Erring Experts? A Critique of Wine Ratings as Hedonic Scaling

2020 ◽  
Vol 15 (4) ◽  
pp. 386-393
Author(s):  
Denton Marks
Keyword(s):  
External Validity ◽  
Rating Scales ◽  
Food Science ◽  
Sensory Sensitivity ◽  
Behavioral Sciences ◽  
Transaction Prices ◽  
Magnitude Scales ◽  
Expert Ratings ◽  
Jel Classifications

AbstractConsumers use expert ratings to help choose wine, and economists find correlations between ratings and transaction prices. Rating scales resemble hedonic scales in the behavioral sciences, which suffer from an “intersubjectivity” problem. Taste is a private sensation; people taste differently (an external validity problem), so ratings are often unreliable hedonic markers of enjoyment. But why? Hedonic measurements from food science (“general Labeled Magnitude Scales”) attempt to adjust for differences in perceived sensory sensitivity and offer clues. Resulting insights illustrate wine ratings’ shortcomings as reliable guides to enjoyment. (JEL Classifications: C14, D12, D91, L15, L66)

scholarly journals Predicting Italian Wine Quality from Weather Data and Expert Ratings

2019 ◽  
Vol 14 (3) ◽  
pp. 234-251 ◽  
Author(s):  
Alessandro Corsi ◽  
Orley Ashenfelter
Keyword(s):  
Probit Model ◽  
Weather Conditions ◽  
Ordered Probit ◽  
Weather Data ◽  
Ordered Probit Model ◽  
Wine Quality ◽  
Italian Wine ◽  
Quality Ratings ◽  
Expert Ratings ◽  
Jel Classifications

AbstractIn this paper we estimate how a variety of subjective measures of quality taken from the published opinions of several experts on Italian wines (Barolo and Barbaresco) are determined by the weather conditions during the relevant season, in order to assess their reliability. Since these measures of quality are only ordinal, we estimate their determinants using an ordered probit model. The method provides measures of the determinants of vintage quality ratings and suggestions on the reliability of each expert. (JEL Classifications: D12, Q11, Q13)

External Validity of the New Devereux Adolescent Behavior Rating Scales

1990 ◽  
Vol 55 (1-2) ◽  
pp. 73-85
Author(s):  
Carolyn L. Williams ◽  
Yossef S. Ben-Porath ◽  
Craig Uchiyama ◽  
Nathan C. Weed ◽  
Robert P. Archer
Keyword(s):  
External Validity ◽  
Rating Scales ◽  
Adolescent Behavior ◽  
Behavior Rating ◽  
Behavior Rating Scales

scholarly journals Splendide Mendax: False Label Claims About High and Rising Alcohol Content of Wine

2015 ◽  
Vol 10 (3) ◽  
pp. 275-313 ◽  
Author(s):  
Julian M. Alston ◽  
Kate B. Fuller ◽  
James T. Lapsley ◽  
George Soleas ◽  
Kabir P. Tumber
Keyword(s):  
Climate Change ◽  
Time Series ◽  
Time Series Data ◽  
Consumer Preferences ◽  
Series Data ◽  
Alcohol Content ◽  
Demand Shifts ◽  
Expert Ratings ◽  
Jel Classifications

AbstractAre wine alcohol labels accurate? If not, why? We explore the high and rising alcohol content of wine and examine incentives for false labeling, including the roles of climate, evolving consumer preferences, and expert ratings. We draw on international time-series data from a large number of countries that experienced different patterns of climate change and influences of policy and demand shifts. We find systematic patterns that suggest that rising wine alcohol content may be a nuisance by-product of producer responses to perceived market preferences for wines having more-intense flavours, possibly in conjunction with evolving climate. (JEL Classifications: D22, L15, L66, Q18, Q54).

Do Whisky Investors Read the Bible? The Effect of Expert Ratings on the Vintage Single Malt Secondary Market

2021 ◽  
Vol 16 (1) ◽  
pp. 86-101
Author(s):  
David Moroz ◽  
Bruno Pecchioli
Keyword(s):  
Secondary Market ◽  
Detailed Knowledge ◽  
Powerful Predictor ◽  
The Bible ◽  
Original Dataset ◽  
Combining Data ◽  
Expert Assessments ◽  
Quality Rating ◽  
Expert Ratings ◽  
Jel Classifications

AbstractThis article aims to estimate the effect of expert assessments on the prices for single malt Scotch whiskies on the investment market. Our results obtained using an original dataset combining data from Jim Murray's Whisky Bible and a web trading platform specializing in whisky investment show that the quality rating is not a powerful predictor of investor ask prices, especially when controlling for distillery and bottler reputation. This finding suggests that although the Murray score may embed information of use to unsophisticated investors, its effect on price can be outperformed by a detailed knowledge of the whisky industry. (JEL Classifications: L11, L15, Q13)

Can Surgical Performance for Varying Experience be Measured from Hand Motions?

2018 ◽  
Vol 62 (1) ◽  
pp. 583-587 ◽  
Author(s):  
David P. Azari ◽  
Brady L. Miller ◽  
Brian V. Le ◽  
Jacob A. Greenberg ◽  
Caprice C. Greenberg ◽  
...  
Keyword(s):  
Medical Students ◽  
Motion Tracking ◽  
Rating Scales ◽  
Video Frame ◽  
Surgical Performance ◽  
Tissue Handling ◽  
Visual Analog Scales ◽  
Short Video ◽  
Expert Ratings ◽  
Junior Residents

This study evaluates if hand movements, tracked using digital video, can quantify in-context surgical performance. Participants of varied experience completed simple interrupted suturing and running subcuticular suturing tasks. Marker-less motion tracking software traced the two-dimensional position of a region of the hand for every video frame. Four expert observers rated 219 short video clips of participants performing the task from 0 to 10 along the following visual analog scales: fluidity of motion, motion economy, tissue handling, and coordination. Expert ratings of attending surgeon hand motions (mean=7.5, sd=1.3) were significantly greater ( p<0.05) than medical students (mean=5.0, sd=1.9) and junior residents (mean=6.4, sd=1.5) for all rating scales. Significant differences ( p<0.02) in mean path length per cycle were also observed both between medical students (803 mm, sd=374) and senior residents (491 mm, sd=216), and attendings (424 mm, sd=250) and junior residents (609 mm, sd=187). These results suggest that substantial gains in performance are attained after the second year of residency and that hand kinematics can predict differences in expert ratings for simulated suturing tasks commensurate with experience – a necessary step to develop valid and automatic on-demand feedback tools.

External Validity of the New Devereux Adolescent Behavior Rating Scales

1990 ◽  
Vol 55 (1) ◽  
pp. 73-85 ◽  
Author(s):  
Carolyn Williams ◽  
Yossef Ben-Porath ◽  
Craig Uchiyama ◽  
Nathan Weed ◽  
Robert Archer
Keyword(s):  
External Validity ◽  
Rating Scales ◽  
Adolescent Behavior ◽  
Behavior Rating ◽  
Behavior Rating Scales

Generalizability Theory I

2003 ◽  
Vol 46 (3) ◽  
pp. 711-717 ◽  
Author(s):  
Nigel O'Brian ◽  
Sue O'Brian ◽  
Ann Packman ◽  
Mark Onslow
Keyword(s):  
Clinical Practice ◽  
Rating Scales ◽  
Generalizability Theory ◽  
Language Disorders ◽  
Behavioral Sciences ◽  
Speech Language Pathologists ◽  
Inappropriate Use ◽  
Companion Article ◽  
Minimum Number ◽  
New Interpretation

Perceptual rating scales can be valid, reliable, and convenient tools for evaluating speech outcomes in research and clinical practice. However, they depend on the perceptions of observers. Too few raters may compromise accuracy, whereas too many would be inefficient. There is therefore a need to determine the minimum number of raters required for a reliable result. In this context, the ideas of Generalizability Theory have become increasingly popular in the behavioral sciences; suggestions have been made for their application to the assessment of speech-language disorders. Here we review the concepts involved, which are applied in a companion article dealing with speech naturalness data obtained from clients who recently completed treatment for their stuttering. We pay particular attention to the statistical requirements of the theory, including some cautions about possible inappropriate use of these techniques. We also offer a new interpretation of the results of the analysis that aims to be more meaningful to most speech-language pathologists.

Where’s the fat? Freeze-fracture analysis of ingredient interactions in food systems

1993 ◽  
Vol 51 ◽  
pp. 48-49
Author(s):  
Jean Fincher
Keyword(s):  
Lipid Droplets ◽  
Food Systems ◽  
Food Industry ◽  
Freeze Fracture ◽  
Food Science ◽  
Complex Interactions ◽  
Fat Reduction ◽  
Important Trend ◽  
Conventional Foods ◽  
Whipped Cream

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.

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