摘要 : Contamination of bottled wine by 2,4,6-trichloroanisole (TCA) results in a 'cork taint', characterised by musty or earthy odours. A method was developed for establishing a 'consumer rejection threshold', using a paired preference ... 展开 Contamination of bottled wine by 2,4,6-trichloroanisole (TCA) results in a 'cork taint', characterised by musty or earthy odours. A method was developed for establishing a 'consumer rejection threshold', using a paired preference test combined with a constant stimuli threshold procedure. Regular consumers of white wine assessed pairs of samples of white wine, one of which contained various levels of TCA. Detection thresholds and rejection thresholds were established. The method enables a reliable estimate to be made of the concentration of TCA that leads to rejection of white wine by average consumers. 收起