Exploring the nature of wine expertise: what underlies wine experts' olfactory recognition memory advantage?

By Wendy V. Parr, K. White, D. Heatherbell. 2004

123 citations recorded by the source corpus.

Subfields: Cellular and Molecular Neuroscience, Experimental and Cognitive Psychology, Sensory Systems

View Paper: https://www.semanticscholar.org/paper/f1b07a17ae99de4985139b36ef40464e494ea7e9

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In Experimental and Cognitive Psychology

1. D. Heatherbell
2. Wendy V. Parr
3. Charles Spence

In Sensory Systems

1. D. Heatherbell
2. Wendy V. Parr
3. Charles Spence

Citations in the corpus

• The nose knows: influence of colour on perception of wine aroma (2003, background): “In two previous experiments (Parr et al., 2002, 2004), we demonstrated that wine experts have superior recognition memory for wine-relevant odours compared to novice wine judges and to those defined as having ‘intermediate’ wine experience.”
• The Training Level of Experts Influences their Detection Thresholds for Key Wine Compounds (2011, background): “These markers were identified by biochemists specialized in analyzing key flavor compounds (Romano et al. 2009; Segurel et al. 2009), and some of them have been used to compare to compare the performances of experts and novices in assessing wines (Bende and Nordin 1997; Parr et al. 2002, 2004 ).”