THE IMPORTANCE OF LANGUAGE IN DESCRIBING PERCEPTIONS

Journal of Sensory Studies - Tập 1 Số 3-4 - Trang 203-215 - 1986
Gail Vance Civille1, Harry T. Lawless2
1Sensory Spectrum, Inc.
2S.C. Johnson & Son, Inc.

Tóm tắt

ABSTRACTA set of terms in descriptive analysis should enable differentiation among products, specification of the sensory properties of the products, and sufficient characterization to permit its recognition or identification. Meeting these criteria enables the use of descriptive data in several applications: (1) interpretation of other sensory data, (2) correlation with instrumental measures, (3) quality monitoring, and (4) product development and maintenance. Several aspects of the specific terminology and the way it is taught are important in effective descriptive analysis. Terms should be uncorrelated with one another. Terms should be related to physical or chemical references. Training a panel requires the establishment of a system in which relevant dimensions can be abstracted and attended to. In this paper, specific problems of descriptive analysis training such as the choice of reference sets and the boundaries of terms are discussed.

Từ khóa


Tài liệu tham khảo

10.1037/h0030000

10.1111/j.1365-2621.1963.tb00218.x

10.1126/science.760202

Dominowski R.L., 1974, Theories in Cognitive Psychology

Dravnieks A., 1985, Atlas of Odor Character Profiles

Freeman W.J., 1983, The physiological basis of mental images, Biol. Psychiat., 18, 1107

Garrett H., 1930, Great Experiments in Psychology

Gibson J.J., 1966, The Senses Considered as Perceptual Systems

Gibson J., 1955, Perceptual learning: differentiation or enrichment? Psych, Rev., 62, 32

Harper R., 1974, Odour Description and Odour Classification: A Multidisciplinary Examination

10.1037/0278-7393.4.5.407

10.1037/0278-7393.1.4.351

10.1037/0278-7393.10.1.83

10.3758/BF03330172

10.1037/0278-7393.2.3.322

10.1037/h0035772

James W., 1913, Psychology

Jellinek G., 1964, Introduction to and critical review of modern methods of sensory analysis with special emphasis on descriptive sensory analysis, J. Nutr. Dietet. (Dehli), 1, 219

10.1111/j.1745-459X.1986.tb00165.x

10.1037/h0024408

10.1111/j.1365-2621.1984.tb13686.x

Lawless H., 1985, Alcoholic Beverages, 97

10.1037/0278-7393.3.1.52

Lehrer A., 1983, Wine and Conversation

10.1016/0010-0285(75)90024-9

Rosch E., Basic objects in natural categories, Cog. Psychol., 8, 382, 10.1016/0010-0285(76)90013-X

10.1016/0022-0965(77)90007-8

10.1111/j.1365-2621.1963.tb00217.x

Sternberg R.J., 1986, Inside intelligence, Am. Scientist., 74, 137

Walk H.A., Interference and facilitation in short‐term memory for odors, Percep. Psychophys., 36, 508, 10.3758/BF03207510

Whorf B.J., 1956, Language, Thought and Reality