1
|
Tamura K, Okamoto T. Odor descriptive ratings can predict some odor-color associations in different color features of hue or lightness. PeerJ 2023; 11:e15251. [PMID: 37155465 PMCID: PMC10122842 DOI: 10.7717/peerj.15251] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Accepted: 03/28/2023] [Indexed: 05/10/2023] Open
Abstract
Background Olfactory information can be associated with color information. Researchers have investigated the role of descriptive ratings of odors on odor-color associations. Research into these associations should also focus on the differences in odor types. We aimed to identify the odor descriptive ratings that can predict odor-color corresponding formation, and predict features of the associated colors from the ratings taking into consideration the differences in the odor types. Methods We assessed 13 types of odors and their associated colors in participants with a Japanese cultural background. The associated colors from odors in the CIE L*a*b* space were subjectively evaluated to prevent the priming effect from selecting color patches. We analyzed the data using Bayesian multilevel modeling, which included the random effects of each odor, for investigating the effect of descriptive ratings on associated colors. We investigated the effects of five descriptive ratings, namely Edibility, Arousal, Familiarity, Pleasantness, and Strength on the associated colors. Results The Bayesian multilevel model indicated that the odor description of Edibility was related to the reddish hues of associated colors in three odors. Edibility was related to the yellow hues of colors in the remaining five odors. The Arousal description was related to the yellowish hues in two odors. The Strength of the tested odors was generally related to the color lightness. The present analysis could contribute in investigating the influence of the olfactory descriptive rating that anticipates the associated color for each odor.
Collapse
Affiliation(s)
- Kaori Tamura
- Department of Information and Systems Engineering, Fukuoka Institute of Technology, Fukuoka, Japan
| | | |
Collapse
|
2
|
Abstract
Odor hedonic evaluation (pleasant/unpleasant) is considered as the first and one of the most prominent dimension in odor perception. While sex differences in human olfaction have been extensively explored, gender effect in hedonic perception appears to be less considered. However, a number of studies have included comparisons between men and women, using different types of measurements (psychophysical, psychophysiological,…). This overview presents experimental works with non-specific and body odors separately presented as well as experimental studies comparing healthy participants vs patients with psychiatric disorders. Contrary to sensitivity, identification or discrimination, the overall literature tends to prove that no so clear differences occur in odor hedonic judgment between men and women. On the whole, gender effect appears more marked for body than non-specific odors and is almost never reported in psychiatric diseases. These findings are discussed in relation to the processes classically implied in pleasantness rating and emotional processes.
Collapse
Affiliation(s)
- Charlotte Bontempi
- Laboratoire de Recherches Intégratives en Neurosciences et Psychologie Cognitive – UR481, Université de Franche-Comté, Besançon, France
| | - Laurence Jacquot
- Laboratoire de Recherches Intégratives en Neurosciences et Psychologie Cognitive – UR481, Université de Franche-Comté, Besançon, France
| | - Gérard Brand
- Laboratoire de Recherches Intégratives en Neurosciences et Psychologie Cognitive – UR481, Université de Franche-Comté, Besançon, France
- CSGA Centre des Sciences du Goût et de l’Alimentation, Dijon, France
| |
Collapse
|
3
|
Clarke HJ, McCarthy WP, O'Sullivan MG, Kerry JP, Kilcawley KN. Oxidative Quality of Dairy Powders: Influencing Factors and Analysis. Foods 2021; 10:2315. [PMID: 34681366 DOI: 10.3390/foods10102315] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Revised: 09/23/2021] [Accepted: 09/27/2021] [Indexed: 11/17/2022] Open
Abstract
Lipid oxidation (LO) is a primary cause of quality deterioration in fat-containing dairy powders and is often used as an estimation of a products shelf-life and consumer acceptability. The LO process produces numerous volatile organic compounds (VOC) including aldehydes, ketones and alcohols, which are known to contribute to the development of off-flavours in dairy powders. The main factors influencing the oxidative state of dairy powders and the various analytical techniques used to detect VOC as indicators of LO in dairy powders are outlined. As the ability to identify and quantify specific VOC associated with LO improves this review highlights how these techniques can be used in conjunction with olfactory and sensory analysis to better understand product specific LO processes with the aim of maximizing shelf-life without compromising quality.
Collapse
|
4
|
Cornell Kärnekull* S, Gerdfeldter B, Larsson M, Arshamian A. Verbally Induced Olfactory Illusions Are Not Caused by Visual Processing: Evidence From Early and Late Blindness. Iperception 2021; 12:20416695211016483. [PMID: 34094498 PMCID: PMC8142011 DOI: 10.1177/20416695211016483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2020] [Accepted: 04/02/2021] [Indexed: 11/16/2022] Open
Abstract
Olfactory perception is malleable and easily modulated by top-down processes such as those induced by visual and verbal information. A classic example of this is olfactory illusions where the perceived pleasantness of an odor is manipulated by the valence of a verbal label that is either visually or auditorily presented together with the odor. The mechanism behind this illusion is still unknown, and it is not clear if it is driven only by verbal information or if there is an interaction between language functions and visual mental imagery processes. One way to test this directly is to study early blind individuals who have little or no experience of visual information or visual mental imagery. Here, we did this by testing early blind, late blind, and sighted individuals in a classical paradigm where odors were presented with negative, neutral, and positive labels via speech. In contrast to our hypothesis-that the lack of visual imagery would render early blind individuals less susceptible to the olfactory illusion-early and late blind participants showed more amplified illusions than sighted. These findings demonstrate that the general mechanism underlying verbally induced olfactory illusions is not caused by visual processing and visual mental imagery per se.
Collapse
Affiliation(s)
- Stina Cornell Kärnekull*
- Gösta Ekman Laboratory, Department of Psychology, Stockholm University, Stockholm, Sweden; Division of Psychology, Department of Clinical Neuroscience, Karolinska Institutet, Stockholm, Sweden
| | - Billy Gerdfeldter
- Gösta Ekman Laboratory, Department of Psychology, Stockholm University, Stockholm, Sweden; Division of Psychology, Department of Clinical Neuroscience, Karolinska Institutet, Stockholm, Sweden
| | - Maria Larsson
- Gösta Ekman Laboratory, Department of Psychology, Stockholm University, Stockholm, Sweden; Division of Psychology, Department of Clinical Neuroscience, Karolinska Institutet, Stockholm, Sweden
| | - Artin Arshamian
- Gösta Ekman Laboratory, Department of Psychology, Stockholm University, Stockholm, Sweden; Division of Psychology, Department of Clinical Neuroscience, Karolinska Institutet, Stockholm, Sweden
| |
Collapse
|
5
|
Abstract
Whether an odorant is perceived as pleasant or unpleasant (hedonic value) governs a range of crucial behaviors: foraging, escaping danger, and social interaction. Despite its importance in olfactory perception, little is known regarding how odor hedonics is represented and encoded in the brain. Here, we review recent findings describing how odorant hedonic value is represented in the first olfaction processing center, the olfactory bulb. We discuss how olfactory bulb circuits might contribute to the coding of innate and learned odorant hedonics in addition to the odorant's physicochemical properties.
Collapse
Affiliation(s)
- Florence Kermen
- Department of Biology, Faculty of Natural Sciences, Norwegian University of Science and Technology, 7030, Trondheim, Norway.
| | - Nathalie Mandairon
- CNRS. UMR 5292: INSERM, U1028: Lyon Neuroscience Research Center Neuroplasticity and Neuropathology of Olfactory Perception Team, University Lyon, University Lyon1, F-69000, Villeurbanne, France
| | - Laura Chalençon
- CNRS. UMR 5292: INSERM, U1028: Lyon Neuroscience Research Center Neuroplasticity and Neuropathology of Olfactory Perception Team, University Lyon, University Lyon1, F-69000, Villeurbanne, France
| |
Collapse
|
6
|
Abstract
OBJECTIVES To slow down the transmission of coronavirus disease 2019 (COVID-19), it is important to identify specific symptoms for effective screening. While anosmia/hyposmia and dysgeusia/ageusia have been identified as highly prevalent symptoms, there are wide geographic variations, necessitating the regional evaluation of the prevalence of the symptoms. METHODS A cross-sectional study was performed to evaluate the self-reported symptoms among adults (over 18 years old) who underwent COVID-19 tests at an ambulatory assessment centre. We identified 1,345 patients (102 positive and 1,243 negative) who visited the assessment centre between March 16 and April 15, 2020. We randomly sampled negative patients in a 1:3 ratio. The primary outcome was the prevalence of self-reported anosmia/hyposmia and dysgeusia/ageusia. Logistic regression was performed to evaluate the association between COVID-19 positivity and loss of smell and taste. RESULTS Fifty-six of 102 (50%) positive patients and 72 of 306 (23.5%) negative patients completed the survey. Anosmia/hyposmia and dysgeusia/ageusia were more prevalent among COVID-19 positive patients (41.1% v. 4.2%, p < 0.001 for smell and 46.4% v. 5.6%, p < 0.001 for taste). Anosmia/hyposmia and dysgeusia/ageusia were independently highly associated with COVID-19 positivity (adjusted odds ratios 14.4 and 11.4 for smell and taste, respectively). CONCLUSION In this Canadian study, smell and taste loss may be key symptoms of COVID-19. This evidence can be helpful in the clinical diagnosis of COVID-19, particularly settings of limited testing capacity.
Collapse
Affiliation(s)
- Daniel J. Lee
- Department of Otolaryngology – Head and Neck Surgery, St. Michael's Hospital, Unity Health Toronto, University of Toronto, Toronto, ON
| | - Joel Lockwood
- Department of Emergency Medicine, St. Michael's Hospital, Unity Health Toronto, Toronto, ON
| | - Paul Das
- Department of Family and Community Medicine, St. Michael's Hospital, Unity Health Toronto, Toronto, ON
| | - Ri Wang
- MAP Centre for Urban Health Solutions, Li Ka-Shing Knowledge Institute, St. Michael's Hospital, Unity Health, Toronto, ON
| | - Eitan Grinspun
- Department of Computer Science, University of Toronto, Toronto, ON
| | - John M. Lee
- Department of Otolaryngology – Head and Neck Surgery, St. Michael's Hospital, Unity Health Toronto, University of Toronto, Toronto, ON
- Li Ka-Shing Knowledge Institute, St. Michael's Hospital, Unity Health Toronto, Toronto, ON
| |
Collapse
|
7
|
Kazour F, Richa S, Abi Char C, Surget A, Elhage W, Atanasova B. Olfactory markers for depression: Differences between bipolar and unipolar patients. PLoS One 2020; 15:e0237565. [PMID: 32791517 PMCID: PMC7426149 DOI: 10.1371/journal.pone.0237565] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2019] [Accepted: 07/30/2020] [Indexed: 01/05/2023] Open
Abstract
OBJECTIVES The aim of the study was to compare olfactory functions between unipolar and bipolar patients according to the thymic states (depressed, euthymic) and determine specific olfactory variations between these different states. METHODS We recruited 176 participants in 5 groups: depressed bipolar (DB), euthymic bipolar (EB), depressed unipolar (DU), euthymic unipolar (EU), and controls (HC). They were assessed using the Sniffin' sticks threshold and identification tests. Odors' pleasantness, intensity, familiarity and emotion were assessed. Clinical evaluation explored dimensions of depression, mania, anxiety, and anhedonia. RESULTS Smell identification was lower in DU compared to EU patients and controls. Pleasant odors received lower hedonic rating in DU and DB patients compared to EU and EB patients respectively. Negative correlation was found in EB patients between hedonic rating and social anhedonia. In EU patients hedonic rating was negatively correlated with anxiety-state, and anhedonia. CONCLUSIONS Odor identification of pleasant odors is altered in both depressive states. Only unipolar patients would recover a regular identification level in symptomatic remission, while bipolar subjects would keep their deficits. Hedonic rating is lower in bipolar depressed patients compared to unipolar ones, and these deficits improve after remission. Hedonic rating of pleasant odors may distinguish bipolar depression from unipolar depression during periods of decompensation and phases of remission. Olfactory assessment may be useful to screen unipolar and bipolar depression, leading to possible future sensory markers in mood disorders.
Collapse
Affiliation(s)
- François Kazour
- UMR 1253, Inserm, iBrain, Université de Tours, Tours, France
- Psychiatric Hospital of the Cross, Jal Eddib, Lebanon
- Department of Psychiatry, Faculty of Medicine, Saint-Joseph University, Beirut, Lebanon
| | - Sami Richa
- Department of Psychiatry, Faculty of Medicine, Saint-Joseph University, Beirut, Lebanon
| | | | | | - Wissam Elhage
- UMR 1253, Inserm, iBrain, Université de Tours, Tours, France
- CHRU de Tours, Clinique Psychiatrique Universitaire, Tours, France
| | | |
Collapse
|
8
|
Dahmani L, Courcot B, Near J, Patel R, Amaral RSC, Chakravarty MM, Bohbot VD. Fimbria-Fornix Volume Is Associated With Spatial Memory and Olfactory Identification in Humans. Front Syst Neurosci 2020; 13:87. [PMID: 32009912 PMCID: PMC6971190 DOI: 10.3389/fnsys.2019.00087] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2019] [Accepted: 12/23/2019] [Indexed: 11/13/2022] Open
Abstract
White matter pathways that surround the hippocampus comprise its afferent and efferent connections, and are therefore crucial in mediating the function of the hippocampus. We recently demonstrated a role for the hippocampus in both spatial memory and olfactory identification in humans. In the current study, we focused our attention on the fimbria-fornix white matter bundle and investigated its relationship with spatial memory and olfactory identification. We administered a virtual navigation task and an olfactory identification task to 55 young healthy adults and measured the volume of the fimbria-fornix. We found that the volume of the right fimbria-fornix and its subdivisions is correlated with both navigational learning and olfactory identification in those who use hippocampus-based spatial memory strategies, and not in those who use caudate nucleus-based navigation strategies. These results are consistent with our recent finding that spatial memory and olfaction rely on similar neural networks and structures.
Collapse
Affiliation(s)
- Louisa Dahmani
- Integrated Program in Neuroscience, McGill University, Montreal, QC, Canada
| | - Blandine Courcot
- Douglas Brain Imaging Center, Department of Psychiatry, McGill University, Montreal, QC, Canada
| | - Jamie Near
- Douglas Brain Imaging Center, Department of Psychiatry, McGill University, Montreal, QC, Canada
| | - Raihaan Patel
- Douglas Brain Imaging Center, Department of Psychiatry, McGill University, Montreal, QC, Canada
| | - Robert S C Amaral
- Douglas Brain Imaging Center, Department of Psychiatry, McGill University, Montreal, QC, Canada
| | - M Mallar Chakravarty
- Douglas Brain Imaging Center, Department of Psychiatry, McGill University, Montreal, QC, Canada
| | - Véronique D Bohbot
- Douglas Mental Health University Institute, Department of Psychiatry, McGill University, Montreal, QC, Canada
| |
Collapse
|
9
|
Genva M, Kenne Kemene T, Deleu M, Lins L, Fauconnier ML. Is It Possible to Predict the Odor of a Molecule on the Basis of its Structure? Int J Mol Sci 2019; 20:ijms20123018. [PMID: 31226833 PMCID: PMC6627536 DOI: 10.3390/ijms20123018] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2019] [Revised: 06/17/2019] [Accepted: 06/18/2019] [Indexed: 12/12/2022] Open
Abstract
The olfactory sense is the dominant sensory perception for many animals. When Richard Axel and Linda B. Buck received the Nobel Prize in 2004 for discovering the G protein-coupled receptors’ role in olfactory cells, they highlighted the importance of olfaction to the scientific community. Several theories have tried to explain how cells are able to distinguish such a wide variety of odorant molecules in a complex context in which enantiomers can result in completely different perceptions and structurally different molecules. Moreover, sex, age, cultural origin, and individual differences contribute to odor perception variations that complicate the picture. In this article, recent advances in olfaction theory are presented, and future trends in human olfaction such as structure-based odor prediction and artificial sniffing are discussed at the frontiers of chemistry, physiology, neurobiology, and machine learning.
Collapse
Affiliation(s)
- Manon Genva
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, University of Liège, 5030 Gembloux, Belgium.
| | - Tierry Kenne Kemene
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, University of Liège, 5030 Gembloux, Belgium.
| | - Magali Deleu
- Laboratory of Molecular Biophysics at Interfaces, Gembloux Agro-Bio Tech, University of Liège, 5030 Gembloux, Belgium.
| | - Laurence Lins
- Laboratory of Molecular Biophysics at Interfaces, Gembloux Agro-Bio Tech, University of Liège, 5030 Gembloux, Belgium.
| | - Marie-Laure Fauconnier
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, University of Liège, 5030 Gembloux, Belgium.
| |
Collapse
|
10
|
Abstract
Odors are often difficult to identify and name, which leaves them vulnerable to the influence of language. The present study tests the boundaries of the effect of language on odor cognition by examining the effect of grammatical gender. We presented participants with male and female fragrances paired with descriptions of masculine or feminine grammatical gender. In Experiment 1 we found that memory for fragrances was enhanced when the grammatical gender of a fragrance description matched the gender of the fragrance. In Experiment 2 we found memory for fragrances was affected by both grammatical gender and gender associations in fragrance descriptions – recognition memory for odors was higher when the gender was incongruent. In sum, we demonstrated that even subtle aspects of language can affect odor cognition.
Collapse
|
11
|
Licon CC, Manesse C, Dantec M, Fournel A, Bensafi M. Pleasantness and trigeminal sensations as salient dimensions in organizing the semantic and physiological spaces of odors. Sci Rep 2018; 8:8444. [PMID: 29855500 DOI: 10.1038/s41598-018-26510-5] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2017] [Accepted: 05/08/2018] [Indexed: 11/09/2022] Open
Abstract
A major issue in human olfaction research is to characterize the main dimensions that organize the space of odors. The present study examines this question and shows that, beside pleasantness, trigeminal sensations, and particularly irritation, play an important role. These results were consistent along two different spaces constructed using semantic description and physiological responses to 105 odorants, smelled and described by human participants. Taken together, these findings suggest that salient trigeminal features, in conjunction with pleasantness, are involved in detecting relevant emotional stimuli, and modify the way organisms categorize smells. These results shed light on the importance of trigeminal sensitivity in the well-established defensive function of olfaction.
Collapse
|
12
|
Speed LJ, Majid A. An Exception to Mental Simulation: No Evidence for Embodied Odor Language. Cogn Sci 2018; 42:1146-1178. [PMID: 29442364 PMCID: PMC6001635 DOI: 10.1111/cogs.12593] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2017] [Revised: 10/30/2017] [Accepted: 12/20/2017] [Indexed: 11/28/2022]
Abstract
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.
Collapse
Affiliation(s)
| | - Asifa Majid
- Centre for Language Studies, Radboud University.,Max Planck Institute for Psycholinguistics.,Donders Institute for Brain, Cognition and Behaviour, Radboud University
| |
Collapse
|
13
|
Abstract
Natural olfactory stimuli are volatile-chemical mixtures in which relative perceptual saliencies determine which odor-components are identified. Odor identification also depends on rapid selective adaptation, as shown for 4 odor stimuli in an earlier experimental simulation of natural conditions. Adapt-test pairs of mixtures of water-soluble, distinct odor stimuli with chemical features in common were studied. Identification decreased for adapted components but increased for unadapted mixture-suppressed components, showing compound identities were retained, not degraded to individual molecular features. Four additional odor stimuli, 1 with 2 perceptible odor notes, and an added "water-adapted" control tested whether this finding would generalize to other 4-compound sets. Selective adaptation of mixtures of the compounds (odors): 3 mM benzaldehyde (cherry), 5 mM maltol (caramel), 1 mM guaiacol (smoke), and 4 mM methyl anthranilate (grape-smoke) again reciprocally unmasked odors of mixture-suppressed components in 2-, 3-, and 4-component mixtures with 2 exceptions. The cherry note of "benzaldehyde" (itself) and the shared note of "methyl anthranilate and guaiacol" (together) were more readily identified. The pervasive mixture-component dominance and dynamic perceptual salience may be mediated through peripheral adaptation and central mutual inhibition of neural responses. Originating in individual olfactory receptor variants, it limits odor identification and provides analytic properties for momentary recognition of a few remaining mixture-components.
Collapse
Affiliation(s)
- Marion E Frank
- Oral Health & Diagnostic Sciences, School of Dental Medicine, UConn Health, MC 1715, 263 Farmington Avenue, Farmington, CT 06030, USA
| | - Dane B Fletcher
- Oral Health & Diagnostic Sciences, School of Dental Medicine, UConn Health, MC 1715, 263 Farmington Avenue, Farmington, CT 06030, USA
| | - Thomas P Hettinger
- Oral Health & Diagnostic Sciences, School of Dental Medicine, UConn Health, MC 1715, 263 Farmington Avenue, Farmington, CT 06030, USA
| |
Collapse
|