Linguistic Expressions for Odors in French

David, Sophie

doi:10.1017/cbo9780511546389.011

Cited by 18 publications

(2 citation statements)

References 7 publications

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“…Unlike sight and hearing, which can be reduced to easily measurable physical parameters, olfaction is subjective, and personal characterization renders information sharing difficult even among professionals. Different reference scales such as the “field of odors” have been created using reference molecules to classify odors but are still far from a universal language for odor description [57,58].…”

Section: Olfaction Mechanismsmentioning

confidence: 99%

Is It Possible to Predict the Odor of a Molecule on the Basis of its Structure?

Genva

Kemene

Deleu

et al. 2019

IJMS

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The olfactory sense is the dominant sensory perception for many animals. When Richard Axel and Linda B. Buck received the Nobel Prize in 2004 for discovering the G protein-coupled receptors’ role in olfactory cells, they highlighted the importance of olfaction to the scientific community. Several theories have tried to explain how cells are able to distinguish such a wide variety of odorant molecules in a complex context in which enantiomers can result in completely different perceptions and structurally different molecules. Moreover, sex, age, cultural origin, and individual differences contribute to odor perception variations that complicate the picture. In this article, recent advances in olfaction theory are presented, and future trends in human olfaction such as structure-based odor prediction and artificial sniffing are discussed at the frontiers of chemistry, physiology, neurobiology, and machine learning.

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Section: Olfaction Mechanismsmentioning

confidence: 99%

Is It Possible to Predict the Odor of a Molecule on the Basis of its Structure?

Genva

Kemene

Deleu

et al. 2019

IJMS

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“…Identifying aromas, however, is considered a difficult task (Engen , Laing and Francis ). One explanation is that odours are almost always referred to by the name of the emitting source (Cain and Krause , David , Dubois and Rouby ), which implies access to associations between smells and odorant objects stored in the memory. This is the result of learning, an olfactory cueing of the objects smelled, and perhaps even a hypothetical classification of odorant stimuli, probably based on a classification of the objects themselves (Rouby and Sicard ).…”

Section: Introductionmentioning

confidence: 99%

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

Tempère

Hamtat

Revel

et al. 2015

Australian Journal of Grape and Wine Research

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Background and Aims The ability to identify odours is important in wine tasting. Contradictory results have emerged from studies comparing the olfactory identification ability of experts and novices. The aim of this study is to extend the characterisation of olfactory capacity of wine professionals and to discuss the effect of practice and training on odour identification. Methods and Results We used an original method to explore odour identification as a function of a semantic and perceptual task: visual images of odour sources, forced‐choice olfactory identification and response time measurements. The performance of 39 wine experts and 41 novices was compared. The experts were more accurate than novices in olfactory identification; however, their response time was significantly longer. Conclusions As a part of their expertise, wine professionals acquire a better capacity for identifying wine defects or everyday odorants. Significance of the Study Experts apply a more complex cognitive process than novices when confronted with olfactory identification tasks. The mechanisms by which experts acquire their superior skill probably involve memory and olfactory mental representations, but their precise nature remains unclear.

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