IMPACT OF TRAINING ON BEER FLAVOR PERCEPTION AND DESCRIPTION: ARE TRAINED AND UNTRAINED SUBJECTS REALLY DIFFERENT?

By Sylvie Chollet, Dominique Valentin. 2001

124 citations recorded by the source corpus.

Subfields: Experimental and Cognitive Psychology, Food Science, Tourism, Leisure and Hospitality Management

View Paper: https://www.semanticscholar.org/paper/5b2e8955730dd2da1c69dda13c352c21935baa47

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In Experimental and Cognitive Psychology

1. Dominique Valentin
2. Sylvie Chollet

In Food Science

1. Dominique Valentin
2. Sylvie Chollet

In Tourism, Leisure and Hospitality Management

1. Dominique Valentin
2. Sylvie Chollet

Citations in the corpus

• A modified sorting task to investigate consumer perceptions of extra virgin olive oils (2010, unknown): “…(Heymann, 1994), cheeses (Lawless, Sheng, & Knoops, 1995), drinking waters (Falahee & MacRae, 1995), grape jellies (Tang & Heymann, 2002), beers (Chollet & Valentin, 2001; Lelièvre, Chollet, Abdi, & Valentin, 2009), and wine (Ballester, Abdi, Langlois, Peyron, & Valentin, 2009), and yogurts…”
• The Training Level of Experts Influences their Detection Thresholds for Key Wine Compounds (2011, background): “A number of papers report on the experts’ abilities to discriminate and categorize the wines (Solomon 1990, 1997; Chollet and Valentin 2000, 2001 ) and on their capacity of description (Solomon 1990; Brochet and Dubourdieu 2001; Hughson and Boakes 2002; Valentin et al. 2007).”
• Invited review Quick and dirty but still pretty good: a review of new descriptive methods in food science (2012, methodology): “…1995), drinking waters (Falahee & MacRae, 1995, 1997; Teillet et al., 2010), fruit jellies (Tang & Heymann, 1999; Blancher et al., 2007), beers (Chollet & Valentin, 2001; Abdi et al., 2007; Lelièvre et al., 2008, 2009), wines (Piombino et al., 2004; Ballester et al., 2005; Bécue-Bertaut &…”