Mostrar el registro sencillo del ítem

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

dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorTEMPERE, Sophie
IDREF: 154752258
dc.contributor.authorHAMTAT, Marie-Line
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDE REVEL, Gilles
dc.contributor.authorSICARD, Gilles
dc.date.accessioned2021-02-10T15:22:40Z
dc.date.available2021-02-10T15:22:40Z
dc.date.issued2015-11-20
dc.identifier.issn1322-7130en_US
dc.identifier.urihttps://hal.archives-ouvertes.fr/hal-01477832
dc.identifier.urioai:crossref.org:10.1111/ajgw.12192
dc.identifier.uriftunivaixmarseil:oai:HAL:hal-01477832v1
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/26212
dc.description.abstractEnBackground 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.
dc.language.isoENen_US
dc.sourcecrossref
dc.sourcebase
dc.subject.enmemory
dc.subject.ennovices
dc.subject.enolfactory identification
dc.subject.enolfactory training
dc.subject.enwine experts
dc.title.enComparison of the ability of wine experts and novices to identify odorant signals: a new insight in wine expertise
dc.typeArticle de revueen_US
dc.identifier.doi10.1111/ajgw.12192en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalAustralian Journal of Grape and Wine Researchen_US
bordeaux.page190-196en_US
bordeaux.volume22en_US
bordeaux.hal.laboratoriesOenologie - EA 4577en_US
bordeaux.issue2en_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
bordeaux.import.sourcedissemin
hal.exportfalse
workflow.import.sourcedissemin
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Australian%20Journal%20of%20Grape%20and%20Wine%20Research&rft.date=2015-11-20&rft.volume=22&rft.issue=2&rft.spage=190-196&rft.epage=190-196&rft.eissn=1322-7130&rft.issn=1322-7130&rft.au=TEMPERE,%20Sophie&HAMTAT,%20Marie-Line&DE%20REVEL,%20Gilles&SICARD,%20Gilles&rft.genre=article


Archivos en el ítem

ArchivosTamañoFormatoVer

No hay archivos asociados a este ítem.

Este ítem aparece en la(s) siguiente(s) colección(ones)

Mostrar el registro sencillo del ítem