The nose knows: Influence of colour on perception of wine aroma

Journal of Wine Research

Volumn 14, Issue 2-3, 2003, Pages 79-101

  Parr, Wendy V ^a   White, K Geoffrey ^b   Heatherbell, David A ^a  

^a LINCOLN UNIVERSITY   (New Zealand)

^b UNIVERSITY OF OTAGO   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 23444445234     PISSN: 09571264     EISSN: None     Source Type: Journal    
DOI: 10.1080/09571260410001677969     Document Type: Article

References (44)

1. ARRHENIUS, S.P., MCCLOSKEY, L.P. and SYLVAN, M. (1996) Chemical markers for aroma of Vitis vinifera var. Chardonnay regional wines, Journal of Agricultural and Food Chemistry, 44, 1085-1090.
2. ASTM (1986) Physical Requirement Guidelines for Sensory Evaluation Laboratories, ASTM STP 913, Philadelphia, PA: ASTM Publications.
3. BENDE, M. and NORDIN, S. (1997) Perceptual learning in olfaction: professional wine tasters versus controls, Physiology and Behavior, 62, 1065-1070.
4. BROCHET, F. (1999) The taste of wine in consciousness, Journal International des Sciences de la Vigne et du Vin: Special Issue Wine Tasting, 19-22.
5. BROCHET, F. and DUBOURDIEU, D. (2001) Wine descriptive language supports cognitive specificity of chemical senses, Brain and Language, 77, 187-196.
6. CAIN, W. and POTTS, B. (1996) Switch and bait: probing the discriminative basis of odor identification via recognition memory, Chemical Senses, 21, 35-44.
7. CHOLLET, S. and VALENTIN, D. (2000) Le degré d'expertise a-t-il une influence sur la perception olfactive? Quelques éléments de réponse dans le domaine du vin, L'Année Psychologique, 100, 11-36.
8. CLYDESDALE, F.M. (1993) Color as a factor in food choice, Critical Reviews in Food Science and Nutrition, 33, 83-101.
9. DALTON, P. (2000) Fragrance perception: from the nose to the brain, Journal of Cosmetic Science, 51, 141-150.
10. DELIZA, R. and MACFIE, H. (1996) The generation of sensory expectation by external cues and its effect on sensory perception and hedonic ratings: a review, Journal of Sensory Studies, 11, 103-128.
11. DEGEL, J. and KOSTER, E. (1999) Odors: implicit memory and performance effects, Chemical Senses, 24, 317-325.
12. DUBOSE, C., CARDELLO, A. and MALLER, O. (1980) Effects of colorants and flavorants on identification, perceived flavor intensity, and hedonic quality of fruit-flavored beverages and cake, Journal of Food Science, 45, 1393-1415.
13. ENGEN, T. (1972) The effect of expectation on judgments of odor, Acta Psychologica, 36, 450-458.
14. FESTINGER, L. (1957) A Theory of Cognitive Dissonance, Evanston, II: Row, Peterson.
15. GAWEL, R. (1997) The use of language by trained and untrained experienced wine tasters, Journal of Sensory Studies, 12, 267-284.
16. GIBSON, J.J. and GIBSON, E.J. (1955) Perceptual learning: differentiation or enrichment?, Psychological Review, 62, 32-41.
17. HUGHSON, A. and BOAKES, R.A. (2002) The knowing nose: the role of knowledge in wine expertise, Food Qualify and Preference, 13, 463-472.
18. ISHIHARA, S. (1990) Ishihara's Tests for Colour-blindness, Tokyo: Kanehara.
19. JINKS, A. and LAING, D.G. (2001) The analysis of odor mixtures by humans: evidence for a configurational process, Physiology and Behavior, 72, 51-63.
20. KAHNEMAN, D., SLOVIC, P. and TVERSKY, A. (1982) Judgment under Uncertainty: Heuristics and Biases, Cambridge: Cambridge University Press.
21. KEMP, S.E. and GILBERT, A.N. (1997) Odor intensity and color lightness are correlated sensory dimensions, American Journal of Psychology, 110, 335-351.
22. LAWLESS, H.T. and HEYMANN, H. (1998) Sensory Evaluation of Food: Principles and Practices, New York: Chapman and Hall.
23. LE FUR, Y., LESSCHAEVE, I. and ETIEVANT, P. (1998) Analysis of four potent odorants in Burgundy Chardonnay wines: partial quantitative descriptive sensory analysis and optimization of simultaneous extraction method, Proceedings of the 4th International Symposium on Cool Climate Viticulture and Enology, VII-53-VII-56.
24. LIVERMORE, A. and LAING, D. (1996) Influence of training and experience on the perception of multi-component odor mixtures, Journal of Experimental Psychology: Human Perception and Performance, 22, 267-277.
25. MAGA, J.A. (1974) Influence of color on taste thresholds, Chemical Senses and Flavor, 1, 115-119.
26. MELCHER, J. and SCHOELER, J. (1996) The misremembrance of wines past: verbal and perceptual expertise differentially mediate verbal overshadowing of taste memory, Journal of Memory and Language, 35, 231-245.
27. MORROT, G. (1999) Can we improve taster performance?, Journal International des Sciences de la Vigne et du Vin: Special Issue Wine Tasting, 29-35.
28. MORROT, G. and BROCHET, F. (1999) What our nose can tell us, Journal International des Sciences de la Vigne et du Vin: Special Issue Wine Tasting, 15-17.
29. NORWICH, K.H. (1991) Toward the unification of the laws of sensation: some food for thought, in. LAWLESS, H.T. and KLEIN, B.P. (eds) Sensory Science Theory and Application in Foods, New York: Marcel Dekker, 151-183.
30. PANGBORN, R.M., BERG, H.W. and HANSEN, B. (1963) The influence of color on discrimination of sweetness in dry table wine, American Journal of Psychology, 76, 492-495.
31. PARR, W.V. (2002) Exploring the nature of wine expertise, Australian and New Zealand Wine Industry Journal, 17, 32-36.
32. PARR, W.V., HEATHERBELL, D.A. and WHITE, K.G. (2002) Demystifying wine expertise: olfactory threshold, perceptual skill, and semantic memory in expert and novice wine judges, Chemical Senses, 27, 747-755.
33. PARR, W.V., WHITE, K.G. and HEATHERBELL, D.A. (2004) Exploring the nature of wine expertise: what underlies wine experts' olfactory recognition memory advantage?, Food Quality and Preference, 15, 411-420.
34. REISBERG, D. (1997) Cognition: Exploring the Science of the Mind, New York: W.W. Norton.
35. RUSSELL, D.G., PARNELL, W.R. and WILSON, N.C. (1999) NZ Food: NZ People, Key Results of the 1997 National Nutrition Survey, Wellington: Ministry of Health.
36. SOLOMON, G. (1988) Great expectorations: the psychology of wine talk, unpublished PhD thesis, Harvard University.
37. SOLOMON, G. (1990) The psychology of novice and expert wine talk, American Journal of Psychology, 103, 495-517.
38. SOLOMON, G. (1991) Language and categorization in wine expertise, in: LAWLESS, H.T. and KLEIN, B.P. (eds) Sensory Science Theory and Applications in Foods, New York: Marcel Dekker, 269-294.
39. 2, 'chemical age', Journal of the Science of Food and Agriculture, 28, 279-287.
40. STILLMAN, J.A. (1993) Color influences flavor identification in fruit-flavored beverages, Journal of Food Science, 58, 810-812.
41. ZELLNER, D. and KAUTZ, M. (1990) Color affects perceived odor intensity, Journal of Experimental Psychology: Human Perception and Performance, 16, 391-397.
42. ZELLNER, D. and WHITTEN, L.A. (1999) The effect of color intensity and appropriateness on color-induced odor enhancement, American Journal of Psychology, 112, 585-604.
43. ZELLNER, D., BARTOLI, A.M. and ECKARD, R. (1991) Influence of color on odor identification and liking ratings, American Journal of Psychology, 104, 547-561.
44. ZOECKLEIN, B., FUGELSANG, K., GUMP, B. and NURY, F. (1995) Wine Analysis and Production, New York: Chapman and Hall.