Object concepts in the chemical senses

Six-week engagement in after-school activities involving chemosensory education does not affect olfactory abilities and personal significance of olfaction in 9-11-year-olds: Preliminary evidence

Chemosensory learning is a lifelong process of acquiring perceptual expertise and semantic knowledge about chemical stimuli within the everyday environment. In the research context, it is usually simulated using olfactory training, which typically involves repeated exposure to a set of odors over a period of time. Following olfactory training, enhanced olfactory performance has been observed in adults, and similar evidence is beginning to emerge in children. However, the literature is scant concerning the effects of interventions that more closely resemble how chemosensory experience is acquired in daily life. Since children's chemosensory ecology appears to play a crucial role in olfactory development, we investigated whether engaging in activities that stimulate the chemical senses enhances olfactory performance and metacognition. To this end, we invited 20 children aged 9-11 years to participate in teacher-assisted after-school activities for 30-60 minutes a day for six weeks. During the odd weeks, the children appraised herbal and spice blends and used them to prepare dishes and make beauty products. During the even ones, they explored the city by smellwalking and created smellscape maps. The educational outcomes were evaluated using the Sniffin' Sticks test for odor identification and discrimination and the Children's Personal Significance of Olfaction. Bayesian analyses did not reveal any compelling evidence in support of the alternative hypothesis that children in the chemosensory education group outperform those in the comparison group at the post-test. Rates of reliable increase but also decrease in performance on the Sniffin' Sticks identification and discrimination tests were similar in both groups. We corroborated the previous findings regarding girls' and older children's greater proficiency at identifying odors and the female keener interest in the sense of smell. We offer several practical suggestions researchers may want to consider to tailor their research protocols to reflect more closely the broader context in which chemosensory learning takes place and better capture the nuanced outcomes of such interventions.

A framework for understanding post-detection deception in predator-prey interactions

Predators and prey exist in persistent conflict that often hinges on deception-the transmission of misleading or manipulative signals-as a means for survival. Deceptive traits are widespread across taxa and sensory systems, representing an evolutionarily successful and common strategy. Moreover, the highly conserved nature of the major sensory systems often extends these traits past single species predator-prey interactions toward a broader set of perceivers. As such, deceptive traits can provide a unique window into the capabilities, constraints and commonalities across divergent and phylogenetically-related perceivers. Researchers have studied deceptive traits for centuries, but a unified framework for categorizing different types of post-detection deception in predator-prey conflict still holds potential to inform future research. We suggest that deceptive traits can be distinguished by their effect on object formation processes. Perceptual objects are composed of physical attributes (what) and spatial (where) information. Deceptive traits that operate after object formation can therefore influence the perception and processing of either or both of these axes. We build upon previous work using a perceiver perspective approach to delineate deceptive traits by whether they closely match the sensory information of another object or create a discrepancy between perception and reality by exploiting the sensory shortcuts and perceptual biases of their perceiver. We then further divide this second category, sensory illusions, into traits that distort object characteristics along either the what or where axes, and those that create the perception of whole novel objects, integrating the what/where axes. Using predator-prey examples, we detail each step in this framework and propose future avenues for research. We suggest that this framework will help organize the many forms of deceptive traits and help generate predictions about selective forces that have driven animal form and behavior across evolutionary time.

Spatiotemporal dynamics of odor representations in the human brain revealed by EEG decoding

To elucidate when and where in the brain different aspects of odor perception emerge, we decoded odors from an electroencephalogram and associated the results with perception and source activities. The odor information was decoded 100 ms after odor onset at the earliest, with its signal sources estimated in and around the olfactory areas. The neural representation of odor unpleasantness emerged 300 ms after odor onset, followed by pleasantness and perceived quality at 500 ms. During this time, brain regions representing odor information spread rapidly from the olfactory areas to regions associated with emotional, semantic, and memory processing. The results suggested that odor perception emerges through computations in these areas, with different perceptual aspects having different spatiotemporal dynamics.

How the human brain translates olfactory inputs into diverse perceptions, from pleasurable floral smells to sickening smells of decay, is one of the fundamental questions in olfaction. To examine how different aspects of olfactory perception emerge in space and time in the human brain, we performed time-resolved multivariate pattern analysis of scalp-recorded electroencephalogram responses to 10 perceptually diverse odors and associated the resulting decoding accuracies with perception and source activities. Mean decoding accuracies of odors exceeded the chance level 100 ms after odor onset and reached maxima at 350 ms. The result suggests that the neural representations of individual odors were maximally separated at 350 ms. Perceptual representations emerged following the decoding peak: unipolar unpleasantness (neutral to unpleasant) from 300 ms, and pleasantness (neutral to pleasant) and perceptual quality (applicability to verbal descriptors such as “fruity” or “flowery”) from 500 ms after odor onset, with all these perceptual representations reaching their maxima after 600 ms. A source estimation showed that the areas representing the odor information, estimated based on the decoding accuracies, were localized in and around the primary and secondary olfactory areas at 100 to 350 ms after odor onset. Odor representations then expanded into larger areas associated with emotional, semantic, and memory processing, with the activities of these later areas being significantly associated with perception. These results suggest that initial odor information coded in the olfactory areas (<350 ms) evolves into their perceptual realizations (300 to >600 ms) through computations in widely distributed cortical regions, with different perceptual aspects having different spatiotemporal dynamics.

Accounting for Subjectivity in Experimental Research on Human Olfaction

Although olfaction is a modality with great interindividual perceptual disparities, its subjective dimension has been let aside in modern research, in line with the overall neglect of consciousness in experimental psychology. However, following the renewed interest for the neural bases of consciousness, some methodological leads have been proposed to include subjectivity in experimental protocols. Here, we argue that adapting such methods to the field of olfaction will allow to rigorously acquire subjective reports, and we present several ways to do so. This will improve the understanding of diversity in odor perception and its underlying neural mechanisms.

Limitations in odour simulation may originate from differential sensory embodiment

Across diverse lineages, animals communicate using chemosignals, but only humans communicate about chemical signals. Many studies have observed that compared with other sensory modalities, communication about smells is relatively rare and not always reliable. Recent cross-cultural studies, on the other hand, suggest some communities are more olfactorily oriented than previously supposed. Nevertheless, across the globe a general trend emerges where olfactory communication is relatively hard. We suggest here that this is in part because olfactory representations are different in kind: they have a low degree of embodiment, and are not easily expressed as primitives, thereby limiting the mental manipulations that can be performed with them. New exploratory data from Dutch children (9-12 year-olds) and adults support that mental imagery from olfaction is weak in comparison with vision and audition, and critically this is not affected by language development. Specifically, while visual and auditory imagery becomes more vivid with age, olfactory imagery shows no such development. This is consistent with the idea that olfactory representations are different in kind from representations from the other senses. This article is part of the Theo Murphy meeting issue 'Olfactory communication in humans'.

Attending to the Chemical Senses

Theorizing around the topic of attention and its role in human information processing largely emerged out of research on the so-called spatial senses: vision, audition, and to a lesser extent, touch. Thus far, the chemical senses have received far less research interest (or should that be attention) from those experimental psychologists and cognitive neuroscientists interested in the topic. Nevertheless, this review highlights the key role that attentional selection also plays in chemosensory information processing and awareness. Indeed, many of the same theoretical approaches/experimental paradigms that were originally developed in the context of the spatial senses, can be (and in some cases already have been) extended to provide a useful framework for thinking about the perception of taste/flavour. Furthermore, a number of those creative individuals interested in modifying the perception of taste/flavour by manipulating product-extrinsic cues (such as, for example, music in the case of sonic seasoning) are increasingly looking to attentional accounts in order to help explain the empirical phenomena that they are starting to uncover. However, separate from its role in explaining sonic seasoning, gaining a better understanding of the role of attentional distraction in modulating our eating/drinking behaviours really ought to be a topic of growing societal concern. This is because distracted diners (e.g., those who eat while watching TV, fiddling with a mobile device or smartphone, or even while driving) consume significantly more than those who mindfully pay attention to the sensations associated with eating and drinking.

Understanding Freshness Perception from the Cognitive Mechanisms of Flavor: The Case of Beverages

Freshness perception has received recent consideration in the field of consumer science mainly because of its hedonic dimension, which is assumed to influence consumers' preference and behavior. However, most studies have considered freshness as a multisensory attribute of food and beverage products without investigating the cognitive mechanisms at hand. In the present review, we endorse a slightly different perspective on freshness. We focus on (i) the multisensory integration processes that underpin freshness perception, and (ii) the top-down factors that influence the explicit attribution of freshness to a product by consumers. To do so, we exploit the recent literature on the cognitive underpinnings of flavor perception as a heuristic to better characterize the mechanisms of freshness perception in the particular case of beverages. We argue that the lack of consideration of particular instances of flavor, such as freshness, has resulted in a lack of consensus about the content and structure of different types of flavor representations. We then enrich these theoretical analyses, with a review of the cognitive mechanisms of flavor perception: from multisensory integration processes to the influence of top-down factors (e.g., attentional and semantic). We conclude that similarly to flavor, freshness perception is characterized by hybrid content, both perceptual and semantic, but that freshness has a higher-degree of specificity than flavor. In particular, contrary to flavor, freshness is characterized by specific functions (e.g., alleviation of oropharyngeal symptoms) and likely differs from flavor with respect to the weighting of each sensory contributor, as well as to its subjective location. Finally, we provide a comprehensive model of the cognitive mechanisms that underlie freshness perception. This model paves the way for further empirical research on particular instances of flavor, and will enable advances in the field of food and beverage cognition.

Making sense of the chemical senses

We review our recent behavioural and imaging studies testing the consequences of congenital blindness on the chemical senses in comparison with the condition of anosmia. We found that congenitally blind (CB) subjects have increased sensitivity for orthonasal odorants and recruit their visually deprived occipital cortex to process orthonasal olfactory stimuli. In sharp contrast, CB perform less well than sighted controls in taste and retronasal olfaction, i.e. when processing chemicals inside the mouth. Interestingly, CB do not recruit their occipital cortex to process taste stimuli. In contrast to these findings in blindness, congenital anosmia is associated with lower taste and trigeminal sensitivity, accompanied by weaker activations within the 'flavour network' upon exposure to such stimuli. We conclude that functional adaptations to congenital anosmia or blindness are quite distinct, such that CB can train their exteroceptive chemical senses and recruit normally visual cortical areas to process chemical information from the surrounding environment.

Nosewitness identification: effects of negative emotion

Every individual has a unique body odor (BO), similar to a fingerprint. In forensic research, identification of culprit BOs has been performed by trained dogs, but not by humans. We introduce the concept of nosewitness identification and present the first experimental results on BO memory in witness situations involving violent crimes. Two experiments indicated that BO associated with male characters in authentic videos could later be identified in BO lineup tests well above chance. Moreover, culprit BO in emotional crime videos could be identified considerably better than the BO of a male person in neutral videos. This indicates that nosewitness identification benefits from emotional encoding. Altogether, the study testifies to the virtue of body odor as a cue to identify individuals observed under negative emotion.