Search results for "perception."
showing 10 items of 3582 documents
The effect of harmonic context on phoneme monitoring in vocal music
2001
The processing of a target chord depends on the previous musical context in which it has appeared. This harmonic priming effect occurs for fine syntactic-like changes in context and is observed irrespective of the extent of participants' musical expertise (Bigand & Pineau, Perception and Psychophysics, 59 (1997) 1098). The present study investigates how the harmonic context influences the processing of phonemes in vocal music. Eight-chord sequences were presented to participants. The four notes of each chord were played with synthetic phonemes and participants were required to quickly decide whether the last chord (the target) was sung on a syllable containing the phoneme /i/ or /u/. The mu…
The link between vocational identity, study choice motivation and satisfaction with studies
2010
Abstract The study explores the link between student's vocational identity, motivation for their study choice, satisfaction with different aspects of studies and thoughts of leaving their studies. The following instruments were administered: 1) Questionnaire on satisfaction with different aspects of study process and student's future 2) My Vocational Situation (MVS, Holland, Daiger, Power, 1980); 3) Questionnaire of motivation for study choice. The study was conducted with 120 students at the Vidzeme's University of Applied Sciences in Latvia. The results show the correlation between the high level of student's vocational identity, intrinsic motivation for study choice and higher satisfacti…
Communication in new technology based‐firms
2013
PurposeThe paper aims at identifying the main social media applications used by new technology based‐firms (NTBFs) and at calculating the volume of followers they have in each application. It also focuses on the amount of activity generated by the firms in those social networks, identifying the key thematic content of their social media activity, analyzing the ability to create dialogue with their stakeholders and clarifying which style of communication they use.Design/methodology/approachThe paper presents an exploratory study of the use of social media tools by NTBFs, located in Spanish Science Parks, as an important resource network for firms in the corresponding sector. A total of 432 n…
Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines
2017
The goal of this work was to evaluate the effect of vineyard position on the minerality of wines and to establish relationships between minerality scores, sensory descriptors and chemical composition. Sensory analyses included minerality rating and free description performed by wine professionals under two conditions: orthonasal olfaction alone and global tasting. Chemical characterization included analysis of major and minor volatile compounds, volatile sulphur compounds, mercaptans, metals, anions and cations. Results showed a significant effect of the river bank on wine minerality scores only in the orthonasal olfaction condition, samples from the left being more mineral than those from …
Development and management of winemaking sustainability: an explorative survey in Sicily
2016
Sustainability is reshaping the global wine industry. This paper provides a fact-finding contribution to the knowledge on how the Sicilian winegrowing sector is facing the challenge of the new scenario of sustainable productions. To reach this goal we carried out an explorative analysis of those Sicilian wineries involved in 2 important sustainability programs in the Italian wine sector, Magis and SOStain, aimed at improve the implementation of sustainable viticulture and wine production. The results of our research concerning 5 wineries in Sicily reveal that adopting sustainable productive methods has lead in general to good technical and financial results by improving their business effic…
Sensory drivers of intrinsic quality of red wines
2013
Abstract The present study aims at evaluating the effect of culture and level of expertise on the perception of wine intrinsic quality. Therefore, regular consumers (108) and experts (119) from La Rioja (RJ-Spain) and Cotes du Rhone (CdR-France) evaluated the intrinsic quality of 12 red wines from both regions. Participants had to categorise the wines according to four levels of quality going from very low to very high quality. Results show no significant correlation between the quality scores given by experts and regular consumers whereas judgments given by French and Spanish experts are significantly correlated as are consumers' quality judgments. This demonstrates that perceived intrinsi…
Conceptual vs. perceptual wine spaces: Does expertise matter?
2008
Abstract This study explores the differences in wine categorization between wine experts and novice wine consumers using 10 Melon de Bourgogne (MB) and 10 Chardonnay (CH) wines. Participants performed a free sorting task based on odor similarity followed by a CH and a MB typicality rating task and a liking rating. All tasks were performed orthonasally. We observed a clear agreement between experts concerning typicality scores. Moreover, despite a slight overlap we found a clear differentiation between CH and MB for experts’ typicality scores. For novices, no such agreement on typicality scores was observed and we found a complete overlap between both types of wines. These results suggest th…
Contribution of the Temporal Dominance of Sensations (TDS) method to the sensory description of subtle differences in partially dealcoholized red win…
2009
Abstract In this study, effect of partial alcohol reduction on the sensory modification of red wines was investigated. A Merlot and a Syrah wine were partially dealcoholized using reverse osmosis technique to span a range of three different alcohol contents (14–10%) by grape variety. Preliminary triangle tests indicated the existence of very slight differences between the dealcoholized wines of the study. Therefore, adapted descriptive methodologies had to be used. In a first step, wines were described with a comparative sensory profile by 16 trained panellists on 15 sensory attributes. Then, the same panellists profiled the wines with the TDS technique, which consists in identifying and ra…
Perceived minerality in Sauvignon wines: influence of culture and perception mode
2015
Abstract Description of wine in terms of perceived mineral character has become common practice in recent decades. The major aim of our study was to investigate cultural differences in perception of minerality in wines from France and New Zealand, these countries having very different wine-production histories. A second aim was to investigate influence of perception mode on perceived mineral character in wine to gain increased understanding of the metaphorical descriptor “mineral” as applied to wine chemosensory attributes. Thirty-two French and 31 New Zealand wine professionals evaluated 16 wines (8 French; 8 New Zealand) under three conditions: orthonasal olfaction; global (orthonasal and…
Extrinsic attributes responsible for red wine quality perception: A cross-cultural study between France and Spain
2014
Understanding quality perception requires focusing both on product proprieties and consumers' representations. The goal of this study was to access the representations of perceived extrinsic wine quality of consumers from two different wine regions in two European countries with an important wine tradition: La Rioja-RJ-(Spain) and Cotes du Rhone-CdR-(France). Twenty commercial red wines (ten from RJ and ten from CdR) were evaluated in terms of quality by means of a categorization task. Ninety-five French and 93 Spanish consumers had to categorize the 20 wines according to four levels of quality going from very low to very high quality. Three clusters of French and two of Spanish consumers h…