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Wine and Conversation$
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Adrienne Lehrer

Print publication date: 2009

Print ISBN-13: 9780195307931

Published to Oxford Scholarship Online: September 2009

DOI: 10.1093/acprof:oso/9780195307931.001.0001

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Research on Taste and Smell

Research on Taste and Smell

Chapter:
(p.187) 12 Research on Taste and Smell
Source:
Wine and Conversation
Author(s):

Adrienne Lehrer (Contributor Webpage)

Publisher:
Oxford University Press
DOI:10.1093/acprof:oso/9780195307931.003.0012

Much progress has been made in the psychophysics of taste and smell. Gas chromatography has enabled scientist to determine even trace amount of aroma compounds in wine. Functional magnetic resonance imaging provides information on neural activity in the cortex. Differences in individual sensitivity in tasting and smelling wine has long been known, but recent research shows that everyone has a unique tasting and smelling profile. Some disagreements among wine tasters may occur because they do not perceive a wine identically. Although women outperform men in olfactory and gustatory discrimination, wine experts have historically been men, and experienced tasters discriminate wines better than inexperienced tasters.

Keywords:   taste, smell, psychophysics, gas chromatography, functional magnetic resonance imaging, individual differences

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