Odor quality: discrimination versus free and cued identification

How well can young adults and children discriminate between odors?

It is widely believed that people can distinguish between many odors although there is limited empirical evidence. Odor discrimination tasks are employed much less often than other measures of olfaction, but, interestingly, performance is typically ~ 75% correct. This less-than-perfect performance is rarely highlighted, although it suggests that people may not be as good at discriminating odors as is commonly believed. Odor discrimination is understudied in children, and although available evidence suggests that it improves with age, children perform better when the task is simpler. In the present study, we explored odor discrimination in children and young adults with a relatively simple same-different task using common and uncommon odors. We found that children perform as well as young adults, but that overall performance was less than perfect and depended on the odors to be discriminated. We found evidence that ability to discriminate between odors improves as the difference in pleasantness of the odors increases. In a second experiment, we tested this directly by exploring whether odors that differ in pleasantness and edibility, two dimensions that appear to be important in olfactory perception, are easier to discriminate than odors that are the same on those dimensions. We found further evidence that odors that differ in pleasantness are easier to discriminate.

The smell of emotion: How wine tasters' olfactory discrimination abilities are affected by mindfulness and thought suppression, a pilot study

Measures of emotional response have been linked to sensory stimuli, with many studies reporting an effect of emotional state on sensory perception. However, no study has focused on the association between sensory perception and level of emotional awareness of one's own emotions, ranging from complete awareness to distance from the emotional experience. The objective of this study was to determine how the level of emotional awareness is associated with olfactory discrimination of wines through overall discrimination, and specifically through hedonic and olfactory intensity discrimination. Sixty-one wine connoisseurs were recruited in this pilot study. Differing levels of emotional awareness of one's own emotions were induced by two emotional regulation strategies with antithetical effects: mindfulness and thought suppression. A comparison control group was also tested. Discrimination abilities were measured before and after the emotional manipulation to compare their evolution between the three experimental groups. The results highlight an increase in overall discrimination and olfactory intensity discrimination for the mindfulness group, but a decrease in discrimination via hedonic judgment. Opposite results were observed for the thought suppression group, and no evolution for the control group. This study highlights an association between the tasters' level of emotional awareness of their own emotions and olfactory perception.

A Rose by Another Name? Odor Misnaming is Associated with Linguistic Properties

Naming common odors is a surprisingly difficult task: Odors are frequently misnamed. Little is known about the linguistic properties of odor misnamings. We test whether odor misnamings of old adults carry information about olfactory perception and its connection to lexical-semantic processing. We analyze the olfactory-semantic content of odor source naming failures in a large sample of older adults in Sweden (n = 2479; age 58-100 years). We investigate whether linguistic factors and semantic proximity to the target odor name predict how odors are misnamed, and how these factors relate to overall odor identification performance. We also explore the primary semantic dimensions along which misnamings are distributed. We find that odor misnamings consist of surprisingly many vague and unspecific terms, such as category names (e.g., fruit) or abstract or evaluative terms (e.g., sweet). Odor misnamings are often strongly associated with the correct name, capturing properties such as its category or other abstract features. People are also biased toward misnaming odors with high-frequency terms that are associated with olfaction or gustation. Linguistic properties of odor misnamings and their semantic proximity to the target odor name predict odor identification performance, suggesting that linguistic processing facilitates odor identification. Further, odor misnamings constitute an olfactory-semantic space that is similar to the olfactory vocabulary of English. This space is primarily differentiated along pleasantness, edibility, and concreteness dimensions. Odor naming failures thus contain plenty of information about semantic odor knowledge.

The Semantic Organization of the English Odor Vocabulary

The vocabulary for describing odors in English natural language is not well understood, as prior studies of odor descriptions have often relied on preselected descriptors and odor ratings. Here, we present a data-driven approach that automatically identifies English odor descriptors based on their degree of olfactory association, and derive their semantic organization from their distributions in natural texts, using a distributional-semantic language model. We identify 243 descriptors that are much more strongly associated with olfaction than English words in general. We then derive the semantic organization of these olfactory descriptors, and find that it is captured by four clusters that we name Offensive, Malodorous, Fragrant, and Edible. The semantic space derived from our model primarily differentiates descriptors in terms of pleasantness and edibility along which our four clusters are positioned, and is similar to a space derived from perceptual data. The semantic organization of odor vocabulary can thus be mapped using natural language data (e.g., online text), without the limitations of odor-perceptual data and preselected descriptors. Our method may thus facilitate research on olfaction, a sensory system known to often elude verbal description.

Olfaction and Aging: A Review of the Current State of Research and Future Directions

Olfaction, the sense of smell, is characterized by a notable age-dependency such that aging individuals are more likely to have poor olfactory abilities. These impairments are considered to be mostly irreversible and as having potentially profound effects on quality of life and food behavior, as well as constituting warning signs of mortality, cognitive dysfunction, and dementia. Here, we review the current state of research on aging and olfaction, focusing on five topics which we regard to be of particular relevance for the field: nutrition and health, cognition and dementia, mortality, environment and genetics, and training-based enhancement. Under each of these headlines, we provide a state-of-the-art overview and discuss gaps in our knowledge which might be filled by further research. Understanding how olfactory abilities are diminished in aging, and how they may be alleviated or recovered, involves a set of challenging tasks for researchers in the years to come.

Olfactory impairment in men and mice related to aging and amyloid-induced pathology

Olfaction, or the sense of smell, is one of the most ancient senses in men and mice, important for a large variety of innate and acquired behaviors. Clinical data reveal an early impairment of olfaction during normal aging and in the course of neurodegenerative diseases, but the underlying cellular/molecular mechanisms remain obscure. In the current review, we compare different aspects of the aging- and Alzheimer's disease related impairment of olfaction in men and mice, aiming at the identification of common morbidities and biomarkers, which can be analyzed in detail in the appropriate mouse models. We also identify common, often interdependent (patho)physiological pathways, including but not limited to extracellular amyloid depositions, neuroinflammation, ɛ4 allele of the apolipoprotein E, CNS insulin resistance, and the impairment of adult neurogenesis, to be targeted by basic and clinical research.

Categorizing Smells: A Localist Approach

Humans are poorer at identifying smells and communicating about them, compared to other sensory domains. They also cannot easily organize odor sensations in a general conceptual space, where geometric distance could represent how similar or different all odors are. These two generalities are more or less accepted by psychologists, and they are often seen as connected: If there is no conceptual space for odors, then olfactory identification should indeed be poor. We propose here an important revision to this conclusion: We believe that the claim that there is no odor space is true only if by odor space, one means a conceptual space representing all possible odor sensations, in the paradigmatic sense used for instance for color. However, in a less paradigmatic sense, local conceptual spaces representing a given subset of odors do exist. Thus the absence of a global odor space does not warrant the conclusion that there is no olfactory conceptual map at all. Here we show how a localist account provides a new interpretation of experts and cross-cultural categorization studies: Rather than being exceptions to the poor olfactory identification and communication usually seen elsewhere, experts and cross-cultural categorization are here taken to corroborate the existence of local conceptual spaces.

Sequence Variants in TAAR5 and Other Loci Affect Human Odor Perception and Naming

Olfactory receptor (OR) genes in humans form a special class characterized by unusually high DNA sequence diversity, which should give rise to differences in perception and behavior. In the largest genome-wide association study to date based on olfactory testing, we investigated odor perception and naming with smell tasks performed by 9,122 Icelanders, with replication in a separate sample of 2,204 individuals. We discovered an association between a low-frequency missense variant in TAAR5 and reduced intensity rating of fish odor containing trimethylamine (p.Ser95Pro, p_combined = 5.6 × 10^-15). We demonstrate that TAAR5 genotype affects aversion to fish odor, reflected by linguistic descriptions of the odor and pleasantness ratings. We also discovered common sequence variants in two canonical olfactory receptor loci that associate with increased intensity and naming of licorice odor (trans-anethole: lead variant p.Lys233Asn in OR6C70, p_combined = 8.8 × 10^-16 and p_combined = 1.4 × 10^-9) and enhanced naming of cinnamon (trans-cinnamaldehyde; intergenic variant rs317787-T, p_combined = 5.0 × 10^-17). Together, our results show that TAAR5 genotype variation influences human odor responses and highlight that sequence diversity in canonical OR genes can lead to enhanced olfactory ability, in contrast to the view that greater tolerance for mutations in the human OR repertoire leads to diminished function.

Caffeine Consumption plus Physical Exercise Improves Behavioral Impairments and Stimulates Neuroplasticity in Spontaneously Hypertensive Rats (SHR): an Animal Model of Attention Deficit Hyperactivity Disorder

Attention deficit hyperactivity disorder (ADHD) is a prevalent and disabling disorder, mainly characterized by hyperactivity, inattention, and impulsivity, but also by olfactory and memory impairments that frequently persist throughout lifetime. The pathophysiology of ADHD is complex, involving several brain regions and neural pathways including alterations in adenosine neuromodulation. The administration of caffeine (a non-selective adenosine receptor antagonist) and physical exercise have been independently pointed as effective approaches for the management of ADHD symptoms. Here, we evaluated the effects of caffeine consumption (0.3 mg/mL in drinking water) plus physical exercise in running wheels during 6 weeks-starting during either adolescence (30 days old) or adulthood (4-5 months old)-on behavioral performance (including olfactory discrimination, open field, object recognition, and water maze tests) on the brain levels of monoamines (by high-performance liquid chromatography), on proteins related to synaptic plasticity and on brain-derived neurotrophic factor signaling (by Western blot analysis) in spontaneously hypertensive rats (SHRs), a validated animal model of ADHD. SHRs displayed persistent impairments of olfactory and short-term recognition memory from adolescence to adulthood, which were accompanied by lower levels of synaptosomal-associated protein 25 (SNAP-25) in the prefrontal cortex and hippocampus. The association of caffeine plus physical exercise during adolescence or adulthood restored the olfactory discrimination ability and, in an independent manner, improved short-term recognition memory of SHRs. These benefits were not associated to alterations in locomotor activity or in the hypertensive phenotype. The association of caffeine consumption plus physical exercise during adolescence increased the levels of SNAP-25, syntaxin, and serotonin in the hippocampus and prefrontal cortex, and striatal dopamine levels in SHRs. These results provide new evidence of the potential of caffeine and physical exercise, starting at adolescence or adult life, to improve behavioral impairments and stimulate neuroplasticity in ADHD.

Innate immune signaling in the olfactory epithelium reduces odorant receptor levels: modeling transient smell loss in COVID-19 patients

Post-infectious anosmias typically follow death of olfactory sensory neurons (OSNs) with a months-long recovery phase associated with parosmias. While profound anosmia is the leading symptom associated with COVID-19 infection, many patients regain olfactory function within days to weeks without distortions. Here, we demonstrate that sterile induction of anti-viral type I interferon signaling in the mouse olfactory epithelium is associated with diminished odor discrimination and reduced odor-evoked local field potentials. RNA levels of all class I, class II, and TAAR odorant receptors are markedly reduced in OSNs in a non-cell autonomous manner. We find that people infected with COVID-19 rate odors with lower intensities and have odor discrimination deficits relative to people that tested negative for COVID-19. Taken together, we propose that inflammatory-mediated loss of odorant receptor expression with preserved circuit integrity accounts for the profound anosmia and rapid recovery of olfactory function without parosmias caused by COVID-19.

Odor Mixtures in Identification Testing Using Sniffin' Sticks: The SSomix Test

Clinical tests assessing olfactory performance have become indispensable for diagnosing olfactory dysfunction. As time and personnel resources are limited, it would be advantageous to have shorter protocols focusing on singular aspects of olfactory performance, such as odor identification. However, such a unidimensional approach is often inconclusive and needs further tests (and tools). Hence, new testing methods with high levels of sensitivity, specificity, and reproducibility are required for clinical practice. Here, we developed a Sniffin’ Sticks odor mixture identification test method (SSomix), with emphasis on resource efficiency and simplicity of administration. SSomix consists of mixtures of two and three odors applied onto a piece of paper using 11 out of 16 items from the original Sniffin’ Sticks identification test kit. A total of 66 healthy subjects and 22 patients with olfactory dysfunction were included in the study. SSomix showed good to excellent test-retest reliability and validity. The area under the receiver operating characteristics curves indicated good diagnostic accuracy in identifying patients with reduced and severely impaired olfactory function. SSomix was a suitable downsizing of the original kit, especially regarding resource efficiency.

Distribution of Recognition Times to Fruity Flavor of Gummy Candies in Healthy Adults

Times for recognition of fruity flavors in six gummy candies were measured using an electromyography-based system in 23 young healthy participants. They were instructed to chew one of the gummy candies at a random order and to press a button as soon as possible when they recognized what flavor was. The measured 181 recognition times showed two distributions, normally ( n = 107) and non-normally ( n = 74). The overall average of the normal distribution was 7.5 seconds (±2.34 seconds; standard deviation), and there were no differences in the average ratios among the gummy candies. Eighteen of the participants reported 41 inconsistent reports with flavors that were provided by the manufacturer. The most frequently observed report was an apple-flavored gummy candy (14, 34.1%) mainly for a pear-flavored. However, there was no significant correlation between the numbers of recognition times and those of inconsistent flavors among the used gummy candies.

An Exception to Mental Simulation: No Evidence for Embodied Odor Language

Do we mentally simulate olfactory information? We investigated mental simulation of odors and sounds in two experiments. Participants retained a word while they smelled an odor or heard a sound, then rated odor/sound intensity and recalled the word. Later odor/sound recognition was also tested, and pleasantness and familiarity judgments were collected. Word recall was slower when the sound and sound‐word mismatched (e.g., bee sound with the word typhoon). Sound recognition was higher when sounds were paired with a match or near‐match word (e.g., bee sound with bee or buzzer). This indicates sound‐words are mentally simulated. However, using the same paradigm no memory effects were observed for odor. Instead it appears odor‐words only affect lexical‐semantic representations, demonstrated by higher ratings of odor intensity and pleasantness when an odor was paired with a match or near‐match word (e.g., peach odor with peach or mango). These results suggest fundamental differences in how odor and sound‐words are represented.

Are Olfactory Images Sensory in Nature?

We investigated the features of olfactory mental images by comparing odour images with perceptual and semantic representations. Participants who were assigned to three groups made similarity judgments about 17 common odours by smelling odours, imagining odours, or on the basis of the meaning of odour source names. In the smelling group, every pair of odours was compared. In the imagining group, imagined odours were compared twice, both before and after associative learning of the odour/name combinations. In the meaning group, the odour source names were compared in terms of general word meanings. Nonmetric multidimensional scaling analysis was applied to each group of similarity data and three-dimensional sensory, mental, and semantic spaces were composed. 17 elements in the mental and semantic spaces were super-imposed onto the sensory space by Procrustes rotation. We found that the averaged distances of the 17 elements between the sensory and the mental spaces (either before or after learning) were smaller than those between the sensory and semantic spaces. We suggest that odour images have sensory features, especially after associative learning between perceived odours and their names.

Longitudinal Changes in Familiarity, Free and Cued Odor Identification, and Edibility Judgments for Odors in Aging Individuals

This longitudinal study investigated changes in olfaction as assessed by a set of tasks requiring different aspects of semantic information in normal aging individuals. Using 16 odorous items from a standardized olfactory test, the Scandinavian Odor Identification Test, 107 middle aged and older adults were assessed up to three times over a period of 6.5 years, requesting them to rate familiarity and edibility for each odorous item before identifying it with or without presenting verbal cues. Using linear mixed models, the longitudinal analyses revealed significant correlations between all olfactory measures. Furthermore, we found an almost parallel age-related decline in all olfactory tasks, although free identification performance indicated a trend toward faster decline with age. Women showed less decline compared with men, in particular for edibility judgments. The results corroborate earlier cross-sectional findings showing significant correlations between the olfactory tasks. In the present study of healthy middle-aged and older adults, we found a parallel longitudinal decline across different tests of olfaction.

The muted sense: neurocognitive limitations of olfactory language

Most people find it profoundly difficult to name familiar smells. This difficulty persists even when perceptual odor processing and visual object naming are unimpaired, implying deficient sensory-specific interactions with the language system. Here we synthesize recent behavioral and neuroimaging data to develop a biologically informed framework for olfactory lexical processing in the human brain. Our central premise is that the difficulty in naming common objects through olfactory (compared with visual) stimulation is the end result of cumulative effects occurring at three successive stages of the olfactory language pathway: object perception, lexical-semantic integration, and verbalization. Understanding the neurocognitive mechanisms by which the language network interacts with olfaction can yield unique insights into the elusive nature of olfactory naming.

Changes of olfactory abilities in relation to age: odor identification in more than 1400 people aged 4 to 80 years

The currently presented large dataset (n = 1,422) consists of results that have been assembled over the last 8 years at science fairs using the 16-item odor identification part of the “Sniffin’ Sticks”. In this context, the focus was on olfactory function in children; in addition before testing, we asked participants to rate their olfactory abilities and the patency of the nasal airways. We reinvestigated some simple questions, e.g., differences in olfactory odor identification abilities in relation to age, sex, self-ratings of olfactory function and nasal patency. Three major results evolved: first, consistent with previously published reports, we found that identification scores of the youngest and the oldest participants were lower than the scores obtained by people aged 20–60. Second, we observed an age-related increase in the olfactory abilities of children. Moreover, the self-assessed olfactory abilities were related to actual performance in the smell test, but only in adults, and self-assessed nasal patency was not related to the “Sniffin’ Sticks” identification score.

The perception of odor objects in everyday life: a review on the processing of odor mixtures

Smelling monomolecular odors hardly ever occurs in everyday life, and the daily functioning of the sense of smell relies primarily on the processing of complex mixtures of volatiles that are present in the environment (e.g., emanating from food or conspecifics). Such processing allows for the instantaneous recognition and categorization of smells and also for the discrimination of odors among others to extract relevant information and to adapt efficiently in different contexts. The neurophysiological mechanisms underpinning this highly efficient analysis of complex mixtures of odorants is beginning to be unraveled and support the idea that olfaction, as vision and audition, relies on odor-objects encoding. This configural processing of odor mixtures, which is empirically subject to important applications in our societies (e.g., the art of perfumers, flavorists, and wine makers), has been scientifically studied only during the last decades. This processing depends on many individual factors, among which are the developmental stage, lifestyle, physiological and mood state, and cognitive skills; this processing also presents striking similarities between species. The present review gathers the recent findings, as observed in animals, healthy subjects, and/or individuals with affective disorders, supporting the perception of complex odor stimuli as odor objects. It also discusses peripheral to central processing, and cognitive and behavioral significance. Finally, this review highlights that the study of odor mixtures is an original window allowing for the investigation of daily olfaction and emphasizes the need for knowledge about the underlying biological processes, which appear to be crucial for our representation and adaptation to the chemical environment.

Synesthesia and learning: a critical review and novel theory

Learning and synesthesia are profoundly interconnected. On the one hand, the development of synesthesia is clearly influenced by learning. Synesthetic inducers – the stimuli that evoke these unusual experiences – often involve the perception of complex properties learned in early childhood, e.g., letters, musical notes, numbers, months of the year, and even swimming strokes. Further, recent research has shown that the associations individual synesthetes make with these learned inducers are not arbitrary, but are strongly influenced by the structure of the learned domain. For instance, the synesthetic colors of letters are partially determined by letter frequency and the relative positions of letters in the alphabet. On the other hand, there is also a small, but growing, body of literature which shows that synesthesia can influence or be helpful in learning. For instance, synesthetes appear to be able to use their unusual experiences as mnemonic devices and can even exploit them while learning novel abstract categories. Here we review these two directions of influence and argue that they are interconnected. We propose that synesthesia arises, at least in part, because of the cognitive demands of learning in childhood, and that it is used to aid perception and understanding of a variety of learned categories. Our thesis is that the structural similarities between synesthetic triggering stimuli and synesthetic experiences are the remnants, the fossilized traces, of past learning challenges for which synsethesia was helpful.

Food neophobia and its relation with olfaction

Food neophobia, that is the reluctance to try novel foods, is an attitude that dramatically affects human feeding behavior in many different aspects among which food preferences and food choices appear to be the most thoroughly considered. This attitude has an important evolutionary meaning since it protects the individual from ingesting potentially dangerous substances. On the other hand, it fosters an avoidance behavior that can extend even toward useful food elements. A strong link exists between food neophobia and both the variety in one person’s diet and previous exposures to different foods. In this review, the more recent findings about food neophobia will be concisely described. Given the suggested connection between the exposure to different foods and food neophobia, this review will focus on the relation between this attitude and human chemosensory abilities. Olfaction, in particular, is a sensory modality that has a central role in flavor perception and in food preference acquisition. Therefore, the latest evidences about its relation with food neophobia will be discussed along with the applied and cognitive implications.

Smell identification function as a severity and progression marker in Alzheimer's disease

BACKGROUND

Olfactory dysfunction, impaired smell identification in particular, is known as a diagnostic and a marker of conversion in Alzheimer's disease (AD). We aimed to evaluate the associations of olfactory identification impairments with cognition, illness severity, and progression in AD patients.

METHODS

Fifty-seven outpatients with late onset mild to moderate AD and 24 elderly non-demented controls (NDC) were assessed, at baseline and after three months, for Mini-Mental State Examination (MMSE), University of Pennsylvania Smell Identification Test (UPSIT), and Bristol Activities of Daily Living and Neuropsychiatry Inventory. AD participants were classified as Rapid Cognitive Decliners (RCD) defined on a priori with a loss of ≥2 points in MMSE within the previous six months.

RESULTS

AD participants had lower olfactory scores than NDC. RCD had lower olfaction scores compared with Non-Rapid Cognitive Decliners (NRCD). Although the baseline UPSIT scores were associated with baseline MMSE scores, it did not interact significantly with change in MMSE over the follow-up period. Using a median split for olfactory scores, the AD participants were classified as Rapid Olfactory Progressors (ROP) (UPSIT ≤ 15) and Slow Olfactory Progressors correlating significantly with RCD/NRCD groups. The ROP group with higher olfactory impairment indicated more symptomatic illness or severity, i.e. lower cognition, higher functional dependence, and presence of behavioral symptoms.

CONCLUSIONS

Our study supports association of smell identification function with cognition and its utility as an adjunct clinical measure to assess severity in AD. Further work, including larger longitudinal studies, is needed to explore its value in predicting AD progression.

Olfactory perception is positively linked to anxiety in young adults

Olfactory abilities show a high degree of inter-individual variability and this could be partly related to personality differences. Here, in two studies, we tested a potential link between personality dimensions and olfactory perception. Sixty-eight (study 1) and a hundred and fifty-six (study 2) young adults completed the Big Five questionnaire and performed the Sniffin' Sticks test for assessing odour threshold, identification, and (in study 2) discrimination. In neither study did we find a significant link between personality dimensions and olfactory identification scores. However, in study 1, we found a significant positive correlation between the neuroticism dimension and olfactory sensitivity. This was mainly due to the anxiety and self-consciousness subscales, which load onto the neuroticism dimension. In a follow-up study, we again found a significant association between anxiety and odour perception, specifically in odour discrimination. Our results indicate that variability in anxiety could partly explain the high inter-individual variation in olfactory perception.

Implicit olfactory abilities in traumatic brain injured patients

To investigate implicit olfactory abilities in a group of anosmic traumatic brain injured (TBI) patients, an olfactomotor priming paradigm was administered. A group of matched normosmic/mildly microsmic TBI patients and a group of neurologically healthy participants served as controls. For all the groups, an interference effect was evident on the peak velocity of grip aperture when participants grasped a large target preceded by a "small" odor. The present results suggest that some form of implicit olfactory processing is preserved in TBI patients even when diagnosed as anosmic on the basis of explicit olfactory testing.

Olfactory discrimination predicts cognitive decline among community-dwelling older adults

The presence of olfactory dysfunction in individuals at higher risk of Alzheimer's disease has significant diagnostic and screening implications for preventive and ameliorative drug trials. Olfactory threshold, discrimination and identification can be reliably recorded in the early stages of neurodegenerative diseases. The current study has examined the ability of various olfactory functions in predicting cognitive decline in a community-dwelling sample. A group of 308 participants, aged 46-86 years old, were recruited for this study. After 3 years of follow-up, participants were divided into cognitively declined and non-declined groups based on their performance on a neuropsychological battery. Assessment of olfactory functions using the Sniffin' Sticks battery indicated that, contrary to previous findings, olfactory discrimination, but not olfactory identification, significantly predicted subsequent cognitive decline (odds ratio = 0.869; P<0.05; 95% confidence interval = 0.764-0.988). The current study findings confirm previously reported associations between olfactory and cognitive functions, and indicate that impairment in olfactory discrimination can predict future cognitive decline. These findings further our current understanding of the association between cognition and olfaction, and support olfactory assessment in screening those at higher risk of dementia.

Olfactory working memory: effects of verbalization on the 2-back task

Working memory for odors, which has received almost no attention in the literature, was investigated in two experiments. We show that performance in a 2-back task with odor stimuli is well above chance. This is true not only for highly familiar odors, as has been shown by Dade, Zatorre, Evans, and Jones-Gotman, NeuroImage, 14, 650-660, (2001), but also for unfamiliar ones that are notoriously difficult to name. We can conclude that information about an olfactory stimulus can be retained in the short term and can continuously be updated for comparison with new olfactory probes along the lines of a functional odor working memory. However, the performance in the working memory task is highly dependent on participants' verbalization of the odor. In addition, results indicated that odor working memory performance is dependent on the ability to discriminate among the odor stimuli (Experiment 2). The results are discussed in relation to recent ideas of a separate olfactory working memory slave system.

The lyon clinical olfactory test: validation and measurement of hyposmia and anosmia in healthy and diseased populations

The LCOT is a self-administered test designed to assess olfactory deficits. Altogether, 525 subjects contributed to the validation. Elderly participants were well represented in this sample. In a validation study (study 1), 407 healthy and 17 anosmic volunteers between 15 and 91 years of age underwent threshold, supraliminal detection, and identification testing. Cutoff values for normosmia and hyposmia were calculated and applied in a second study in a group of patients with smell complaints and in a group of Alzheimer patients with age-matched controls. Incidence of smell deficit was estimated at 5.6% in the healthy population of study 1, and at 16% in the elderly control group of study 2. Assessment of the ability of each subtest to discriminate between groups showed that LCOT is relevant to differentiating between perception and identification deficits and between Alzheimer's and hyposmic patients.

Semantic knowledge influences prewired hedonic responses to odors

BACKGROUND

Odor hedonic perception relies on decoding the physicochemical properties of odorant molecules and can be influenced in humans by semantic knowledge. The effect of semantic knowledge on such prewired hedonic processing over the life span has remained unclear.

METHODOLOGY/PRINCIPAL FINDINGS

The present study measured hedonic response to odors in different age groups (children, teenagers, young adults, and seniors) and found that children and seniors, two age groups characterized by either low level of (children) or weak access to (seniors) odor semantic knowledge, processed odor hedonics more on the basis of their physicochemical properties. In contrast, in teenagers and young adults, who show better levels of semantic odor representation, the role of physicochemical properties was less marked.

CONCLUSIONS/SIGNIFICANCE

These findings demonstrate for the first time that the biological determinants that make an odor pleasant or unpleasant are more powerful at either end of the life span.

An odor is not worth a thousand words: from multidimensional odors to unidimensional odor objects

Olfaction is often referred to as a multidimensional sense. It is multidimensional in that approximately 1000 different receptor types, each tuned to particular odor aspects, together contribute to the olfactory percept. In humans, however, this percept is nearly unidimensional. Humans can detect and discriminate countless odorants, but can identify few by name. The one thing humans can and do invariably say about an odor is whether it is pleasant or not. We argue that this hedonic determination is the key function of olfaction. Thus, the boundaries of an odor object are determined by its pleasantness, which--unlike something material and more like an emotion--remains poorly delineated with words.

Humans as an animal model for systems-level organization of olfaction

The past 15 years have seen significant advances in the study of olfaction, with particular emphasis on elucidating the molecular building blocks of the sensory process. However, much of the systems-level organization of olfaction remains unexplored. Here, we provide an overview at this level, highlighting results obtained from studying humans, whom we think provide an underutilized, yet critical, animal model for olfaction.