Representation of wine and beer: influence of expertise
| Autor: | Jordi Ballester, Maud Desmas, Carole Honoré-Chedozeau, Wendy V. Parr, Sylvie Chollet |
|---|---|
| Přispěvatelé: | SICAREX Beaujolais, Institut Charles Viollette (ICV) - EA 7394 (ICV), Université du Littoral Côte d'Opale (ULCO)-Université de Lille-Institut National de la Recherche Agronomique (INRA)-Université d'Artois (UA)-Institut Supérieur d'Agriculture, Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), Université Bourgogne Franche-Comté [COMUE] (UBFC), Lincoln University, Université d'Artois (UA)-Institut National de la Recherche Agronomique (INRA)-Université du Littoral Côte d'Opale (ULCO)-Institut Supérieur d'Agriculture-Université de Lille |
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
0301 basic medicine
Wine Cognitive science 030109 nutrition & dietetics Knowledge representation and reasoning media_common.quotation_subject [SCCO.NEUR]Cognitive science/Neuroscience Cognition 04 agricultural and veterinary sciences Representation (arts) 040401 food science Applied Microbiology and Biotechnology Field (computer science) 03 medical and health sciences 0404 agricultural biotechnology Perception Psychology [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Cognitive load Food Science media_common |
| Zdroj: | Current Opinion in Food Science Current Opinion in Food Science, Elsevier, 2019, 27 (Special Issue), pp.104-114. ⟨10.1016/j.cofs.2019.07.002⟩ Current Opinion in Food Science, 2019, 27 (Special Issue), pp.104-114. ⟨10.1016/j.cofs.2019.07.002⟩ |
| ISSN: | 2214-7993 |
| Popis: | This review comes from a themed issue on Sensory science and consumer perception.; International audience; Expertise in the beverage industries has a long tradition (e.g. where a company expert graded teas) but was relatively neglected by science until after World War II. By drawing on methodologies and theory for studying expertise in domains such as chess playing, researchers in the fields of wine and beer have begun to elucidate the cognitive processes implicated in the acquisition and implementation of expertise relevant to analytical sensory evaluation in the domains of wine and beer. The present article reviews research that makes evident how our perceptual, conceptual, memory, imaging, knowledge representation, judgment, and language abilities can be affected by domain-specific experience and knowledge accumulation. This review also makes explicit the complex nature of many of the underlying cognitive processes implicated in development of expertise. Despite lack of consensus in results in some areas of research, outcomes of reviewed studies overall demonstrate that experience in a sensory field influences both perceptual and thought processes in ways that provide experts with advantages over less-experienced individuals in terms of competency, speed and in reduction of cognitive load. |
| Databáze: | OpenAIRE |
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