Frédéric Brochet’s research while affiliated with University of Bordeaux and other places

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Publications (3)


The Color of Odors
  • Article

December 2001

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594 Reads

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537 Citations

Brain and Language

Gil Morrot

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Frédéric Brochet

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The interaction between the vision of colors and odor determination is investigated through lexical analysis of experts' wine tasting comments. The analysis shows that the odors of a wine are, for the most part, represented by objects that have the color of the wine. The assumption of the existence of a perceptual illusion between odor and color is confirmed by a psychophysical experiment. A white wine artificially colored red with an odorless dye was olfactory described as a red wine by a panel of 54 tasters. Hence, because of the visual information, the tasters discounted the olfactory information. Together with recent psychophysical and neuroimaging data, our results suggest that the above perceptual illusion occurs during the verbalization phase of odor determination.


Wine Descriptive Language Supports Cognitive Specificity of Chemical Senses

June 2001

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362 Reads

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145 Citations

Brain and Language

In order to understand wine perception we analyzed tasting notes of four expert wine tasters. The analysis is based on co-occurrence calculations of words within the tasting notes using ALCESTE software. The results of such an analysis of one subject's notes give us word classes reflecting main text ideas and organization of the text. In the present paper we interpret these "results" as follows: (1) Class number and organization are different among experts so that each expert has his own discourse strategy. (2) Wine language is based on prototypes and not on detailed analytical description. (3) Prototypes include not only sensory but also idealistic and hedonistic information. These results are in agreement with recent neurophysiological data.


Fig. 1 -Fréquence des notes sur 20 obtenues pour le même vin présenté sous l'apparence d'un vin de table (VDT) ou d'un grand cru classé (GCC) par 57 sujets.
Influence of the context on the perception of wine cognitive and methodological implications
  • Article
  • Full-text available

December 1999

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526 Reads

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20 Citations

Journal International des Sciences de la Vigne et du Vin

The influence of the context on the perception of food is studied by having a group of 57 french oenology students tasting the same wine in two different packages (common table wine VDT and grand cru classé GCC). This context modification does not affect the stimulus itself but only the cognitive part of the perception. Results show that the packaging induces different judgments for the same wine. All the tasters give different marks for both wines and the GCC wine has significant (52/57) best records. Lexical analysis of wine tasting comments in both contexts reveals totally opposite describing behaviors of the tasters, most of the subjects looking for faults in the wine presented as VDT and seekink qualities in the GCC labeled wine. Subjects tend to adjust their sensory perceptions to the quality suggested by the label. From a sensory analysis point of view, our results emphasize the role of context in food perception. The perceived flavour of the wine is different when it is tasted in a different context. From a cognitive point of view, these data suggest that the conscious perceptive representation of the food contains information from different origins and that a subject is not able to selectively extract chemiosensory information from this global representation.

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Citations (3)


... Extrinsic informational cues can give rise to expectations that a product will exhibit certain characteristics, consequently modifying perception during consumption (Deliza and MacFie, 1996;Brochet and Morrot, 1999). Consumers will perceive added value, particularly from information that solidifies the link between a product and its origin, such as explicit mentions of production size or sustainable practices (Lenglet, 2014;Capitello et al., 2021). ...

Reference:

Soil types as extrinsic cues differentially shape sensory perception of German Riesling wine OPEN ACCESS
Influence of the context on the perception of wine cognitive and methodological implications

Journal International des Sciences de la Vigne et du Vin

... Consumers and experts approach describing wine differently. Consumers describe the inherent characteristics of wine (which we are interested in), whereas experts usually describe it by comparing it to an idealised prototype of a specific wine style often using technical winemaking terms 15,19 . ...

Wine Descriptive Language Supports Cognitive Specificity of Chemical Senses
  • Citing Article
  • June 2001

Brain and Language

... Visual input holds a strong influence over taste, providing information about food products (de Liz Pocztaruk et al., 2011) and serving as the first and preferred sensory modality for customers (Morrot et al., 2001;Wadhera and Capaldi-Phillips, 2014). In low luminescence conditions, consumers' ability to perceive visual inputs becomes impaired. ...

The Color of Odors
  • Citing Article
  • December 2001

Brain and Language