understanding sensory perception of wine
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Understanding Sensory Perception of Wine
Elizabeth Tomasino, PhD
What’s going on?
#1#2
AROMA – volatile organic compounds that are perceived through the nose
VOLATILE ORGANIC COMPOUNDS (VOC) – compounds that have high vapor pressure and low water solubility
ORTHONASAL & RETRONASAL
AROMA
AROMA
AROMA
• Anosmia
• Dysosmia
• Hyperosmia
• Hyponosmia/Hyposmia
• Phantosmia
AROMA
TASTE
TASTE
TASTE
TASTE
• Phantom taste perception
• Hypogeusia
• Ageusia
• Dysgeusia
• Supertaster
TASTE
X
Mouthfeel
• Tactile senses
• Mechanical perception, mechanoreceptors
• Fluid behavior
• Friction forces
• Trigeminal Nerve
• Role of saliva
Mouthfeel
Mouthfeel
Mouthfeel
Mouthfeel
Mouthfeel
What’s going on?
#1#2
Concentration of Compoundsin Important
Sensory Thresholds
• Absolute Threshold/Detection threshold
• Recognition threshold
• Terminal threshold
• Differential threshold
Sensory Thresholds
