Sulfur compounds cause “off odors” in wine, so winemakers want to
Sulfur compounds cause “off odors” in wine, so winemakers want to know the odor threshold, the lowest concentration of compound that the human nose can detect. The odor threshold for dimethyl sulfide (DMS) in trained wine tasters is about 25 micrograms per liter of wine (mg/l). The untrained noses of consumers may be less sensitive, however. Here are the DMS odor thresholds for 10 untrained students: 31 Are untrained students less sensitive on the average than trained tasters in detecting “off odors” in wine? The units are micrograms of DMS per liter of wine (mg/l). Assume that the odor threshold for untrained noses in Normally distributed with standard deviation = 7mg/l. Is there evidence that the mean threshold for untrained tasters is greater than 25 mg/l?
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