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Together with traditional sensory techniques the use of objective electrophysiological (EEG) measures has provided evidence of differences in the response to wine flavours independent of conscious awareness or recognition of the flavour.
Abstract
Research linked traditional sensory techniques with brain activity recordings using panels of consumers, untrained in sensory analysis, to investigate differences in responses to β-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.
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