Determination of 4‐ethylcatechol in a Merlot wine using sensory evaluation and the electronic tongue

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Abstract
Summary: The objective of this study was to determine the influence of 4‐ethylcatechol (4‐EC) on the sensory profile ofBrettanomyces‐contaminated Merlot wine and evaluate electronic tongue discrimination. Using sensory evaluation panels, the consumer detection threshold (DT) and the consumer rejection threshold (CRT) of 4‐ECwere determined in Merlot containing 493, 714, 1035 and 1500 μg L−14‐EC. TheDTof 4‐ECin Merlot was 823 μg L−1, while theCRTwas 1323 μg L−1. The electronic tongue discriminated index (DI = 82%) among the samples, with hierarchical clustering showing a clear distinction between the control sample and the spiked samples. The lowest concentration distinguished by the electronic tongue was 493 μg L−1, a lower value than the sensory threshold determined. These findings suggest that for the detection of 4‐ECin Merlot, the e‐tongue may be more sensitive than some consumers and the e‐tongue may be a suitable methodology for detection of subthreshold concentrations of chemical compounds in wine.

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