Objective sensory evaluation using advanced neurophysiological techniques for flavour and taint evaluation in the wine industry: final report to the Grape and Wine Research and Development Corporation

Research linked traditional sensory techniques with brain activity recordings using panels of consumers, untrained in sensory analysis, to investigate differences in responses to b-damascenone, ethanol and 2,4,6-trichloroanisole (TCA). Sensory ratings provided evidence of enhanced fruity/sweet qualities in response to TCA versus ethanol, and a low concentration of TCA was more liked than the higher concentration. Brain activity responses to all the odours revealed significant differences associated with liking, independent of conscious detection of the odour. This novel approach to sensory evaluation provides a new objective technique to measure of flavour quality and attributes in wine