Parr Wendy V, Heatherbell David, White K Geoffrey
Centre for Viticulture & Oenology, Lincoln University, Canterbury, New Zealand.
Chem Senses. 2002 Oct;27(8):747-55. doi: 10.1093/chemse/27.8.747.
We investigated recognition and identification of wine-relevant odours as a function of domain-specific expertise. Eleven wine experts and 11 wine novices participated in tasks measuring olfactory threshold, odour recognition, odour identification, and consistency of odour naming. Twenty-four wine-relevant odorants were sampled orthonasally by each participant in the semantic (identification; consistency of naming) and episodic (recognition) memory tasks. Results showed superior olfactory recognition by expert wine judges, despite their olfactory sensitivity and bias measures being similar to those of novices. Contrary to predictions based on reports of an association between odour memory and semantic processing, wine experts did not perform better than novices on the verbal memory tasks. Further, ability to recognize odours and ability to name odours were not positively correlated, although the novices' data showed a trend in this direction. The results imply that the source of superior odour recognition in wine experts was not enhanced semantic memory and linguistic capabilities for wine-relevant odours. One interpretation of the data is that wine experts were less susceptible than wine novices to verbal overshadowing. When forced to identify the odorants, experts' superior perceptual skills protected them from verbal interference, whereas novices' generated verbal representations of the odours were emphasized at the expense of the odorant itself. This has implications for training in wine-evaluation skills.
我们研究了与葡萄酒相关气味的识别和鉴定与特定领域专业知识之间的关系。11名葡萄酒专家和11名葡萄酒新手参与了嗅觉阈值、气味识别、气味鉴定以及气味命名一致性的测量任务。在语义（鉴定；命名一致性）和情景（识别）记忆任务中，每位参与者通过鼻腔前部对24种与葡萄酒相关的气味剂进行采样。结果显示，尽管专家级葡萄酒评委的嗅觉敏感度和偏差测量结果与新手相似，但他们的嗅觉识别能力更强。与基于气味记忆和语义加工之间关联的报告所做的预测相反，葡萄酒专家在言语记忆任务上的表现并不比新手更好。此外，气味识别能力和气味命名能力之间没有正相关关系，尽管新手的数据显示出这样一种趋势。结果表明，葡萄酒专家卓越的气味识别能力并非源于与葡萄酒相关气味的语义记忆和语言能力的增强。对这些数据的一种解释是，与葡萄酒新手相比，葡萄酒专家较少受到言语遮蔽的影响。当被迫识别气味剂时，专家卓越的感知技能使他们免受言语干扰，而新手生成的气味言语表征则以牺牲气味剂本身为代价而被强化。这对葡萄酒评估技能的培训具有启示意义。
