SyllabusThe subject will cover the following topics: - The senses: contrasts of capabilities and physiology; the roles of flavour, odour, taste, texture and appearance.
- The senses of taste and smell: the sensations, receptors, and their characteristics and interaction, nasal and retronasal pathways, odorant-structure relationships, adaptation, hunger and ageing.
- Texture: texture types, texture terms and perceptions.
- Chemesthesis: receptor types, sensation types, sensitisation and adaptation.
- Appearance: principles of colour vision; attributes of appearance;
- Sensory assessment: analytic vs hedonic assessment, the role of training, principles of sensory response behaviour, the role of statistics, control of the sensory testing environment.
- Sensory testing: difference tests, measurement of sensory thresholds, scaling and ranking.
- Application of sensory principles to wine assessment, the basic tastes, taste interactions, influence of ethanol content, comparison of major wine types, bitterness and astringency, sensory thresholds, influence of wine pH and ageing.
- Role of odour: interaction of taste and smell, influence of grape variety, introduction to regional effects.
- Introduction to wine judging, the Australian wine show system, judging wines. |
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