Читать книгу Wine Faults and Flaws - Keith Grainger - Страница 21

Whilst an ODT is the lowest concentration at which a particular odour is perceivable upon nosing, the identification of the odorant responsible may not be achieved at that level. The ‘odour identification (or recognition) threshold’ is the concentration at which a particular odorant is not only detected, but is also recognised and can be named. ISO 5492 defines and odour identification threshold as the ‘minimum physical intensity of a stimulus for which an assessor will assign the same descriptor each time it is presented’ [11]. However, different compounds can give arise to aromas which may have a similar or possibly the same descriptor, or be difficult to distinguish, even by trained, expert tasters. As with detection thresholds, recognition thresholds may vary according to the matrix of the wine and the interplay between numerous compounds. Most research papers only refer to detection thresholds when discussing individual odorants, and accordingly the thresholds detailed in this book are generally those of detection, not identification.