Comparison of the ability of wine experts and novices to identify odorant signals: a new insight in wine expertise

Tempère, Sophie; Hamtat, Marie-Line; Revel, Gilles de; Sicard, Gilles

doi:10.1111/ajgw.12192

Cited by 18 publications

(10 citation statements)

References 42 publications

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“…On the one hand, there are studies suggesting wine experts might have an advantage over novices in how they communicate about wines. Wine experts appear to agree with each other more about how to name wine-related odors than novices or intermediate wine students [ 37 , 41 – 43 ]. Some studies have also found expert descriptions are more often matched to the correct wine than descriptions composed by novices [ 34 , 35 , 44 ].…”

Section: Introductionmentioning

confidence: 99%

Not All Flavor Expertise Is Equal: The Language of Wine and Coffee Experts

2016

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People in Western cultures are poor at naming smells and flavors. However, for wine and coffee experts, describing smells and flavors is part of their daily routine. So are experts better than lay people at conveying smells and flavors in language? If smells and flavors are more easily linguistically expressed by experts, or more “codable”, then experts should be better than novices at describing smells and flavors. If experts are indeed better, we can also ask how general this advantage is: do experts show higher codability only for smells and flavors they are expert in (i.e., wine experts for wine and coffee experts for coffee) or is their linguistic dexterity more general? To address these questions, wine experts, coffee experts, and novices were asked to describe the smell and flavor of wines, coffees, everyday odors, and basic tastes. The resulting descriptions were compared on a number of measures. We found expertise endows a modest advantage in smell and flavor naming. Wine experts showed more consistency in how they described wine smells and flavors than coffee experts, and novices; but coffee experts were not more consistent for coffee descriptions. Neither expert group was any more accurate at identifying everyday smells or tastes. Interestingly, both wine and coffee experts tended to use more source-based terms (e.g., vanilla) in descriptions of their own area of expertise whereas novices tended to use more evaluative terms (e.g., nice). However, the overall linguistic strategies for both groups were en par. To conclude, experts only have a limited, domain-specific advantage when communicating about smells and flavors. The ability to communicate about smells and flavors is a matter not only of perceptual training, but specific linguistic training too.

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Section: Introductionmentioning

confidence: 99%

Not All Flavor Expertise Is Equal: The Language of Wine and Coffee Experts

2016

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“…Interestingly,Tempere, Hamtat, de Revel, and Sicard (2016) found that wine experts took significantly longer to complete tasks than did novices.…”

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confidence: 99%

The influence of training and expertise on the multisensory perception of beer: A review

Doorn

Watson

Timora

et al. 2020

Food Quality and Preference

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This review critically evaluates the literature documenting the impact of training on people's perception of beer. In certain circumstances, training has been shown to improve people's ability to match and identify beers, and to discriminate between beers and between the distinctive attributes of beer. However, a reasonably consistent finding is that the benefits of beer training do not seem to generalise to novel beers (i.e., those not experienced during training). As such, training would appear to improve the capacity to label perception and/or people's recognition memory for beers, rather than necessarily influencing perception itself. Given how much beer is consumed annually, it is surprising that there has not been more published research into the role that training plays in this particular beverage category. Part of the reason for this may relate to (a) the limited role of experts in this field (e.g., primarily restricted to product testing and quality control; as compared to their much more prominent role in the world of wine), (b) the fact that training is an expensive and time-consuming process, and (c) it is wrongly assumed that the effects of training are similar across different beverage categories (e.g., beer and wine). We suggest that further efforts are therefore required before it will be possible to confidently conclude that training lowers the perceptual thresholds, and enhances the perceptual discrimination abilities, of beer experts above those of novices.

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“…Furthermore, we did not control for the levels of wine expertise, although all participants were self-identified wine novices. Wine novices might make less consistent ratings when it comes to wine compared to wine experts (Tempere et al, 2016). Another limitation with the design of the present study was that the silent condition was always presented first, so when participants experienced the soundtrack conditions they had already tasted the wine on one previous occasion (even if they might not have known that it was the same wine).…”

Section: Discussionmentioning

confidence: 96%

Analysing the Impact of Music on the Perception of Red Wine via Temporal Dominance of Sensations

et al. 2019

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Several studies have examined how music may affect the evaluation of food and drink, but the vast majority have not observed how this interaction unfolds in time. This seems to be quite relevant, since both music and the consumer experience of food/drink are time-varying in nature. In the present study we sought to fix this gap, using Temporal Dominance of Sensations (TDS), a method developed to record the dominant sensory attribute at any given moment in time, to examine the impact of music on the wine taster’s perception. More specifically, we assessed how the same red wine might be experienced differently when tasters were exposed to various sonic environments (two pieces of music plus a silent control condition). The results revealed diverse patterns of dominant flavours for each sound condition, with significant differences in flavour dominance in each music condition as compared to the silent control condition. Moreover, musical correspondence analysis revealed that differences in perceived dominance of acidity and bitterness in the wine were correlated in the temporality of the experience, with changes in basic auditory attributes. Potential implications for the role of attention in auditory flavour modification and opportunities for future studies are discussed.

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Comparison of the ability of wine experts and novices to identify odorant signals: a new insight in wine expertise

Cited by 18 publications

References 42 publications

Not All Flavor Expertise Is Equal: The Language of Wine and Coffee Experts

Not All Flavor Expertise Is Equal: The Language of Wine and Coffee Experts

The influence of training and expertise on the multisensory perception of beer: A review

Analysing the Impact of Music on the Perception of Red Wine via Temporal Dominance of Sensations

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