ISOBUTYL 3 METHOXYPYRAZINE; 2,3 BUTANEDIONE; 2,4,6 TRICHLOROANISOLE; ALUMINUM POTASSIUM SULFATE; BETA IONONE; FLAVORING AGENT; LINALOOL; PHENOL DERIVATIVE; TARTARIC ACID; UNCLASSIFIED DRUG;

ADULT; ARTICLE; CHEMOSENSITIVITY; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FEMALE; FOOD QUALITY; HUMAN; HUMAN EXPERIMENT; HYPOSMIA; MALE; OLFACTORY DISCRIMINATION; PRIORITY JOURNAL; SENSORY ANALYSIS; SENSORY FEEDBACK; SKILL RETENTION; STIMULUS RESPONSE; TASTE ACUITY; TASTE DISCRIMINATION; WINE; WINE INDUSTRY;

EID: 80755146039     PISSN: 19365802     EISSN: 19365810     Source Type: Journal    
DOI: 10.1007/s12078-011-9090-8     Document Type: Article

References (90)

1. Amoore J-E (1977) Specific anosmia and the concept of primary odors. Chem Senses Flavor 2(3):267-281
2. Amoore J-E (1982) Odor theory and odor classification. In: Theimer ET (ed) Fragrance chemistry. Academic, New York, pp 28-73
3. Amoore J-E, Venstrom D, Davis A-R (1968) Measurement of specific anosmia. Percept Mot Skills 26(1):143-164
4. Baydar A, Petrzilka M, Schott MP (1993) Olfactory thresholds for androstenone and galaxolide: sensitivity, insensitivity and specific anosmia. Chem Senses 18(6):661-668 (Pubitemid 24016549)
5. Bende M, Nordin S (1997) Perceptual learning in olfaction: professional wine tasters versus controls. Physiol Behav 62(5):1065-1070 (Pubitemid 27425237)
6. Benzécri J-P (1973) L'Analyse des Données. Dunod, Paris
7. 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
8. Blakeslee A-F (1932) Genetics of sensory thresholds: taste for phenylthiocarbamide. Proc Natl Acad Sci USA 18(1):120-130
9. Boidron J-N, Chatonnet P, Pons M (1988) Influence du bois sur certaines substances odorantes des vins. Connaiss Vigne Vin 22 (4):275-294
10. Brochet F, Dubourdieu D (2001) Wine descriptive language supports cognitive specific of chemical senses. Brain Lang 77 (2):187-196 (Pubitemid 32506688)
11. 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
12. 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
13. 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
14. Cain W-S, Rabin M-D (1989) Comparability of two tests of olfactory functioning. Chem Senses 14(4):479-495
15. Cain WS, Gent J-F (1991) Olfactory sensitivity: reliability, generality and association with aging. J Exp Psychol Hum Percept Perform 17(2):382-391
16. 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
17. Chollet S, Valentin D (2000) Expertise level and odour perception: what can we learn from red burgundy wines? Annee Psychol 100 (1):11-36
18. 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
19. Coats A-C (1974) Effects of age, sex, and smoking on electrical taste threshold. Ann Otol Rhinol Laryngol 83(3):365-369
20. 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
21. Dalton P, Doolittle N, Breslin P-A-S (2002) Gender-specific induction of enhanced sensitivity to odors. Nat Neurosci 5(3):199-200 (Pubitemid 34171131)
22. Devos M, Patte F, Rouault J, Laffort P, Van Gemert L-J (1990) Standardized human olfactory thresholds. IRL Press at Oxford University Press, Oxford
23. Doty R-L, Cameron E-L (2009) Sex differences and reproductive hormone influences on human odor perception. Physiol Behav 97 (2):213-228
24. Drayna D (2005) Human taste genetics. Annu Rev Genomics Hum Genet 6:217-235 (Pubitemid 41397082)
25. Engen T (1960) Effect of practice and instruction on olfactory threshold. Percept Mot Skills 10:195-198
26. 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
27. Gilbert A-N, Kemp S-E (1996) Odor perception phenotypes: multiple, specific hyperosmias to musks. Chem Senses 21(4):411-416
28. Gilbert A-N, Wysocki CJ (1987) The smell survey results. Natl Geogr 172:514-525
29. Gross-Isseroff R, Lancet D (1988) Concentration-dependent changes of perceived odor quality. Chem Senses 13(2):191-204 (Pubitemid 19173119)
30. 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 (Pubitemid 351419723)
31. 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 (Pubitemid 32631619)
32. 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
33. 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.
34. 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 (Pubitemid 43057022)
35. Jarque C-M, Bera A-K (1987) A test for normality of observations and regression residuals. Int Stat Rev 55(2):163-172
36. Jones S-V, Choi D-C, Davis M, Ressler K-J (2008) Learningdependant structural plasticity in the adult olfactory pathway. J Neurosci 3(49):13106-13111
37. 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 (Pubitemid 47509549)
38. 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 (Pubitemid 36237461)
39. 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 (Pubitemid 43779030)
40. Laing D-G (1983) Natural sniffing gives optimum odor perception for humans. Perception 100(2):99-117
41. 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 (Pubitemid 41288794)
42. Lawless H-T, Antinone M-J, Ledford R-A, Johnston M (1994) Olfactory responsiveness to diacetyl. J Sensory Stud 9(1): 47-56
43. Le Magnen J (1944) Etude des facteurs dynamiques de l'excitation olfactive. L'Année Psychologique 45(45-46-1):77-89
44. Lötsch J, Lange C, Hummel T (2004) A simple and reliable method for clinical assessment of odor thresholds. Chem Senses 29 (4):311-317 (Pubitemid 41289327)
45. 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
46. 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
47. 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
48. Meilgaard M, Civille G-V, Carr BT (1999) Sensory evaluation techniques. CRC, Boca Raton, p 123
49. 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
50. 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 (Pubitemid 32899104)
51. Normand V, Avison S, Parker A (2004) Modeling the kinetics of flavour release during drinking. Chem Senses 29(3):235-245 (Pubitemid 41289339)
52. 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 (Pubitemid 35214848)
53. 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
54. 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
55. Plotto A, Barnes K-W, Goodner K-L (2006) Specific anosmia observed for ?-ionone, but not for ?-ionone: significance for flavour research. J Food Sci 71(5):401-406
56. 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 (Pubitemid 30333375)
57. Punter P-H (1983) Measurement of human olfactory thresholds for several groups of structurally related compounds. Chem Senses 7 (3-4):215-235
58. Rabin M-D, Cain W-S (1986) Determinants of measured olfactory sensitivity. Percept Psychophys 39(4):281-286
59. 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
60. 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 (Pubitemid 30431253)
61. 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
62. 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 (Pubitemid 41773053)
63. Schwarzenbach R-P, Gschwend P-M, Imboden D-M (2003) Physicochemical properties of organic compounds. In: Environmental organic chemistry, 2nd edn. Wiley, Hoboken
64. 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
65. 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 (Pubitemid 30088817)
66. Solomon G (1990) Psychology of novice and expert wine talk. Am J Psychol 103(4):495-517
67. Solomon G (1997) Conceptual change and wine expertise. J Learn Sci 6(1):41-60
68. Song W, O'Shea K-E (2007) Ultrasonically induced degradation of 2- methylisoborneol and geosmin. Water Res 41(12):2672-2678 (Pubitemid 46770822)
69. 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
70. 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
71. 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
72. Stevens J-C, Dadarwala A (1993) Variability of olfactory threshold and its role assessment of aging. Percept Psychophys 54(3):296-302
73. 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
74. 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
75. Takagi S-F (1989) Standardized olfactometries in Japan-a review over ten years. Chem Senses 14(1):25-46
76. 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
77. Toelch U, Winter Y (2007) Psychometric function for nectar volume perception of a flower-visiting bat. J Comp PhysiolA 193(2):265-269 (Pubitemid 46183504)
78. 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
79. 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 (Pubitemid 46505978)
80. Van Gemert L-J (2003) Compilations of odour threshold values in air, water and other media. Boelens Aroma Chemical Information Service, Huizen
81. 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
82. 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 (Pubitemid 39144876)
83. Wang H-W, Wysocki C-J, Gold G-H (1993) Induction of olfactory receptor sensitivity in mice. Science 260(5110):998-1000 (Pubitemid 23209977)
84. Wang L, Chen L, Jacob T (2004) Evidence for peripheral plasticity in human odour response. J Physiol 554(1):236-244 (Pubitemid 38081456)
85. 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
86. Wysocki C-J, Beauchamp G-K (1984) Ability to smell androstenone is genetically determined. Proc Natl Acad Sci USA 81(15):4899-4902
87. 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
88. 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 (Pubitemid 34765466)
89. 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 (Pubitemid 26007572)
90. 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