Assessment of Low‐Density Polyethylene Squeeze Bottles in Delivering Wine Vapor‐Phase Stimuli: A Preliminary Study

Abstract

A 118 mL low‐density polyethylene squeeze bottle with a 24‐mm flip‐top cap was compared for its administration potential for human judgments of wine vapor‐phase stimuli with a 414‐mL wine glass, using three measures: (1) perceptual differences for wine incubated for 24 h in the squeeze bottle or the wine glass; (2) discrimination between alcoholic and dealcoholized (less than 0.5% alcohol by volume) wine; and (3) comparison of orthonasal response rates for wines. It was found that wine vapor‐phase stimuli could be discriminated retronasally (P < 2.33 × 10−4) and orthonasally (P < 3.4 × 10−6) using the squeeze bottles. There was no significant difference between correct orthonasal response rates for wines administered in squeeze bottles and wine glasses (P = 0.81). No evidence of polyethylene odorant migration or scalping of wine vapor was found, suggesting that the polyethylene squeeze bottle may be suitable for retronasal and orthonasal studies of aroma for beverages such as wine. Practical Applications The conducted research may provide a basis for future methodology developments regarding vapor‐phase stimuli administration for smell research and evaluations involving beverages such as wine. Using a delivery container like a polyethylene squeeze bottle to evaluate wine vapor‐phase stimuli allows human smell perceptions to be better understood without taste interactions.

Influence of the Nonvolatile Fraction on the Sensory Perception of 40% (v/v) Ethanol‐Containing French Grape Brandies

“…The use of nose clips is not necessary with this strategy and perceptions remain as close as possible to real consumption conditions. Another methodology, using a delivery container, was developed by Hollis and Halpern () to better evaluate the smell perception in wines, without being disturbed by taste interactions.…”