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Croijmans I, Pellegrino R, Janice Wang Q. Demystifying wine expertise through the lens of imagination: Descriptions and imagery vividness across sensory modalities. Food Res Int 2024; 182:114159. [PMID: 38519163 DOI: 10.1016/j.foodres.2024.114159] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2023] [Revised: 02/09/2024] [Accepted: 02/17/2024] [Indexed: 03/24/2024]
Abstract
For most untrained novices, talking about wine or imagining the smells and flavours of wine is difficult. Wine experts, on the other hand, have been found to have better imagery for wine, and are also more proficient in describing wine. Some scholars have suggested that imagery and language are based on similar underlying processes, but no conclusive evidence has been found regarding mental imagery and language production. In this study, we examined the relationship between imagery and language use in both novices and experts. In an online experiment, wine experts and novices were asked to imagine the colour, smell, taste and mouthfeel of wines in different situations, and were asked to rate the vividness of the imagined experience as well as describe it with words. The results show that experts differ from novices on a number of linguistic measures when describing wine, including the number of words used, the type of words used, the concreteness of those words, and the adjective to noun ratio. Similarly, imagery for wine was more vivid in wine experts compared to novices in the modalities of smell, taste, and mouthfeel, in alignment with previous work. Surprisingly, we found that no single linguistic variable significantly predicted the reported vividness of wine imagery, neither in experts nor in novices. However, the linguistic model predicted imagery vividness better using data from experts compared to novices. Taken together, these findings underscore that imagery and language are different facets of wine cognition.
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Affiliation(s)
- Ilja Croijmans
- Centre for Language Studies, Radboud University, Nijmegen, the Netherlands.
| | | | - Qian Janice Wang
- Department of Food Science, University of Copenhagen, Copenhagen, Denmark
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2
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Lucas C, Iobbi A, de Matos AD, Tomasino E. Understanding the relationship between tropical fruit aroma, acceptance, and emotional response in chardonnay wines. Food Res Int 2023; 174:113496. [PMID: 37986412 DOI: 10.1016/j.foodres.2023.113496] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Revised: 09/21/2023] [Accepted: 09/22/2023] [Indexed: 11/22/2023]
Abstract
Tropical fruit aromas are prominent in many white wines. The purpose of this work was to determine if winemaking practices could impact the tropical fruit aromas in the Chardonnay wines and how those aroma differences influenced wine consumers acceptance and emotional responses. Four treatments were tested at varying fermentation temperature gradients and skin contact times: control fermentation at 13 °C with no skin contact (Control), fermentation at 13 °C with 18 h of skin contact (SC), fermentation temperature gradient by time (20 °C for 4 days then reduced to 13 °C) with no skin contact (FG), fermentation temperature gradient by time with 18 h of skin contact (SCFG). Acceptance, using a 7-point hedonic scale, showed there was not a significant difference between treatments. Emotional response, using a 5-point Rate-All-That-Apply (RATA) scale, showed significant differences for 'calm' and 'disgusted' emotions. Check-all-that-apply (CATA) for aroma descriptors showed that Control is described using aromas of passionfruit, lychee, and pome fruit; SC had aromas of grapefruit and floral; FG was described as having melon, lychee, and pineapple aromas; and SCFG was described with aromas of lemon/lime, mango, and guava. Positive emotions were associated with fruity aromas in the wines, although no difference in acceptance was found. Winemaking treatments impacted the aroma profile of chardonnay wine, with tropical aromas evoking positive emotions in consumers. The relationship between specific aromas and consumers emotion responses can be an important tool to understand the factors behind a wine's success or lack thereof. Moreover, it can help with the creation of new wine products.
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Affiliation(s)
- Chase Lucas
- Department of Food Science and Technology, Oregon State University, 100 Wiegand, Hall, Corvallis, OR 97331, USA
| | - Angelica Iobbi
- Department of Food Science and Technology, Oregon State University, 100 Wiegand, Hall, Corvallis, OR 97331, USA
| | - Amanda Dupas de Matos
- Food Experience and Sensory Testing (Feast) Lab, Massey University, Private Bag 11222, Palmerston North, Wanganui-Manawatu 4410, New Zealand
| | - Elizabeth Tomasino
- Department of Food Science and Technology, Oregon State University, 100 Wiegand, Hall, Corvallis, OR 97331, USA.
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3
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Steen I, Münchow M, Jensen S, Kjaer TW, Waehrens SS, Bredie WLP. Evaluation of a sensory and cognitive online training tool for odor recognition in professional coffee tasters. J SENS STUD 2023. [DOI: 10.1111/joss.12819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
Affiliation(s)
- Ida Steen
- Section for Food Design and Consumer Behaviour, Department of Food Science University of Copenhagen Copenhagen Denmark
- CoffeeMind Academy, CoffeeMind Aps Copenhagen Denmark
| | - Morten Münchow
- Section for Food Design and Consumer Behaviour, Department of Food Science University of Copenhagen Copenhagen Denmark
- CoffeeMind Academy, CoffeeMind Aps Copenhagen Denmark
| | | | - Troels W. Kjaer
- Department of Clinical Medicine University of Copenhagen Copenhagen Denmark
| | - Sandra S. Waehrens
- Section for Food Design and Consumer Behaviour, Department of Food Science University of Copenhagen Copenhagen Denmark
| | - Wender L. P. Bredie
- Section for Food Design and Consumer Behaviour, Department of Food Science University of Copenhagen Copenhagen Denmark
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4
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Spence C. 'Tasting Imagination': What Role Chemosensory Mental Imagery in Multisensory Flavour Perception? Multisens Res 2022; 36:93-109. [PMID: 36731527 DOI: 10.1163/22134808-bja10091] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Accepted: 12/20/2022] [Indexed: 12/31/2022]
Abstract
A number of perplexing phenomena in the area of olfactory/flavour perception may fruitfully be explained by the suggestion that chemosensory mental imagery can be triggered automatically by perceptual inputs. In particular, the disconnect between the seemingly limited ability of participants in chemosensory psychophysics studies to distinguish more than two or three odorants in mixtures and the rich and detailed flavour descriptions that are sometimes reported by wine experts; the absence of awareness of chemosensory loss in many elderly individuals; and the insensitivity of the odour-induced taste enhancement (OITE) effect to the mode of presentation of olfactory stimuli (i.e., orthonasal or retronasal). The suggestion made here is that the theory of predictive coding, developed first in the visual modality, be extended to chemosensation. This may provide a fruitful way of thinking about the interaction between mental imagery and perception in the experience of aromas and flavours. Accepting such a suggestion also raises some important questions concerning the ecological validity/meaning of much of the chemosensory psychophysics literature that has been published to date.
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Affiliation(s)
- Charles Spence
- Crossmodal Research Laboratory, Department of Experimental Psychology, University of Oxford, New Radcliffe House, Walton Street, Oxford, OX2 6BW, UK
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5
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Santiago‐Cruz IA, Jesús Ramírez‐Rivera E, López‐Espíndola M, Hidalgo‐Contreras JV, Prinyawiwatkul W, Herrera‐Corredor JA. Use of online questionnaires to identify emotions elicited by different types of corn tortilla in consumers of different gender and age groups. J SENS STUD 2021. [DOI: 10.1111/joss.12638] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
| | - Emmanuel Jesús Ramírez‐Rivera
- Tecnológico Nacional de México/Instituto Tecnológico Superior de Zongolica Veracruz Mexico
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Sede Sureste Yucatán Mexico
| | - Mirna López‐Espíndola
- Programa de Innovación Agroalimentaria Sustentable Colegio de Postgraduados, Campus Córdoba Veracruz Mexico
| | | | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge Louisiana USA
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6
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Representational and sensory cues as drivers of individual differences in expert quality assessment of red wines. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104032] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Croijmans I, Speed LJ, Arshamian A, Majid A. Expertise Shapes Multimodal Imagery for Wine. Cogn Sci 2020; 44:e12842. [PMID: 32383201 PMCID: PMC7379309 DOI: 10.1111/cogs.12842] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2019] [Revised: 03/18/2020] [Accepted: 04/06/2020] [Indexed: 01/19/2023]
Abstract
Although taste and smell seem hard to imagine, some people nevertheless report vivid imagery in these sensory modalities. We investigate whether experts are better able to imagine smells and tastes because they have learned the ability, or whether they are better imaginers in the first place, and so become experts. To test this, we first compared a group of wine experts to yoked novices using a battery of questionnaires. We show for the first time that experts report greater vividness of wine imagery, with no difference in vividness across sensory modalities. In contrast, novices had more vivid color imagery than taste or odor imagery for wines. Experts and novices did not differ on other vividness of imagery measures, suggesting a domain-specific effect of expertise. Critically, in a second study, we followed a group of students commencing a wine course and a group of matched control participants. Students and controls did not differ before the course, but after the wine course students reported more vivid wine imagery. We provide evidence that expertise improves imagery, exemplifying the extent of plasticity of cognition underlying the chemical senses.
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Affiliation(s)
- Ilja Croijmans
- Faculty of Social and Behavioral SciencesUtrecht University
| | | | - Artin Arshamian
- Department of Clinical NeuroscienceKarolinska Institutet
- Department of PsychologyStockholm University
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Tomasino E, Song M, Fuentes C. Odor Perception Interactions between Free Monoterpene Isomers and Wine Composition of Pinot Gris Wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:3220-3227. [PMID: 32066240 DOI: 10.1021/acs.jafc.9b07505] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Monoterpenes are aromatic compounds that are of great interest to wine as they are related to the quality of varietal wines. However, there is little information available about the impact of monoterpenes on wine odor perception at sub- or peri-threshold concentrations. The aim of this study was to investigate odor perception of monoterpene isomers in Pinot Gris wine and determine compositional matrix effects. Monoterpene isomers were quantitated in 46 Pinot Gris wines using headspace solid-phase microextraction-multidimensional gas chromatography-mass spectrometry, and sensory analysis was conducted using three different model wines. Results show that the nonvolatile composition of Pinot Gris wine strongly increased the volatility of monoterpene isomers. However, aromatic compounds suppressed odor perception, especially with the more complex monoterpene profiles. Monoterpenes were found to influence some fruity aromas in Pinot Gris. The knowledge of these interactions will further help in the development of wine styles and our understanding of wine quality.
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Affiliation(s)
- Elizabeth Tomasino
- Food Science & Technology, Oregon State University, Corvallis, 97331 Oregon, United States
| | - Mei Song
- Food Science & Technology, Oregon State University, Corvallis, 97331 Oregon, United States
| | - Claudio Fuentes
- Department of Statistics, Oregon State University, Corvallis, Oregon 97331, United States
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Micarelli A, Cormano A, Caccamo D, Alessandrini M. Olfactory-Related Quality of Life in Multiple Chemical Sensitivity: A Genetic-Acquired Factors Model. Int J Mol Sci 2019; 21:ijms21010156. [PMID: 31881664 PMCID: PMC6981591 DOI: 10.3390/ijms21010156] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2019] [Revised: 12/21/2019] [Accepted: 12/24/2019] [Indexed: 12/19/2022] Open
Abstract
Genetic polymorphisms as well as environmental exposures to chemical compounds, iatrogenic, psychological, and physical trauma may play a pathophysiological role in multiple chemical sensitivity (MCS) olfactory complaints, given that xenobiotic metabolism is influenced by sequence variations in genes of metabolizing enzymes. Thus, the aim of the present study was to depict-by means of multiple regression analysis-how different genetic conditions, grouped according to their function as well as clinical background and environmental exposure may interfere with those olfactory complaints referred by MCS patients. Therefore, MCS patients after gene polymorphism sequencing, the olfactory-related quality of life score-calculated by means of the Questionnaire of Olfactory Disorder in forty-six MCS patients-have been found to significantly rely on the phase I and II enzymes score and exposure to previous compounds and surgical treatments. The present work-implementing for the first time a genetic-acquired factors model on a regression analysis-further reinforces those theories, positing MCS as a complex, multifactorial, disease in which the genetic risk related to phase I and II enzymes involved in xenobiotic detoxification, olfactory, and neurodegenerative diseases play a necessary, but probably not sufficient role, along the pathophysiological route of the disease.
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Affiliation(s)
- Alessandro Micarelli
- Institute of Mountain Emergency Medicine, EURAC Research, I-39100 Bolzano, Italy
- ITER Center for Balance and Rehabilitation Research (ICBRR), 02032 Rome, Italy
- Correspondence:
| | | | - Daniela Caccamo
- Department of Biomedical Sciences, Dental Sciences and Morpho-functional Imaging, Polyclinic Hospital University, 98124 Messina, Italy;
| | - Marco Alessandrini
- Department of Clinical Sciences and Translational Medicine, University of Rome “Tor Vergata”, 00133 Rome, Italy;
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11
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Han P, Croy I, Raue C, Bensafi M, Larsson M, Cavazzana A, Hummel T. Neural processing of odor-associated words: an fMRI study in patients with acquired olfactory loss. Brain Imaging Behav 2019; 14:1164-1174. [DOI: 10.1007/s11682-019-00062-2] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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12
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Savela-Huovinen U, Muukkonen H, Toom A. Sensory expert assessor's learning practices at workplace: Competencies and contexts in sensory evaluation. J SENS STUD 2018. [DOI: 10.1111/joss.12315] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ulriikka Savela-Huovinen
- Department of Economics and Management, Faculty of Agriculture and Forestry; University of Helsinki; Helsinki Finland
| | | | - Auli Toom
- Centre for University Teaching and Learning, Faculty of Educational Sciences, University of Helsinki; Helsinki Finland
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13
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Diako C, Vixie B, Weller KM, Dycus DA, Ross CF. Determination of 4-ethylcatechol in a Merlot wine using sensory evaluation and the electronic tongue. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13534] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Charles Diako
- School of Food Science; Washington State University; Pullman WA 99164-6376 USA
| | - Beata Vixie
- School of Food Science; Washington State University; Pullman WA 99164-6376 USA
| | - Karen M. Weller
- School of Food Science; Washington State University; Pullman WA 99164-6376 USA
| | - Daniel A. Dycus
- School of Food Science; Washington State University; Pullman WA 99164-6376 USA
| | - Carolyn F. Ross
- School of Food Science; Washington State University; Pullman WA 99164-6376 USA
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14
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Abstract
Olfaction is often viewed as difficult, yet the empirical evidence suggests a different picture. A closer look shows people around the world differ in their ability to detect, discriminate, and name odors. This gives rise to the question of what influences our ability to smell. Instead of focusing on olfactory deficiencies, this review presents a positive perspective by focusing on factors that make someone a better smeller. We consider three driving forces in improving olfactory ability: one’s biological makeup, one’s experience, and the environment. For each factor, we consider aspects proposed to improve odor perception and critically examine the evidence; as well as introducing lesser discussed areas. In terms of biology, there are cases of neurodiversity, such as olfactory synesthesia, that serve to enhance olfactory ability. Our lifetime experience, be it typical development or unique training experience, can also modify the trajectory of olfaction. Finally, our odor environment, in terms of ambient odor or culinary traditions, can influence odor perception too. Rather than highlighting the weaknesses of olfaction, we emphasize routes to harnessing our olfactory potential.
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Affiliation(s)
- Asifa Majid
- Centre for Language Studies, Radboud University, Nijmegen, The Netherlands; Max Planck Institute for Psycholinguistics, Nijmegen, The Netherlands; Donders Institute for Brain, Cognition and Behaviour, Radboud University, Nijmegen, The Netherlands
| | - Laura Speed
- Centre for Language Studies, Radboud University, Nijmegen, The Netherlands
| | - Ilja Croijmans
- Centre for Language Studies, Radboud University, Nijmegen, The Netherlands; International Max Planck Research School for Language Sciences, Nijmegen, The Netherlands
| | - Artin Arshamian
- Centre for Language Studies, Radboud University, Nijmegen, The Netherlands; Donders Institute for Brain, Cognition and Behaviour, Radboud University, Nijmegen, The Netherlands; Division of Psychology, Department of Clinical Neuroscience, Karolinska Institutet, Stockholm, Sweden
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Tempere S, Schaaper M, Cuzange E, de Lescar R, de Revel G, Sicard G. The olfactory masking effect of ethylphenols: Characterization and elucidation of its origin. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2016.02.004] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Jose-Coutinho A, Avila P, Ricardo-Da-Silva JM. Sensory Profile of Portuguese White Wines Using Long-Term Memory: A Novel Nationwide Approach. J SENS STUD 2015. [DOI: 10.1111/joss.12165] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Anibal Jose-Coutinho
- Universidade de Lisboa, Instituto Superior de Agronomia, Laboratório Ferreira Lapa (Sector de Enologia); Tapada da Ajuda 1349-017 Lisbon Portugal
| | - Patricia Avila
- Instituto Universitário de Lisboa (ISCTE-IUL); Departamento de Métodos de Pesquisa Social, Av. das Forças Armadas 1649-026 Lisbon Portugal
| | - Jorge M. Ricardo-Da-Silva
- Universidade de Lisboa, Instituto Superior de Agronomia, Laboratório Ferreira Lapa (Sector de Enologia); Tapada da Ajuda 1349-017 Lisbon Portugal
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