Radboud Repository

      View Item 
      •   Radboud Repository
      • Collections Radboud University
      • Datasets
      • View Item
      •   Radboud Repository
      • Collections Radboud University
      • Datasets
      • View Item
      JavaScript is disabled for your browser. Some features of this site may not work without it.
      BrowseAll of RepositoryCollectionsDepartmentsDate IssuedAuthorsTitlesDocument typeThis CollectionDepartmentsDate IssuedAuthorsTitlesDocument type
      StatisticsView Item Statistics

      Human olfaction at the intersection of language, culture and biology

      Find Full text
      Creators
      Croijmans, I.M.
      Majid, A.
      Date of Archiving
      2016
      Archive
      DANS EASY
      DOI
      https://doi.org/10.17026/dans-zke-2wgq
      Related publications
      Not all flavor expertise is equal. The language of wine and coffee experts  
      Flavour expertise and its influence on olfactory language   -
      Odor naming is difficult, even for wine and coffee experts  
      The domain specific influence of expertise on flavour naming   -
      Publication type
      Dataset
      Access level
      open access
      Spatial coverage
      The Netherlands~~~~~~
      Please use this identifier to cite or link to this item: https://hdl.handle.net/2066/157847   https://hdl.handle.net/2066/157847
      Display more detailsDisplay less details
      Organization
      Communicatie- en informatiewetenschappen
      Audience(s)
      Communication sciences
      Cultural anthropology
      Humanities
      Psychology
      Languages used
      English; Dutch
      Key words
      wine; coffee; experts; language
      Abstract
      It is widely-held that people are poor at describing flavors. Flavor experts have been overlooked and understudied in drawing these conclusions. This study focused on flavor naming of two expert groups -- wine and coffee experts -- in comparison to novices. The present datasets are data from wine experts, coffee experts and novices when naming the smell and taste of wine, coffee, everyday smells (e.g., lemon, cinnamon), and "basic" tastes (e.g., bitter, salty). Data also includes quantitative measures of the smell and flavor descriptions (length of the descriptions, consistency of the answers, types of answers). In addition, there are questionnaires measuring wine and coffee knowledge and odor awareness of participants.
      This item appears in the following Collection(s)
      • Datasets [1237]
      • Faculty of Arts [23882]
       
      •  Upload Full Text
      •  Terms of Use
      •  Notice and Takedown
      Bookmark and Share
      Admin login