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Demystifying wine expertise:olfactory threshold,perceptual skill and semantic memory in expert and novice wine judges

机译:搅拌葡萄酒专业知识:专家和新手葡萄酒法官中的嗅觉阈值,感知技能和语义记忆

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摘要

We investigated recognition and identification of wine-relevant odours as a function of domain-specific expertise.Eleven wine experts and 11 wine novices participated in tasks measuring olfactory threshould,odour recognition,odour identification,and consistency of odour naming.Twenty-four wine-relevant odorants were sampled orthonasally by each participant in the semanti(identification;consistency of naming) and episodic(recognition) memory takss.Results showed superior olfactory recognition by expert wine judges,despite their olfactory sensitivity and bias measures being similar to those of novices.Contary to predictions basedon reports of an association between odour memory and semantic processing,wine experts did not perform beter than novices on the verbal memory tasks.Further,ability to recognize odours and ability to name odours werenot positively correlated,although the novices' data showed a trend in this direction.The results imply that the source of superior odour recognition in wine experts was not enhanced semantic memory and linguistic capabilities for wine-relevant odours.One interpretation of the data is that wine experts were less susceptible than wine novices to verbal overshadowing.When forced to identify the odorants,experts' superior perceptual skills protected them from verbal interference,whereas novices' generated verbal representations of the odours were emphasiszed at hte expenseof the odorant itself.This has implications for training in wine-evaluation skills.
机译:我们调查了葡萄酒相关异味的认可和鉴定,作为具体领域的专业知识。葡萄酒专家和11名葡萄酒新手参加了测量嗅觉凝尾的任务,气味识别,气味识别和气味常量的一致性.Twenty-4葡萄酒 - 各个参与者在Semanti(鉴定;命名的一致性)和episodic(识别)记忆塔克斯的相关臭臭剂被反正符合预测的报告,对气味记忆和语义处理之间的关联,葡萄酒专家在口头记忆任务上没有比新手表现得更漂亮。虽然新手数据显示这种方向的趋势。结果意味着出色的气味识别源在葡萄酒专家中,没有提高语义记忆和葡萄酒相关的内核的语言能力。对数据的解释是葡萄酒专家比葡萄酒新手对口头掩盖的葡萄酒专家更容易受到葡萄酒新手。当被迫识别气味剂时,专家的卓越感知技能受到保护从口头干涉,而新手的生成口头表示气味的异味本身被强调。这对葡萄酒评估技能培训有影响。

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