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


  • Francine H. Hollis,

    Corresponding author
    • Graduate Field of Food Science and Technology
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    • Present Address: Department of Family and Consumer Sciences, Fort Valley State University, PO Box 4622, Fort Valley, GA 31030.
  • Bruce P. Halpern

    1. Departments of Psychology and Neurobiology and Behavior, Cornell University, Ithaca, NY
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Corresponding author. TEL: 478-822-1014; FAX: 478-825-6078; EMAIL:


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.