Pain Tolerance Selectively Increased by a Sweet-Smelling Odor

Odor Hedonic Profile (OHP): a self-rating tool of everyday odors

Odor hedonic estimation (pleasant/unpleasant) is considered the first and one of the most important dimensions in odor perception. Although there are several published scales that rate odor hedonicity, most of them use odorants that induce biases related to stimulus properties or test conditions and make difficult clinical or industrial applications. Thus, this study aimed to propose a model of odor hedonic profile (OHP) based on 14 items related to everyday odors without stimulus. The OHP is a self-rating tool based on the hedonic estimate representation and allows the determination of specific profiles, i.e., "conservative," "neutral," "liberal," "negative olfactory alliesthesia," and "positive olfactory alliesthesia." It can be useful in different contexts (e.g., food studies) and general pathologies (e.g., eating disorders) or pathologies with mood/emotional disturbances (e.g., depression).

Inter-subject variability of pleasant pain relief using a data-driven approach in healthy volunteers

Background

The offset of a painful and unpleasant sensation can elicit pleasure. This phenomenon, namely pleasant pain relief (PPR), is attracting growing interest in research. While the cold pressor test (CPT) has been frequently used to study the inhibition of pain by the administration of another painful stimulation (inhibitory conditioned pain modulation; ICPM), a preliminary study from our research team has shown that CPT can also elicit a robust and long-lasting PPR. However, its effects on pain relief and inhibition vary greatly between subjects. Although substantial research has been carried out on inter-individual variability in the case of ICPM, the same cannot be said of PPR. Therefore, the current study sought to identify clusters of healthy volunteers with similar dynamic pain responses during the CPT, using a data-driven approach, and to investigate the inter-subject variability for PPR and ICPM.

Methods

One hundred and twenty-two healthy volunteers were recruited. A sequential ICPM paradigm was carried out with CPT (water at 10°C) and a Peltier Thermode to evaluate pain intensity and unpleasantness. Moreover, PPR was measured for four minutes at CPT offset. Statistical analyses were performed using group-based trajectory modelling.

Results

Four trajectories (groups) were identified for CPT pain intensity and unpleasantness ratings with varying levels of tonic pain and pain sensitization (e.g., temporal summation). PPR scores were correlated with both pain ratings trajectories (p < 0.001). On the other hand, no differences were found between groups regarding ICPM efficacy (percentage pain inhibition).

Discussion

This study has provided a first step into the investigation of PPR and ICPM interindividual variability. Using a data-driven approach, it was shown that PPR at CPT offset differs between clusters of participants identified based on dynamic pain intensity and unpleasantness responses from CPT. Thus, it was brought to light that both the levels of tonic pain and pain sensitization underlie individual differences in PPR. The lack of correlation between CPT pain trajectories and ICPM efficacy may be explained by the hypotheses that eliciting ICPM requires only a certain threshold of stimulation which doesn’t need to be noxious. In the future, studies on the inter-subject variability of PPR in large samples of chronic pain patients are warranted.

A three-factor benefits framework for understanding consumer preference for scented household products: psychological interactions and implications for future development

Humans have deliberately scented their environment for purpose or pleasure for millennia. In the contemporary marketplace most consumers prefer and purchase scented versions of common household products. However, the drivers of this consumer preference have not been elucidated. To explain the attraction to scent in household products we propose a novel three-factor framework, comprising functional benefits (malodor mitigation, base odor coverage, freshening), in-use experience benefits (cleanliness, efficacy, pleasure), and emotional benefits (increasing in confidence, mood and nostalgia). To support this framework, we present new data from a market research survey on US consumer purchasing habits and attitudes towards home cleaning, laundry, and air freshening products. Further substantiating our framework, a focused review of olfactory psychological science illustrating the central role of scent in cognition, wellbeing, motivated behavior, and social behavior, as well as sensory marketing research highlights the benefits and implications of scent in consumer household products. Based on our three-factor framework we go on to discuss the potential for scent to influence health and raise issues to consider (such as potential negative responding to fragranced products). We conclude by showcasing new opportunities for future research in olfactory science and on scented household products that can advance the positive impacts of scent.

Olfactory stimulation Inhibits Nociceptive Signal Processing at the Input Stage of the Central Trigeminal System

The spinal trigeminal nucleus caudalis (SpVc) in the mammalian brainstem serves a pivotal function in pain processing. As the main relay center for nociceptive signals, SpVc conducts pain-related signals from various regions of the head toward higher levels of central processing such as the thalamus. SpVc also receives modulatory signals from other brain areas, which can alleviate the perception of headache. We studied the impact of olfactory co-stimulation on pain-related behavior and SpVc neural activity in mice. Using the TRPA1 agonist allyl isothiocyanate (AITC) as noxious stimulus, we quantified the aversive response and the perceived pain intensity by evaluating explorative running and the mouse grimace scale, respectively. We found that the floral odorants phenylethyl alcohol (PEA) and lavender oil mitigated the aversive response to AITC. Consistent with this finding, a newly developed, automated quantification of c-Fos expression in SpVc revealed that co-stimulation with PEA or lavender profoundly reduced network activity in the presence of AITC. These results demonstrated a substantial analgesic potential of odor stimulation in the trigeminal system and provide an explanation for the palliative effect of odors in the treatment of headache.

Crossmodal Interactions Between Olfaction and Touch Affecting Well-Being and Perception of Cosmetic Creams

In the present series of studies, we investigated crossmodal perception of odor and texture. In four studies, participants tried two textures of face creams, one high viscosity (HV) and one low viscosity (LV), each with one of three levels of added odor (standard level, half of standard, or base [no added odor]), and then reported their levels of well-being. They also reported their perceptions of the face creams, including liking (global liking of the product, liking of its texture) and “objective” evaluations on just about right (JAR) scales (texture and visual appearance evaluations). In Study 1, women in France tried the creams on their hands, as they would when testing them in a store, and in Study 2, a second group of French women tried the creams on their faces, as they would at home. In Studies 3 and 4, these same two procedures were repeated in China. Results showed that both odor and texture had effects on well-being, liking, and JAR ratings, including interaction effects. Though effects varied by country and context (hand or face), the addition of odor to the creams generally increased reports of well-being, global liking and texture liking, in some cases affecting the “objective” evaluations of texture. This is one of the first investigations of crossmodal olfactory and tactile perception's impacts on well-being, and it reinforces previous literature showing the importance of olfaction on well-being.

Pain, Smell, and Taste in Adults: A Narrative Review of Multisensory Perception and Interaction

Every day our sensory systems perceive and integrate a variety of stimuli containing information vital for our survival. Pain acts as a protective warning system, eliciting a response to remove harmful stimuli; it may also be a symptom of an illness or present as a disease itself. There is a growing need for additional pain-relieving therapies involving the multisensory integration of smell and taste in pain modulation, an approach that may provide new strategies for the treatment and management of pain. While pain, smell, and taste share common features and are strongly linked to emotion and cognition, their interaction has been poorly explored. In this review, we provide an overview of the literature on pain modulation by olfactory and gustatory substances. It includes adult human studies investigating measures of pain threshold, tolerance, intensity, and/or unpleasantness. Due to the limited number of studies currently available, we have structured this review as a narrative in which we comment on experimentally induced and clinical pain separately on pain–smell and pain–taste interaction. Inconsistent study findings notwithstanding, pain, smell, and taste seem to interact at both the behavioral and the neural levels. Pain intensity and unpleasantness seem to be affected more by olfactory substances, whereas pain threshold and tolerance are influenced by gustatory substances. Few pilot studies to date have investigated these effects in clinical populations. While the current results are promising for the future, more evidence is needed to elucidate the link between the chemical senses and pain. Doing so has the potential to improve and develop novel options for pain treatment.

Using Ambient Scent to Enhance Well-Being in the Multisensory Built Environment

The majority of the world's population now lives an urban existence, spending as much as 95% of their lives indoors. The olfactory atmosphere in the built environment has been shown to exert a profound, if often unrecognized, influence over our mood and well-being. While the traditionally malodorous stench to be found indoors (i.e., prior to the invention of modern sanitation) has largely been eliminated in recent centuries, many of the outbreaks of sick-building syndrome that have been reported over the last half century have been linked to the presence of a strange smell in the environment. At the same time, however, there is also growing evidence that consumer behavior can be manipulated by the presence of pleasant ambient odors, while various aromatherapy scents are said to improve our mood and well-being. This Anglophone review focuses primarily on indoor western urban developed spaces. Importantly, the olfactory ambience constitutes but one component of the multisensory atmosphere and ambient odors interact with the visual, auditory, and haptic aspects of the built environment. Surprisingly, the majority of published studies that have deliberately chosen to combine ambient scent with other sensory interventions, such as, for example, music, have failed to increase store sales, or to enhance people's mood and/or well-being, as might have been expected. Such negative findings therefore stress the importance of considering multisensory congruency while, at the same time, also highlighting the potential dangers that may be associated with sensory overload when thinking about the effect of ambient smell on our well-being.

Smell and taste dissociations in the modulation of tonic pain perception induced by a capsaicin cream application

BACKGROUND

Pain is a subjective experience characterized by sensory (intensity) and emotional (unpleasantness) aspects. Although literature reports behavioural effects on pain due to smell and taste influence, to our knowledge the relationship between tonic pain induced by a capsaicin cream and these chemosensory systems has never been explored before. The aim of this study was to investigate the modulation of olfactory and gustatory substances having different valence on tonic pain perception mediated by a capsaicin cream application.

METHODS

Sixty healthy volunteers were included in two separated experiments (N = 30 smell; N = 30 taste) and underwent different valence smell and taste stimulations, while receiving painful stimuli. Perception of pain intensity (the sensory component) and unpleasantness (the affective component) was measured with a numerical rating scale, both during the two aforementioned experiments.

RESULTS

Pain unpleasantness rating showed differences only in the smell experiment between the two odourous conditions. In particular, pleasant odour induced lower ratings of pain unpleasantness, while no significant results were found for intensity. Regarding taste, we could not observe significant effects nor for pain unpleasantness or intensity.

CONCLUSIONS

These findings highlight the potential role of pleasant odours in influencing the affective aspects of pain perception induced by this kind of tonic pain. Such evidence might provide new insight for using chemosensory substances as analgesics for modulating the cognitive aspects of neuropathic pain.

SIGNIFICANCE

This work shows the effect of smell on the emotional component of tonic pain, experimentally induced by capsaicin cream application. Previous literature investigated tonic pain in interaction with smell and/or taste stimuli, but mainly with physical methods such as temperature. Our findings add new information in this field, contributing to a deeper insight on the role of olfaction on this particular kind of tonic pain perception. This approach could open to new investigations aimed to consider odours for pain management.

Olfaction Modulates Inter-Subject Correlation of Neural Responses

Odors can be powerful stimulants. It is well-established that odors provide strong cues for recall of locations, people and events. The effects of specific scents on other cognitive functions are less well-established. We hypothesized that scents with different odor qualities will have a different effect on attention. To assess attention, we used Inter-Subject Correlation of the EEG because this metric is strongly modulated by attentional engagement with natural audiovisual stimuli. We predicted that scents known to be "energizing" would increase Inter-Subject Correlation during watching of videos as compared to "calming" scents. In a first experiment, we confirmed this for eucalyptol and linalool while participants watched animated autobiographical narratives. The result was replicated in a second experiment, but did not generalize to limonene, also considered an "energizing" odorant. In a third, double-blind experiment, we tested a battery of scents including single molecules, as well as mixtures, as participants watched various short video clips. We found a varying effect of odor on Inter-Subject Correlation across the various scents. This study provides a basis for reliably and reproducibly assessing effects of odors on brain activity. Future research is needed to further explore the effect of scent-based up-modulation in engagement on learning and memory performance. Educators, product developers and fragrance brands might also benefit from such objective neurophysiological measures.

Ambient Scent as a Positive Distraction in Long-Term Care Units: Theory of Supportive Design

AIM

This study was designed to explore the associations between an ambient scent environment and residents' wellness in long-term care facilities.

BACKGROUND

The number of older adults living in an institutional setting has been steadily but slowly increasing. Because of a higher chance of having psychological disorders among people living in institutional settings than people living in noninstitutional settings, providing a supportive institutional setting is critical to enhance their wellness. The theory of supportive design suggests healthcare facilities can lower people's stress levels via three conditions (i.e., perceived control, social support, and positive distractions).

METHOD

A single-blind and placebo-randomized controlled study investigated the impacts of ambient scent environment, as a positive distraction, on residents' depression levels. The recruited residents (N = 58) were randomly assigned into either the intervention group, which received a 1% dilution of lavender scent for 2 weeks nearby their bedside or the placebo group, which received a nonscent for 2 weeks.

RESULTS

Their depression levels were measured by the Geriatric Depression Scale. Based on the t tests, both intervention and placebo groups had improvement in depression, indicating a placebo effect of lavender scent. Further regression analyses explored the interaction effects of built environments (e.g., building, distance to a ventilation system, and square footage). However, no statistically significant impact of the built environment was found.

CONCLUSION

Despite a placebo effect of ambient scent environment and nonsignificant built environment on depression, this study has valuable implications of being a positive distraction during the healing process as developed by the Theory of Supportive design.

BioEssence: A Wearable Olfactory Display that Monitors Cardio-respiratory Information to Support Mental Wellbeing

This work introduces a novel wearable olfactory display that provides just-in-time release of scents based on the physiological state of the wearer. The device can release up to three scents and passively captures subtle chest vibrations associated with the beating of the heart and respiration through clothes.BioEssenceiscontrolledviaacustom-madesmartphone app that allows the creation of physiological rules to trigger different scents (e.g., when the heart rate is above 80 beats per minute, release lavender scent). The device is wireless and lightweight, and it is designed to be used during daily life, clipped on clothes around the sternum area or used as a necklace. We provide a description of the design and implementation of the prototype and potential use cases in the context of mental wellbeing.

Perception of phasic pain is modulated by smell and taste

BACKGROUND

Pain perception is a multimodal experience composed of sensory, emotional and cognitive dimensions. Accumulating evidence suggests that the chemical senses can influence pain perception, but their relation with phasic pain is still unknown. The aim of this study was to investigate the influence of smell and taste having different valence on phasic pain.

METHODS

Twenty-eight healthy volunteers received sweet, bitter and neutral odours or gustatory substances while receiving painful stimuli consisting of electrical shocks. Tactile threshold, pain threshold and pain tolerance were collected using the psychophysical method of limits at baseline and in association with smell and taste. Perception of pain intensity and unpleasantness was measured with a numerical rating scale.

RESULTS

Sweet smell induced lower ratings of pain intensity than bitter smell when stimuli were delivered at pain threshold. Sweet smell also induced lower ratings of pain unpleasantness than neutral smell when stimuli were delivered at pain tolerance. Sweet taste induced lower ratings of pain unpleasantness than bitter taste when stimuli were delivered at pain threshold. Conversely, pain threshold and pain tolerance per se were not affected by smell and taste.

CONCLUSIONS

These findings highlight an effect of sweet substances in reducing the subjective perception of pain intensity and unpleasantness associated to phasic pain.

SIGNIFICANCE

By demonstrating the link between smell, taste and phasic pain this study may have a translational impact in clinical conditions characterized by so-called shock-like pain, such as neuropathic pain.

Pleasant olfactory cues can reduce cigarette craving

Cigarette craving is a cardinal feature of smoking, which is the leading preventable cause of death. Despite its clinical relevance, there remains a pressing need to develop new approaches for controlling craving. Although olfactory cues (OCs) are especially well suited to reduce affectively charged cravings, there has been surprisingly little research on the topic. We investigated the strategic use of OCs to reduce cigarette craving. Abstinent smokers (N = 232) initially sampled and rated a series of OCs. Participants then were exposed to in vivo smoking cues, which produced robust cigarette cravings. During peak craving, they were randomly assigned to sniff one of three types of OCs (all of which they had previously sampled) while their craving, and a set of responses thought to be associated with craving, were assessed. OCs that a participant had rated as pleasant reduced craving more than did exposure to odor blank (i.e., neutral) or tobacco-related OCs. This effect persisted over the course of 5 min. In addition, smokers with the most specific autobiographical memory systems were most responsive to the craving-reducing effects of pleasant OCs. About 90% of participants reported they could imagine using a pleasant OC to curb their craving in the natural environment. The present data suggest that OCs show promise for controlling cravings and highlight the need to conduct further research to test whether OCs may prove useful alone or in combination with existing approaches as a smoking cessation intervention. (PsycINFO Database Record (c) 2019 APA, all rights reserved).

Pleasant Pain Relief and Inhibitory Conditioned Pain Modulation: A Psychophysical Study

Background

Inhibitory conditioned pain modulation (ICPM) is one of the principal endogenous pain inhibition mechanisms and is triggered by strong nociceptive stimuli. Recently, it has been shown that feelings of pleasantness are experienced after the interruption of noxious stimuli. Given that pleasant stimuli have analgesic effects, it is therefore possible that the ICPM effect is explained by the confounding effect of pleasant pain relief. The current study sought to verify this assumption.

Methods

Twenty-seven healthy volunteers were recruited. Thermal pain thresholds were measured using a Peltier thermode. ICPM was then measured by administering a tonic thermal stimulus before and after a cold-pressor test (CPT). Following the readministration of the CPT, pleasant pain relief was measured for 4 minutes. According to the opponent process theory, pleasant relief should be elicited following the interruption of a noxious stimulus.

Results

The interruption of the CPT induced a mean and peak pleasant pain relief of almost 40% and 70%, respectively. Pleasant pain relief did not correlate with ICPM amplitude but was positively correlated with pain level during the CPT. Finally, a negative correlation was observed between pleasant pain relief and anxiety.

Discussion

Results show that the cessation of a strong nociceptive stimulus elicits potent pleasant pain relief. The lack of correlation between ICPM and pleasant pain relief suggests that the ICPM effect, as measured by sequential paradigms, is unlikely to be fully explained by a pleasant pain relief phenomenon.

The Effects of Odor Quality and Temporal Asynchrony on Modulation of Taste Intensity by Retronasal Odor

The experiments had 2 main goals: 1) to add to the sparse literature on how retronasal aromas interact with bitter tastes, and 2) to determine whether modulation of taste intensity by aroma depends on temporal contiguity, as one might expect if flavor interactions depend on cross-modal binding (similar to object perception in other modalities). An olfactometer-gustometer allowed independent oral presentation of odorized air and liquid samples. First, using simultaneous presentation of odors and tastes (Experiments 1a-d) we found that a "sweet-smelling" aroma enhanced the rated sweetness of sucrose and decreased the rated bitterness of sucrose octaacetate (SOA), and that a "bitter-smelling" aroma enhanced the bitterness of SOA and decreased the sweetness of sucrose. Thus, with respect to effects on taste intensity, sweet and bitter aromas mimicked mixture-interactions between sweet and bitter tastes under current conditions. Next (Experiment 2), both odors were again paired with both tastes, with a parametric manipulation of odor onset. Odor presentation ranged from before taste delivery to after taste delivery. Enhancement of taste intensity was greatest with simultaneous onset, and greatly attenuated with offsets of 1s. These results are consistent with the idea that enhancement of taste by retronasal aroma depends on a temporal binding window like many other cross-modal interactions. The effects of temporal offsets on suppression of taste were inconclusive. These findings are discussed within the context of past work on odor-taste interactions.

The Role of Nature and Nurture in Conceptual Metaphors

It is unclear whether embodied-cognition effects are caused by the activation of cultural-linguistic metaphors, or whether these metaphors stem from preverbal mechanisms that directly affect both language and behavior. Therefore, we conducted a study wherein 62 Israeli participants ate sweet or spicy snacks and performed a social judgment task. Preverbal mechanisms assign positive hedonic value to sweetness and negative value to spiciness. However, in Israeli culture, “sweetness” is used as a metaphor for inauthenticity, whereas “spiciness” stands for intellectual competence. In accordance with the predictions of a culturally-mediated variant of conceptual-metaphor theory, the results showed that priming participants with spicy (vs. sweet) tastes increased judgments of intellectual competence, decreased judgments of inauthenticity, and increased overall evaluation of a social target.

Perception of odor-induced tastes following insular cortex lesion

Lesions of the insula can affect olfaction and gustation. Here, we examined the effect of insula lesions on taste and taste-like experiences generated via smelling (i.e., odor-induced tastes) in patients with focal insula lesions and intact olfaction. From a set of 16 patients with lesions to the insula, we found 7 (6 with right-sided lesions) who performed normally on various olfactory measures. These were compared to 42 normal control subjects on tests of gustatory and odor-induced taste perception as well as control measures. The patients were impaired relative to controls on most gustatory measures. They were also impaired on tests of odor-induced taste perception, primarily for stimuli presented on the left side. Examining cases individually revealed evidence of a dissociation: two patients exhibited no impairment in odor-induced taste perception in spite of gustatory deficits. Together, these findings suggest that the insula mediates taste recognition, hedonics, and intensity judgments as well as odor-induced taste perception. However, the areas responsible for aspects of taste perception and those responsible for odor-induced taste do not fully overlap each other and they are also independent of olfactory areas.

The distinctive significance of analgesic drugs and olfactory stimulants on learned pain in mice

Chronic pain is often intractable to analgesics, and in animals it involves a conditioned nociceptive response (CR) - learned pain. The neural pathways of nociception and olfactory function in the brain overlap. The influence of olfactory stimuli on acute pain has been studied in some depth in animal and human models, but the influence of olfactory stimuli on learned pain has not been understood. We examined the effects of analgesic drugs and olfactory stimulants (preferred or repellent odor) on acute pain, the unconditioned nociceptive response (UCR) and the CR in mice. The CR was provoked by repeated injection of formalin into the hind-paw in animals in the same context, which elicited the typical pain behaviors of paw licking (including biting). The analgesic drugs acetaminophen, fentanyl, gabapentin and fluvoxamine diminished the UCR but did not affect the CR. In contrast, the preferred odor reduced both the UCR and the CR. Our findings suggest that, like chronic pain, the CR is resistant to analgesic drugs and that preferred odor suppress the neural pathways that mediate the CR of pain perception.

The nature and origin of cross-modal associations to odours

Several studies have demonstrated reliable cross-modal associations between odours and various visual, auditory, taste, and somatosensory attributes. How these associations arise is not well understood. We examined whether cross-modal associations to odours themselves form distinct groups, and whether these groupings relate to semantic (nameability, familiarity) and perceptual (intensity, irritancy, and hedonics) olfactory attributes. Participants evaluated 20 odours, varying in all of the latter attributes, and reported their visual, auditory, gustatory, and somatosensory associations for each. Significant inter-rater agreement was observed for all modalities except audition, and responses in all modalities were consistent with those obtained on a repeat test session 2 weeks later. Two groups of cross-modal odour associates emerged: one of which was related to the semantic attributes of odours and another which related to their perceptual attributes. The exception was taste, which was significantly associated with both. While these results suggest that both semantic and perceptual mechanisms underpin odour cross-modal matches, the data also point to the importance of hedonics as a further contributing mechanism.

Psychology of fragrance use: perception of individual odor and perfume blends reveals a mechanism for idiosyncratic effects on fragrance choice

Cross-culturally, fragrances are used to modulate body odor, but the psychology of fragrance choice has been largely overlooked. The prevalent view is that fragrances mask an individual's body odor and improve its pleasantness. In two experiments, we found positive effects of perfume on body odor perception. Importantly, however, this was modulated by significant interactions with individual odor donors. Fragrances thus appear to interact with body odor, creating an individually-specific odor mixture. In a third experiment, the odor mixture of an individual's body odor and their preferred perfume was perceived as more pleasant than a blend of the same body odor with a randomly-allocated perfume, even when there was no difference in pleasantness between the perfumes. This indicates that fragrance use extends beyond simple masking effects and that people choose perfumes that interact well with their own odor. Our results provide an explanation for the highly individual nature of perfume choice.

Experience dependent changes in odour-viscosity perception

One consequence of experiencing flavour - the combination of taste, smell and somatosensation that occurs during ingestion - is that it can result in perceptual changes for the odour component, when this is later smelled alone. One such change is the acquisition of taste-like properties, but whether odours can also acquire somatosensory-like qualities is largely unknown. Participants here were exposed to one odour sampled in a viscous solution, another sampled in a sweet/viscous solution, and a further odour sampled in water. The odour sampled in the sweet/viscous solution was, when later sniffed alone, judged to smell thicker and sweeter, than the other two odours. Similarly, when the sweet/viscous paired odour was added to a viscous solution, the combination was judged as more viscous, than the other two odours - and sweeter when added to a sweet solution. This experiment suggests that odours can acquire tactile-like somatosensory qualities and this may best occur when a taste is present during learning. Recent work indicates that tastes may be superior to somatosensory stimuli alone in promoting flavour binding, a seeming precondition for this type of learning.

Sweet odours and sweet tastes are conflated in memory

Certain odours and certain tastes appear to share common perceptual properties. One example is sweetness, a perceptual experience that results from stimulation of taste receptors on the tongue typically by sugars. The experiment here examined for evidence of this perceptual similarity using a novel and indirect test. Participants were exposed six times each, to three odours (strawberry, caramel, and oregano) and three tastes (sucrose, saline, and citric acid). Following a 10-min interval, participants were given a surprise frequency estimation task, in which they had to judge how often each stimulus had occurred. If sweet-smelling strawberry and caramel odours really do share this perceptual characteristic in common with sweet tasting sucrose, then frequency estimates for sucrose should be overestimated relative to non-sweet tastes. Not only was this observed, but frequency estimates for sweet tastes were also found to correlate with (1) evaluations from a later test of similarity between these sweet smells and sucrose, and (2) the degree to which these odours smelled sweet. These findings suggest a shared perceptual feature between such odours and sucrose - sweetness - under conditions where no judgment of perceptual quality was required.

Adding cocoa to sucrose: the effect on cold pain tolerance

The sweet taste of sucrose acts as an analgesic, whereas the taste of a bitter substance decreases pain tolerance. The present experiment explores the analgesic effect of a complex taste and asks how adding cocoa, a substance often associated with sweet foods but that has a bitter taste, to a sucrose solution affects cold pain tolerance. The 24 male participants were exposed to Cold Pressor Tests (CPTs) while holding 1 of 3 tastants in their mouths: water, sucrose, or sucrose with cocoa added. After each CPT, participants rated pain intensity and tastant qualities. Intraoral sucrose increased the amount of time that men were able to leave their hands in cold water, whereas the cocoa solution did not. Solutions did not differ in pleasantness or sweetness, but the cocoa solution was rated as more bitter. Bitterness ratings of cocoa exceeded the ratings of sucrose (corrected for water) by an average of 16.9% (P = 0.02), which, in turn, produced a 30% reduction in the duration of pain tolerance (P = 0.002). These results suggest that the addition of a bitter substance reduces cues to the nutritive value of sucrose that may drive its analgesic effect.