Describing Sensory Experience: The Genre of Wine Reviews

The purpose of the article is to shed light on how experiences of sensory perceptions in the domains of VISION, SMELL, TASTE and TOUCH are recast into text and discourse in the genre of wine reviews. Because of the alleged paucity of sensory vocabularies, in particular in the olfactory domain, it is of particular interest to investigate what resources language has to offer in order to describe those experiences. We show that the main resources are, on the one hand, words evoking properties that are applicable cross-modally and properties of objects that range over more than one domain, and on the other, vivid imagery that compares the characteristics of the wine with people, building, animals and the hustle and bustle of market places and other events. The second goal is to account for the construals of the meanings of the expressions used in the recontextualization into written discourse in the light of their apparent flexibility across the descriptions of the sensory experiences. In contrast to a large body of the literature on sensory meanings in language, we argue that the descriptors of properties such as sharp, soft, lemon and cherry used to describe a wine’s qualities across the sensory domains are not polysemous synesthetic metaphors, but monosemous synesthetic metonymizations, more precisely zone activations. With regard to the imagery used, the construals represented cover both similes, metaphorizations and metonymizations proper

Not all flavor expertise is equal : The language of wine and coffee experts

People in Western cultures are poor at naming smells and flavors. However, for wine and coffee experts, describing smells and flavors is part of their daily routine. So are experts better than lay people at conveying smells and flavors in language? If smells and flavors are more easily linguistically expressed by experts, or more "codable", then experts should be better than novices at describing smells and flavors. If experts are indeed better, we can also ask how general this advantage is: do experts show higher codability only for smells and flavors they are expert in (i.e., wine experts for wine and coffee experts for coffee) or is their linguistic dexterity more general? To address these questions, wine experts, coffee experts, and novices were asked to describe the smell and flavor of wines, coffees, everyday odors, and basic tastes. The resulting descriptions were compared on a number of measures. We found expertise endows a modest advantage in smell and flavor naming. Wine experts showed more consistency in how they described wine smells and flavors than coffee experts, and novices; but coffee experts were not more consistent for coffee descriptions. Neither expert group was any more accurate at identifying everyday smells or tastes. Interestingly, both wine and coffee experts tended to use more source-based terms (e.g., vanilla) in descriptions of their own area of expertise whereas novices tended to use more evaluative terms (e.g., nice). However, the overall linguistic strategies for both groups were en par. To conclude, experts only have a limited, domain-specific advantage when communicating about smells and flavors. The ability to communicate about smells and flavors is a matter not only of perceptual training, but specific linguistic training too

Controlled mechanical stimuli reveal novel associations between basil metabolism and sensory quality

There is an increasing interest in the use of automation in plant production settings. Here, we employed a robotic platform to induce controlled mechanical stimuli (CMS) aiming to improve basil quality. Semi-targeted UHPLC-qToF-MS analysis of organic acids, amino acids, phenolic acids, and phenylpropanoids revealed changes in basil secondary metabolism under CMS, which appear to be associated with changes in taste, as revealed by different means of sensory evaluation (overall liking, check-all-that-apply, and just-about-right analysis). Further network analysis combining metabolomics and sensory data revealed novel links between plant metabolism and sensory quality. Amino acids and organic acids including maleic acid were negatively associated with basil quality, while increased levels of secondary metabolites, particularly linalool glucoside, were associated with improved basil taste. In summary, by combining metabolomics and sensory analysis we reveal the potential of automated CMS on crop production, while also providing new associations between plant metabolism and sensory quality