Abstract Aromatic characterization is a key element of enhancing one’s knowledge of wine. While several studies have investigated the importance of wine expertise in the ability to perform odor-related sensory tasks, little attention has been paid to the influence of expertise on the semantic categorization of wine odors. To bridge this gap, this study aimed to explore the influence of a subject’s expertise on the semantic representation of wine odors by means of a free sorting task. For this purpose, 156 subjects were recruited. Their level of expertise was measured using a questionnaire and the data analysis revealed four clusters of subjects with a gradual level of expertise. Subjects also performed a sorting task on 96 odor terms. From the number and the size of odor groups formed, as well as the additive tree representation and the consensus partition between the terms for each expertise level, we observed that all subjects, regardless of their experience, had largely the same semantic categorization of wine-odor attributes, which was mainly shaped by the sources of the odorants. It appeared that level of wine expertise played a minor role in creating the semantic representation of wine odors, affecting mainly the knowledge of specialized terms.

中文翻译：

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专业知识对葡萄酒气味语义分类的影响

摘要 香气表征是提高葡萄酒知识的关键因素。虽然有几项研究调查了葡萄酒专业知识在执行与气味相关的感官任务的能力中的重要性，但很少关注专业知识对葡萄酒气味语义分类的影响。为了弥合这一差距，本研究旨在通过自由分类任务探索受试者的专业知识对葡萄酒气味语义表征的影响。为此，招募了 156 名受试者。他们的专业水平是使用问卷来衡量的，数据分析揭示了四个具有渐进专业水平的受试者集群。受试者还对 96 个气味术语进行了分类任务。从形成的气味基团的数量和大小来看，除了附加树表示和每个专业水平的术语之间的共识划分外，我们观察到所有受试者，无论他们的经验如何，对葡萄酒气味属性的语义分类大致相同，这主要是由气味剂。看来，葡萄酒专业知识的水平在创建葡萄酒气味的语义表示方面发挥了次要作用，主要影响了专业术语的知识。