Sulfur compounds cause “off-odors” in wine, so winemakers want to know the odor threshold, the lowest concentration of a 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 (Fg/l). The untrained noses of consumers may be less sensitive, however. Here are the DMS odor thresholds for 10 untrained students:
31 31 43 36 23 34 32 30 20 24
Assume that the odor threshold for untrained noses is Normal with s = 7Fg/l. Is there evidence that the mean threshold for untrained taster is greater than 25 Fg/l?
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