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dc.contributor.authorHonoré-Chedozeau, C
dc.contributor.authorDesmas, M
dc.contributor.authorBallester, J
dc.contributor.authorParr, Wendy
dc.contributor.authorChollet, S
dc.date.accessioned2019-09-17T02:11:57Z
dc.date.available2019-07-13
dc.date.issued2019-06
dc.identifierhttp://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000501572500017&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=42fe17854fe8be72a22db98beb5d2208
dc.identifier.issn2214-7993
dc.identifier.otherJU3JQ (isidoc)
dc.identifier.urihttps://hdl.handle.net/10182/10954
dc.description.abstractExpertise 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.
dc.format.extentpp.104-114
dc.languageen
dc.language.isoen
dc.publisherElsevier BV
dc.relationThe original publication is available from Elsevier BV - https://doi.org/10.1016/j.cofs.2019.07.002
dc.relation.urihttps://doi.org/10.1016/j.cofs.2019.07.002
dc.rights© 2019 Elsevier Ltd. All rights reserved.
dc.subjectwine
dc.subjectbeer
dc.subjectsensory evaluation
dc.titleRepresentation of wine and beer: Influence of expertise
dc.typeJournal Article
lu.contributor.unitLincoln University
lu.contributor.unitFaculty of Agriculture and Life Sciences
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciences
dc.identifier.doi10.1016/j.cofs.2019.07.002
dc.subject.anzsrc090899 Food Sciences not elsewhere classified
dc.subject.anzsrc090806 Wine Chemistry and Wine Sensory Science
dc.relation.isPartOfCurrent Opinion in Food Science
pubs.organisational-group|LU
pubs.organisational-group|LU|Agriculture and Life Sciences
pubs.organisational-group|LU|Agriculture and Life Sciences|WFMB
pubs.organisational-group|LU|Research Management Office
pubs.organisational-group|LU|Research Management Office|QE18
pubs.publication-statusPublished
pubs.volume27
dc.identifier.eissn2214-8000
lu.identifier.orcid0000-0003-1514-785X


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