In the English language, there is generally a limited lexicon when referring to the sensations elicited by chemesthetic stimuli like capsaicin, allyl isothiocyanate, and eugenol, the orally irritating compounds found in chiles, wasabi, and cloves, respectively. Elsewhere, experts and novices have been shown to use language differently, with experts using more precise language. Here, we compare perceptual maps and word usage across three cohorts: experts with formal culinary education, naïve individuals with high Food Involvement Scale (FIS) scores, and naïve individuals with low FIS scores. We hypothesized that increased experience with foods, whether through informal experiential learning or formal culinary education, would have a significant influence on the perceptual maps generated from a sorting task conducted with chemesthetic stimuli, as well as on language use in a descriptive follow-up task to this sorting task. The low- and highFIS non-expert cohorts generated significantly similar maps, though in other respects the highFIS cohort was an intermediate between the lowFIS and expert cohorts. The highFIS and expert cohorts generated more attributes but used language more idiosyncratically than the lowFIS group. Overall, the results from the expert group with formal culinary education differed from the two naïve cohorts both in the perceptual map generated using MDS as well as the mean number of attributes generated. Present data suggest that both formal education and informal experiential learning result in lexical development, but the level and type of learning can have a significant influence on language use and the approach to a sorting task.

中文翻译：

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在食物参与和烹饪经验不同的群体中对化学刺激的感知

在英语中，当提到由化学刺激物（如辣椒素、异硫氰酸烯丙酯和丁香酚）（分别在辣椒、芥末和丁香中发现的口腔刺激性化合物）引起的感觉时，词汇量通常有限。在其他地方，专家和新手使用不同的语言，专家使用更精确的语言。在这里，我们比较了三个群组的感知图和单词使用情况：受过正规烹饪教育的专家、具有高食物参与量表 (FIS) 分数的幼稚个体和具有低 FIS 分数的幼稚个体。我们假设，无论是通过非正式的体验式学习还是正式的烹饪教育，增加对食物的体验都会对通过化学刺激进行的分类任务产生的感知图产生重大影响，以及在此排序任务的描述性后续任务中使用语言。低和高 FIS 非专家组生成了显着相似的地图，尽管在其他方面高 FIS 组是低 FIS 和专家组之间的中间体。与 lowFIS 组相比，highFIS 和专家组产生了更多的属性，但使用语言的方式更特殊。总体而言，接受过正规烹饪教育的专家组的结果在使用 MDS 生成的感知图以及生成的平均属性数方面都不同于两个幼稚的队列。目前的数据表明，正规教育和非正式体验式学习都会导致词汇发展，但学习的水平和类型会对语言使用和分类任务的方法产生重大影响。