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The Odor of Colors: Can Wine Experts and Novices Distinguish the Odors of White, Red, and Ros Wines?
 

Summary: The Odor of Colors: Can Wine Experts and Novices
Distinguish the Odors of White, Red, and Rosé Wines?
Jordi Ballester & Hervé Abdi & Jennifer Langlois &
Dominique Peyron & Dominique Valentin
Received: 8 July 2009 /Accepted: 1 October 2009
# 2009 Springer Science + Business Media, LLC
Abstract Recently, several papers have investigated color-
induced olfactory biases in wine tasting. In particular,
Morrot et al. (Brain and Language, 79, 309­320, 2001)
reported that visual information mostly drove wine descrip-
tion and that odor information was relatively unimportant in
wine tasting. The present paper aims to study the
relationship between the color of wine and its odor through
a different approach. We hypothesize that people have
stable mental representations of the aroma of the three wine
color categories (red, white, and rosé) and that visual
information is not a necessary clue to correctly categorize
wines by color. In order to explore this issue, we adopted
two complementary approaches. In the first one, we
presented 18 wines (six reds, six whites, and six rosés) in

  

Source: Abdi, Hervé - School of Behavioral and Brain Sciences, University of Texas at Dallas

 

Collections: Biology and Medicine; Computer Technologies and Information Sciences