A multi-disciplinary analysis of subjective and objective responses to TCA in wine, using sensory, chemical, and electrophysiological techniques

Abstract

This project used subjective and objective techniques to investigate differences in
responses of untrained consumers to wine taints – and specifically to TCA, 4-ethyl guaiacol and 4-ethyl phenol. Threshold levels and perceptual responses to these taints were determined. Electrophysiological (brain activity) differences in response to three concentrations of TCA were correlated with reported responses to the TCA odour. The degree of variability in responses to TCA was clearly evident in this study in both subjective and brain activity responses. Even at the low concentrations used, results provide unassailable evidence of a link between brain activity and preference for odours.

Summary

Together with traditional sensory techniques, objective electrophysiological (EEG) measures have been used on the detection of TCA