A hint of the summery goodness of green grass: a look at English descriptors in tasting notes

• López Arroyo, Belén ^[1] ; Sanz-Valdivieso, Lucia ^[1]
  1. [1] Universidad de Valladolid

     Universidad de Valladolid

     Valladolid, España

     
• Localización: Revista de lingüística y lenguas aplicadas, ISSN 1886-2438, Nº. 19, 2024, págs. 84-103
• Idioma: inglés
• DOI: 10.4995/rlyla.2024.20213
• Enlaces
  • Texto completo
• Resumen

  • Tasting descriptors, which are common terms used to describe a food product, play a significant role in tasting discourse and particularly in tasting notes. Although they have been the subject of a number of studies from different perspectives, none of them describe and classify descriptors from their form, function and combination in tasting notes in English. In this paper, we examine a corpus of tasting notes with the aim of 1. determining the positioning of English descriptors in relation to the keywords designating the tasting process; 2. scoping the depth of description, as indicated by the number of descriptors; 3. identifying if the descriptors are specific to a given aspect of the food product or are generic enough to be used to describe different aspects of it.; and 4. categorizing frequent semantic associative processed among descriptors and keywords. Our results will be a valuable resource for professionals, technical writers and students’ tasters in English.

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