Taint sensory evaluation

Cork taint is a musty/moldy off-odor in wine. It is related to the cork stopper, a wine botde closure made from the bark of the cork oak (Quercus suher). In a correlation between sensory evaluation and chemical analysis, 2,4,6-trichloroanisole (TCA) has b n identified as a major impact component. In sensitivity tests of a group of trained wine judges, a geometric mean of the minimum detectable concentrations of TCA has been determined at 4.6 ng/L. 

Kilcast, D. (1996). Sensory evaluation of taints and off-flavors. In M. J. Saxby (Ed.), Food taints and off-flavors (2nd ed.) (pp. 1-40). Blackie Academic and Professional. 

D Kilkast. Sensory evaluation of taints and off-flavours. In MJ Saxby, ed. Food Taints and Off-Flavours. Glasgow Chapman Hall, 1993, pp. 1-32. RC Mclver, GA Reineccius. Synthesis of 2-methoxy-3-alkylpyrazines by Pseudomonas perolens. In C Parliament, R Croteau, ed. Bioformation of Flavours, ACS Symposium Series 1989, pp 266-274. 

Although some efforts have been made (25-26), until now there have been no statistically sufficient, rapid and cost effective sensory quality control (QC) procedures against cork taint for either wineries or cork suppliers. At UC Davis, we have developed a Cork Sensory QC Manual (27) which evaluates the major valid sampling procedures, and exemplifies their use based on a case study at a premium winery in California. In addition, the manual provides instructions for a taste panel evaluation which is essential for wineries in order test their winemakers and cellarmasters as well as the tasting room staffs sensitivities to detect the off-odor. Once individual... 

Sensory analysis is a subjective sensation by the sense organs. Assessors perform sensory analyses. For a packaging material, transfer of taint is the critical sensory property from a legal point of view. Odour is less significant, but equally important as a marketing consideration. A panel of trained assessors evaluates the sensory properties. The number of assessors is based on the sensitivity desired for the test fewer assessors result in less statistical reliability. A well-trained panel will give consistent results. 

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