Influence of expertise on semantic categorization of wine odors. (July 2020)

• Record Type: Journal Article
• Authors: Koenig, L.; Coulon-Leroy, C.; Symoneaux, R.; Cariou, V.; Vigneau, E.
• Is Part Of: Food quality and preference. Volume 83(2020)
• Publication Date: 2020-07
• Subjects: Semantic odor categorization -- Level of expertise -- Free sorting -- Consensus partition -- Additive tree; Food preferences -- Periodicals; Food -- Quality -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Préférences alimentaires -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Food industry and trade -- Quality control; Food preferences; Food -- Quality; Periodicals; 664
• DOI: 10.1016/j.foodqual.2020.103923
• Languages: English
• ISSNs: 0950-3293

Abstract

Highlights: Ninety-six terms of odors used in wine characterization were selected from the literature. A free sorting task was conducted with 156 subjects on the 96 terms. Each subject's expertise was analyzed using a questionnaire. Subjects were clustered by expertise and their sorting patterns were compared using consensus partitions and additive trees. Abstract: Aromatic characterization is a key element of enhancing one's knowledge of wine. While several studies have investigated the importance of wine expertise in the ability to perform odor-related sensory tasks, little attention has been paid to the influence of expertise on the semantic categorization of wine odors. To bridge this gap, this study aimed to explore the influence of a subject's expertise on the semantic representation of wine odors by means of a free sorting task. For this purpose, 156 subjects were recruited. Their level of expertise was measured using a questionnaire and the data analysis revealed four clusters of subjects with a gradual level of expertise. Subjects also performed a sorting task on 96 odor terms. From the number and the size of odor groups formed, as well as the additive tree representation and the consensus partition between the terms for each expertise level, we observed that all subjects, regardless of their experience, had largely the same semantic categorization of wine-odor attributes, which was mainly shaped by the sources of the odorants. It appeared that level of wine expertise played a minor role in creating the semantic representation of wine odors, affecting mainly the knowledge of specialized terms.