Positive relationship between odor identification and affective responses of negatively valenced odors

Children's odor pleasantness ratings may not differ according to pubertal status: Preliminary results from a sample of 11-14-year-old Czech children

Puberty tends to be viewed as a "turning point" in hedonic perception of body odor (BO)-related smells. The pubertal stage, a potential proxy for the underlying physiological changes, may contribute to variation in odor hedonic perception. Other potential modulators of odor hedonics are general semantic knowledge about odors (which also tends to be subsumed under the term "age") and perceived odor intensity. The present cross-sectional study examined differences in hedonic odor perception across puberty in 205 Czech children aged 11-14 (89 boys). We investigated whether children differ in the hedonic appraisal of BO-related (16-androstenes and castoreum control), but also food and non-food odors according to their pubertal (penis/breast and pubic hair) development and general semantic knowledge about odors (operationalized as odor identification), controlling for age and perceived odor intensity. As a subsidiary aim, we examined variation in odor identification. We asked the children to self-stage themselves using drawings depicting Tanner's penis/breast and pubic hair stages of pubertal development, estimated their general semantic knowledge about odors with a Sniffin' Sticks identification test, and obtained their pleasantness and intensity ratings of body odor-related, food, a non-food smells. We found that the participants' ratings of the 16-androstenes and those of the perceptually similar odor of castoreum differed according to perceived intensity and, in the latter case, in boys vs. girls as well, but there were no influences of pubertal status or odor identification on the perceived pleasantness. Similarly, hedonic appraisal of non-food (but not food) odors was only influenced by perceived intensity. Regarding odor identification, differences between boys and girls were limited to younger children and did not become more marked throughout puberty. Perceived pleasantness of odors, irrespective of whether they are associated with body smells, food, or other, does not appear to vary across puberty, and boys and girls seem to achieve similar levels of semantic odor knowledge as they grow up.

Odor perception of aromatherapy essential oils with different chemical types: Influence of gender and two cultural characteristics

Olfactory perception, and especially affective responses of odors, is highly flexible, but some mechanisms involved in this flexibility remain to be elucidated. This study investigated the odor perceptions of several essential oils used in aromatherapy with emotion regulation functions among college students. The influences of people's characteristics including gender, hometown region, and fragrance usage habit on odor perception were further discussed. Odor perception of nine essential oils, which can be divided into the ester-alcohol type (e.g., lavender oil) and terpene type (e.g., lemon oil) were evaluated under three odor concentrations. The results indicated that chemical type, but not concentration, significantly influenced the odor perception and there was no interaction between the two factors in this study. The arousal and emotional perception scores of odors with terpene-type oil were significantly higher than odors with ester-alcohol type. In terms of people's characteristics, participants from the southern Yangtze river gave a higher familiarity rating to almost all of these odors. The habits of fragrance usage also significantly influenced some of the odors' subjective intensity and emotional perception ratings. However, there were no significant gender differences in most of the odor perceptions. In addition, familiarity and pleasantness were positively correlated, and emotional perception and subjective intensity also showed a weak correlation. These results suggested that users' cultural characteristics could be considered to be important factors that affect the essential oil's odor perception in aromatherapy.

A study on the relationship between odor hedonic ratings and individual odor detection threshold

Odor hedonic perception (pleasant/unpleasant character) is considered as the first and one of the most prominent dimensions in olfaction and is known to depend on several parameters. Among them, the relation between the odorant concentration and the hedonic estimation has been widely studied. However, few studies have considered odor hedonic ratings (OHR) in relation to individual detection thresholds (IDT). Thus, the aim of this study was to determine olfactory detection thresholds and to describe hedonic rating variations from individual thresholds to higher concentrations. IDT were performed for two pleasant (apple and jasmine) and two unpleasant (durian and trimethylamine) odorant stimuli. The experimenter presented one by one in a randomized order, the different odorant concentrations above IDT. Participants rated odor hedonic valence of these stimuli on a visual analog scale. Results showed, except for trimethylamine, the same relationship between hedonic ratings and stimulus concentration, i.e., an increase of pleasantness (apple and jasmine)/unpleasantness (durian) ratings at low and middle concentrations followed by a plateau at high concentrations. Correlations between OHR and concentrations as well as between OHR and threshold steps were always significant. Moreover, comparisons between both conditions showed that the correlation coefficient was significantly higher for trimethylamine (and a trend for apple) when IDTs were considered, while no difference was found for jasmine and durian. Overall, results suggested that the relationship between OHR and IDT is odor specific. These findings contribute to explain the large variability of the hedonic tone (i.e., weakly vs. very pleasant, weakly vs. very unpleasant) at specific concentration in the general population and could serve future research in this field (e.g., olfactory preferences in nutrition studies, anhedonia in psychiatric disorders…).

Odor Identification Ability as a Mediator of Schizotypal Traits and Odor Hedonic Capacity in Non-Clinical Children and Adolescents

Background: Previous studies have investigated the relationship between schizotypal traits and odor identification ability as well as the relationship between schizotypal traits and odor hedonic capacity in adults. However, very little is known about the relationship among these three factors, especially in children and adolescents. The current study aimed to explore the relationship among these three factors in children and adolescents as well as the potential role of odor identification ability. Method: A total of 355 non-clinical children and adolescents (aged 9−16 years) were recruited in the study. They were asked to complete the Universal Sniff Test (U-Sniff), the Chemosensory Pleasure Scale for Children (CPS-C), and the Schizotypal Personality Questionnaire—Child (SPQ-C). Results: The SPQ-C scores were negatively correlated with both the odor identification scores and the odor hedonic scores (p = 0.022 and p < 0.001, respectively). Only the interpersonal−affective factor of the SPQ-C was negatively correlated with the odor identification scores (p = 0.031). The odor identification scores were significantly positively associated with the odor hedonic scores (p < 0.001). Moreover, the relationship between odor hedonic capacity and schizotypal traits, especially the interpersonal−affective factor, was mediated by odor identification ability. Conclusions: Schizotypal traits were negatively correlated with both odor identification ability and odor hedonic capacity in children and adolescents, while odor identification ability was found to mediate the relationship between odor hedonic capacity and schizotypal traits, especially the interpersonal−affective factor. Our study indicated that improving odor identification ability through olfactory training may have a positive influence on odor hedonic capacity in individuals with schizotypal traits.

Assessment of Personal Relaxation in Indoor-Air Environments: Study in Real Full-Scale Laboratory Houses

The relationship between chemical concentrations in indoor air and the human sense of comfort and relaxation have been reported. We investigated the effect of the sum of volatile organic compounds (ΣVOCs; sum of 79 VOCs) on the level of relaxation in two laboratory houses with almost identical interior and exterior appearances. The electroencephalogram (EEG) was monitored to evaluate the degree of personal relaxation objectively. The experiments were conducted in laboratory houses (LH) A and B with lower and higher levels of ΣVOCs, respectively. A total of 168 healthy volunteers participated, who each performed the task for 20 min, followed by a 10-min break, and EEG was measured during the break. Simultaneously as subjective evaluations, the participants were asked to fill a questionnaire regarding the intensity of odor and preference for the air quality in each LH. The subjective evaluation showed a significant association between ΣVOCs and participants’ relaxation (OR: 2.86, 95%CI: 1.24–6.61), and the objective evaluation indicated that the participants were more relaxed in the LH with lower levels of ΣVOCs than that with higher levels (OR: 3.03, 95%CI: 1.23–7.50). Therefore, the reduction of ΣVOCs and odors in indoor air would have an effect, which is the promotion of relaxation.

The influence of a child's age on the evaluation of smells and their hedonistic assessment

Olfactory function in children is most commonly evaluated using the odour identification test despite the fact that it is difficult to properly name odorants for young children. The goal of this study was to evaluate the pleasantness rating of odorants by children. The participants were 182 healthy children: the first group included 63 girls and 59 boys (aged 6-7) and the second included 31 girls and 29 boys (aged 11-12). We assessed olfaction using (1) standard method of odorant identification using a U-Sniff test and (2) classifying the hedonic tone of the odorants into 5 categories. The identification test's median differed in younger and older groups of children; the median was 8 and 10 respectively (p < 0.01). The unpleasant hedonic tones were butter, fish and onion. The pleasant hedonic tones were apple, orange and peach. The younger usually categorised hedonic tones as pleasant, compared with the older children, who categorised the odorant's hedonic tones more often as neutral (p < 0.01).Conclusion: This study demonstrated that older children are able to identify odours better than younger ones. The categorisation of hedonic tones differed depending on the subject's age. The younger children tended to categorise odorants as being pleasant and older children as neutral. What is Known: • The test of odour identification is the most popular because it is reliable, practical, rapid and commercially available. • The ability to identify odours improves with age in children. What is New: • The categorisation of hedonic tones differs depending on age. The older children categorise odorants as being neutral significantly more often than younger children do.

Hedonicity in functional motor disorders: a chemosensory study assessing taste

The aim of this study was to explore hedonicity to basic tastes in patients with functional motor disorders (FMDs) that are often associated with impairment in emotional processing. We recruited 20 FMD patients and 24 healthy subjects, matched for age and sex. Subjects were asked to rate the hedonic sensation (i.e., pleasant, neutral, and unpleasant) on a - 10 to +10 scale to the four basic tastes (sweet, sour, salty, and bitter) at different concentrations, and neutral stimuli (i.e., no taste stimulation) by means of the Taste Strips Test. Anxiety, depression, and alexithymia were assessed. FMD patients rated the highest concentration of sweet taste (6.7 ± 2.6) as significantly more pleasant than controls (4.7 ± 2.5, p = 0.03), and the neutral stimuli significantly more unpleasant (patients: - 0.7 ± 0.4, controls: 0.1 ± 0.4, p = 0.013). Hedonic ratings were not correlated to anxiety, depression, or alexithymia scores. Hedonic response to taste is altered in FMD patients. This preliminary finding might result from abnormal interaction between sensory processing and emotional valence.

A network model of affective odor perception

The affective appraisal of odors is known to depend on their intensity (I), familiarity (F), detection threshold (T), and on the baseline affective state of the observer. However, the exact nature of these relations is still largely unknown. We therefore performed an observer experiment in which participants (N = 52) smelled 40 different odors (varying widely in hedonic valence) and reported the intensity, familiarity and their affective appraisal (valence and arousal: V and A) for each odor. Also, we measured the baseline affective state (valence and arousal: BV and BA) and odor detection threshold of the participants. Analyzing the results for pleasant and unpleasant odors separately, we obtained two models through network analysis. Several relations that have previously been reported in the literature also emerge in both models (the relations between F and I, F and V, I and A; I and V, BV and T). However, there are also relations that do not emerge (between BA and V, BV and I, and T and I) or that appear with a different polarity (the relation between F and A for pleasant odors). Intensity (I) has the largest impact on the affective appraisal of unpleasant odors, while F significantly contributes to the appraisal of pleasant odors. T is only affected by BV and has no effect on other variables. This study is a first step towards an integral study of the affective appraisal of odors through network analysis. Future studies should also include other factors that are known to influence odor appraisal, such as age, gender, personality, and culture.

Olfactory modulation of colour working memory: How does citrus-like smell influence the memory of orange colour?

Olfactory modulation of vision is not well understood whereas visual modulation of olfaction has been more fully investigated. This study aimed to reveal in a simple manner whether there is olfactory modulation of colour working memory using an odour that induces a citrus-like smell and is associated with orange colours. We assumed that the odour would have modulatory effects on the colour information stored in working memory. To clarify whether these effects are supportive or disruptive, during the colour working memory task we measured an event-related potential component, P3, which is involved in attentional processes of working memory. The results indicated that odour presentation mediated a decline in the rate of correct guesses for orange colours. Furthermore, the odour suppressed P3 during reddish-colour retrieval, including orange. These results suggest that colour working memory in orange can be disrupted via olfactory modulation with citrus-like odours.

Effects of diversity in olfactory environment on children's sense of smell

Diversity in children's everyday olfactory environment may affect the development of their olfactory abilities and odor awareness. To test this, we collected data on olfactory abilities using the Sniffin' Sticks and odor awareness with Children's Olfactory Behaviors in Everyday Life Questionnaire in 153 preschool children and retested them one and a half year later. Parents completed an inventory on children's exposure to a variety of odors and on their own odor awareness using the Odor Awareness Scale. We controlled for the effects of age and verbal fluency on the children's performance. We found that the children's odor identification and discrimination scores differed as a function of parental odor awareness. Although these effects were rather small, they were commensurate in size with those of gender and age. To the best of our knowledge, this study is the first to present evidence that diversity in children's olfactory environment affects variation in their olfactory abilities and odor awareness. We suggest that future studies consider the long-term impact of perceptual learning out of the laboratory and its consequences for olfactory development.

Effect of Biological Relatedness on Perfume Selection for Others: Preliminary Evidence

People tend to choose perfumes to complement their body odour. As kin share some body odour qualities, their ability to select complementary perfumes for relatives might be higher compared with selection for nonrelatives. We tested this in two studies, comparing selection of a perfume for a target man by himself and by either a familiar but unrelated individual (girlfriend; Study 1) or a relative (sister; Study 2). Target men applied the two perfumes (own or other's choice) to their axillae and then wore cotton pads for 12 hr. Collected perfume-body odour blends and perfumes alone were assessed by rater panels. In Study 1, the blends were rated as nominally more pleasant when body odours were mixed with the perfumes selected by girlfriends compared with those selected by target men themselves. In Study 2, body odours mixed with perfumes selected by sisters were rated significantly more attractive than those mixed with perfumes selected by target men. No significant differences were found for attractiveness and pleasantness ratings when perfumes were rated alone, suggesting that it was the resulting blends that were uniquely different. Our results indicate that sisters might be particularly tuned to select suitable perfumes for their siblings.

Pleasantness, familiarity, and identification of spice odors are interrelated and enhanced by consumption of herbs and food neophilia

The primary dimension of odor is pleasantness, which is associated with a multitude of factors. We investigated how the pleasantness, familiarity, and identification of spice odors were associated with each other and with the use of the respective spice, overall use of herbs, and level of food neophobia. A total of 126 adults (93 women, 33 men; age 25-61 years, mean 39 years) rated the odors from 12 spices (oregano, anise, rosemary, mint, caraway, sage, thyme, cinnamon, fennel, marjoram, garlic, and clove) for pleasantness and familiarity, and completed a multiple-choice odor identification. Data on the use of specific spices, overall use of herbs, and Food Neophobia Scale score were collected using an online questionnaire. Familiar odors were mostly rated as pleasant (except garlic), whereas unfamiliar odors were rated as neutral (r = 0.63). We observed consistent and often significant trends that suggested the odor pleasantness and familiarity were positively associated with the correct odor identification, consumption of the respective spice, overall use of herbs, and food neophilia. Our results suggest that knowledge acquisition through repetitive exposure to spice odor with active attention may gradually increase the odor pleasantness within the framework set by the chemical characteristics of the aroma compound.