Priming effects of an olfactory food cue on subsequent food-related behaviour

2013

International audience; Studies in cognitive psychology have highlighted a link between perception and action, by revealing the non-conscious influence that a cue can have on thinking and doing. The present study aimed at exploring whether an olfactory food cue could have an impact on food choices. We chose fruity odours as olfactory food cues, in order to examine if this kind of olfactory cue could lead individuals to choose fruit and vegetables. In the first experiment, 58 participants were assigned randomly to either a control or a melon-scent condition. In the melon-scent condition, they were unobtrusively exposed to a melon odorant in a waiting room, while in the control condition the …

Impact d'une odeur non consciemment perçue sur des choix alimentaires

2013

Présentation orale (résumé de 2 p.); Bien qu'il ait été longtemps considéré que nous étions pleinement conscients des motivations guidant nos comportements, les recherches actuelles en psychologie et en économie suggèrent qu'en matière de choix, nous ne sommes pas les êtres rationnels que nous pensons être (Dijksterhuis et al., 2006; Kahneman & Tversky, 2000). Les choix correspondent en fait à des processus complexes d'intégration, qui ne sont pas seulement rationnels, mais surtout basés sur des sentiments, des émotions et des souvenirs (Loewenstein et al., 2001). En outre, il est maintenant bien établi en psychologie qu'une part significative des comportements et choix sont influencés par …

Impact of an olfactory and auditory priming on the attraction towards foods with high energy density

2014

Introduction: Recent research in food science suggests that unconscious processes may influence a significant part of consumers’ food choices. Studies of Gaillet and collaborators (Gaillet, Sulmont-Rossé, Issanchou, Chabanet, Chambaron, 2013; 2014) demonstrated that non-attentively perceived fruity odours impact food choice, guiding participants toward items containing more fruit and/or vegetables. Objectives: The first objective is to determine if another kind of odour, such as a sweet-fatty odour, could increase food choices towards high energy density foods. The second objective is to compare the effect of an olfactory cue to the effect of an auditory nutritional message.

Le pouvoir des odeurs : influence des représentations cognitives implicites sur les intentions de comportement

2011

National audience

Are odors efficient primes to induce relevant food choices?

2013

International audience; Studies in cognitive psychology have revealed the non-conscious influences that a cue can have on thinking and doing. Our study explored the impact of an olfactory food cue on food choices. Two fruity odors were chosen as olfactory food cues to examine the impact on consumers’ food choices. In Experiment 1, 58 participants were randomly assigned to either a control or a melon-scent condition. In the latter, they were exposed unobtrusively to a melon odorant in a waiting room, while in the control condition the room was non-odorized. Following this, all participants performed a lexical decision task and a task involving choice from a menu in a dedicated test room. The…

Impact of an olfactory priming on food intake: a case study in an Alzheimer's Unit

2014

Impact of an olfactory priming on food intake: a case study in an Alzheimer's Unit. 6. european conference on sensory and consumer research: a sense of life

Orofacial reactivity to the sight and smell of food stimuli. Evidence for anticipatory liking related to food reward cues in overweight children.

2012

International audience; Whether food liking may be a risk factor of overconsumption and overweight/obesity remains a controversial issue. So far, most studies used subjective reports to assess consummatory behavior, approaches that might overlook subtle or implicit hedonic changes to sensory properties of foods. Therefore, we used a cue-exposure approach by recording different measures of hedonic processes (orofacial reactivity, self-rated pleasantness, food preference) in 6-11 years old overweight (n=20) and normal-weight (n=20) children. Children were exposed to the smell and sight of high and low-energy density food stimuli and to non-food stimuli during pre- and post-prandial states. Th…

Impact of a non-consciously perceived odour on subsequent food choices

2013

Poster (1 page) ; http://www.pangborn2013.com/; International audience; Although people were initially considered as entirely conscious of the motivations driving their behaviour and choices, current research in psychology suggests that a significant part of choices and decision-making is influenced by unconscious processes (Bargh, & Chartrand, 1999; Dijksterhuis et al., 2005). To study the unconscious processes involved in food choice, we used the priming paradigm. In a first experiment, we showed that non-consciously perceived fruity odours impacted intentions of food choices (on a menu card), guiding participants toward more fruit and/or vegetable (Gaillet et al., under review). The pres…

Quand les odeurs influencent les choix alimentaires : impact d'un amorçage olfactif

2012

National audience; Introduction. Bien souvent, nous pensons que nos comportements sont influencés par des stimuli perçus de. façon consciente. Cependant, en psychologie c. ognitive, il est clairement établi que la. perception d’un stimulus peut. influencer le comportement. de manière indirecte et non. consciente, en passant par l’ac. tivation de concepts de haut. niveau. Ces activations peuvent. être explorées en utilisant un paradigme expérime. ntal appelé « amorçage ». Il est basé sur la. présentation préalable d'un stim. ulus (visuel, auditif, olfac. tif, ...) qui va modifier les. traitements cognitifs ultérieu. rs. Les effets d’amorçage ont. été largement étudiés avec des. stimuli visue…

Conscious and nonconscious influences in the sensory domain

2013

Présentation (résumé 1 p.) ; http://www.pangborn2013.com/; International audience; Characterizing the relationships between conscious and unconscious processing is one of the most important goals of cognitive psychology. Renewed interest in the nature of consciousness has reignited long-standing debates about the reach of the unconscious -- the extent to which behaviour can be influenced by knowledge we are not aware of. According to Nisbett & Wilson (1977), subjects can be "(a) unaware of the existence of a stimulus that importantly influenced a response, (b) unaware of the existence of the response, and (c) unaware that the stimulus has affected the response." Many studies have now (argua…

Impact d’un amorçage olfactif sur la prise alimentaire chez des patients Alzheimer

2014

Impact d’un amorçage olfactif sur la prise alimentaire auprès de patients Alzheimer

2013

Dans le contexte d’une population vieillissante, la dénutrition chez les personnes âgées est devenue une préoccupation majeure de santé publique, en France comme dans la plupart des pays occidentaux (PNNS, 2011). La dénutrition correspond à un déficit des apports nutritionnels, en termes de calories et/ou de nutriments et micronutriments. Sans prise en charge, elle entraîne une diminution de la mobilité, un risque accru de chutes ou de fractures, une vulnérabilité vis-à-vis des maladies infectieuses et une aggravation des maladies chroniques. En parallèle des stratégies « nutritionnelles » (conseils nutritionnels, utilisation de compléments nutritionnels), l’objectif du programme AUPALESENS…

Poire ou fraise ? Influence implicite des odeurs sur notre comportement alimentaire

2012

National audience

Influence des représentations cognitives implicites sur les intentions de comportement

2011

National audience

Mesurer la capacité de patients atteints de la maladie d’Alzheimer à détecter les odeurs

2013

National audience

Impacts of a non-consciously perceived food odour on subsequent food-related behaviour

2012

International audience