Perception of chemesthetic stimuli in groups who differ by food involvement and culinary experience

Nadia K. Byrnes, Christopher R. Loss, John E. Hayes

Research output: Contribution to journalArticle

5 Citations (Scopus)

Abstract

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 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.

Original languageEnglish (US)
Pages (from-to)142-150
Number of pages9
JournalFood Quality and Preference
Volume46
DOIs
StatePublished - Dec 1 2015

Fingerprint

Language
Food
education
sorting
Education
Problem-Based Learning
learning
Eutrema japonica
allyl isothiocyanate
Syzygium
Eugenol
capsaicin
cloves
eugenol
Chile
Capsaicin
Learning

All Science Journal Classification (ASJC) codes

  • Food Science
  • Nutrition and Dietetics

Cite this

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title = "Perception of chemesthetic stimuli in groups who differ by food involvement and culinary experience",
abstract = "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, na{\"i}ve individuals with high Food Involvement Scale (FIS) scores, and na{\"i}ve 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 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 na{\"i}ve 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.",
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Perception of chemesthetic stimuli in groups who differ by food involvement and culinary experience. / Byrnes, Nadia K.; Loss, Christopher R.; Hayes, John E.

In: Food Quality and Preference, Vol. 46, 01.12.2015, p. 142-150.

Research output: Contribution to journalArticle

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