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Language does not explain the wine-specific memory advantage of wine experts

Croijmans, I., & Majid, A. (2016). Language does not explain the wine-specific memory advantage of wine experts. In A. Papafragou, D. Grodner, D. Mirman, & J. Trueswell (Eds.), Proceedings of the 38th Annual Meeting of the Cognitive Science Society (CogSci 2016) (pp. 141-146). Austin, TX: Cognitive Science Society.
Although people are poor at naming odors, naming a smell helps to remember that odor. Previous studies show wine experts have better memory for smells, and they also name smells differently than novices. Is wine experts’ odor memory is verbally mediated? And is the odor memory advantage that experts have over novices restricted to odors in their domain of expertise, or does it generalize? Twenty-four wine experts and 24 novices smelled wines, wine-related odors and common odors, and remembered these. Half the participants also named the smells. Wine experts had better memory for wines, but not for the other odors, indicating their memory advantage is restricted to wine. Wine experts named odors better than novices, but there was no relationship between experts’ ability to name odors and their memory for odors. This suggests experts’ odor memory advantage is not linguistically mediated, but may be the result of differential perceptual learning
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The Max Planck Institute for Psycholinguistics is an institute of the German Max Planck Society. Our mission is to undertake basic research into the psychological,social and biological foundations of language. The goal is to understand how our minds and brains process language, how language interacts with other aspects of mind, and how we can learn languages of quite different types.

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