Influence of expertise on semantic categorization of wine odors |
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| Affiliation: | 1. USC 1422 GRAPPE, INRAE, Ecole Supérieure d’Agricultures, SFR 4207 QUASAV, 55 rue Rabelais, 49100 Angers, France;2. StatSC, ONIRIS, INRAE, 44322 Nantes, France;1. Centre des Sciences du Goût et de l''Alimentation, CNRS, INRAE, Univ. Bourgogne Franche-Comté, F-21000 Dijon, France;2. SensoStat, Dijon, France;1. School of Health Sciences and Psychology, Federation University Australia, Victoria 3842, Australia;2. Crossmodal Research Laboratory, Department of Experimental Psychology, University of Oxford, Oxford, UK;1. National Wine and Grape Industry Centre, Charles Sturt University, Lock Bag 588, NSW 2678, Australia;2. Carr Consulting, 1215 Washington Avenue, Suite 203, Wilmette, IL 60091, USA;3. Department of Viticulture and Oenology, University of California Davis, One Shields Avenue, Davis, CA 95616 5270, USA;4. Ecovinia International, Unit 2/13 Maverston St, Glen Iris, Victoria 3146, Australia;5. School of Psychology, Charles Sturt University, Lock Bag 588, NSW 2678, Australia;1. Business Department, University of A Coruña, Spain;2. Marketing Department, Université du Québec en Outaouais, Canada;3. Economic Analysis and Business Administration Dpt., University of La Rioja, Spain;1. Department of Economics and Statistics, University of Udine, Via Tomadini n. 30/a, 33100 Udine, Italy;2. Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Delle Scienze n. 206, 33100 Udine, Italy;3. Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio, n. 2/A, 33100 Udine, Italy |
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| 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. |
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| Keywords: | Semantic odor categorization Level of expertise Free sorting Consensus partition Additive tree |
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