Search results for "OLFACTORY PERCEPTION"
showing 10 items of 41 documents
Physico-Chemical Interactions in the Flavor-Release Process
2017
The perception of flavor is induced by the release of aroma compounds in the vapor phase. The olfactory perception is not only related to the nature of aroma compounds initially present in the food, but also to their distribution between the different phases. After a description of the interactions established between the aroma compounds and different constituents of food, this chapter looks at physico-chemical characteristics of aroma compounds and at the composition and properties of food matrices. Then, in order to understand the behavior of aroma compounds in the matrices, study methods of interactions are described. The assessment of the release is done by determining the partition coe…
Perceptual blending in odor mixtures depends on the nature of odorants and human olfactory expertise.
2012
International audience; Our olfactory system is confronted with complex mixtures of odorants, often recognized as single entities due to odor blending (e.g., coffee). In contrast, we are also able to discriminate odors from complex mixtures (e.g., off-odors). Therefore, the olfactory system is able to engage either configural or elemental processes when confronted with mixtures. However, the rules that govern the involvement of these processes during odor perception remain poorly understood. In our first experiment, we examined whether simple odorant mixtures (binary/ternary) could elicit configural perception. Twenty untrained subjects were asked to evaluate the odor typicality of mixtures…
Reduction of olfactory sensitivity during normobaric hypoxia.
2018
Abstract Objective Acute mountain sickness (AMS) is caused by a low partial pressure of oxygen and may occur above 2500 m. The aim of this research was to evaluate olfactory and gustatory abilities of healthy subjects during baseline conditions and after seven hours of normobaric hypoxia. Methods Sixteen healthy subjects were assessed using the Sniffin’ Sticks, as well as intensity and pleasantness ratings. Gustatory function was evaluated utilizing the Taste Strips. Experiments were carried out under baseline conditions (518 m altitude) followed by a second testing session after seven hours of normobaric hypoxia exposure (comparable to 4000 m altitude). Results During normobaric hypoxia ol…
Habituation and adaptation to odors in humans
2017
indexation en cours; Habituation, or decreased behavioral response, to odors is created by repeated exposure and several detailed characteristics, whereas adaptation relates to the neural processes that constitute this decrease in a behavioral response. As with all senses, the olfactory system continually encounters an enormous variety of odorants which is why mechanisms must exist to segment them and respond to changes. Although most olfactory habitation studies have focused on animal models, this non-systematic review provides an overview of olfactory habituation and adaptation in humans, and techniques that have been used to measure them. Thus far, psychophysics in combination with moder…
The Power of Odor Persuasion: The Incorporation of Olfactory Cues in Virtual Environments for Personalized Relaxation
2021
Olfaction is the most ancient sense and is directly connected with emotional areas in the brain. It gives rise to perception linked to emotion both in everyday life and in memory-recall activities. Despite its emotional primacy in perception and its role in sampling the real physical world, olfaction is rarely used in clinical psychological settings because it relies on stimuli that are difficult to deliver. However, recent developments in virtual-reality tools are creating novel possibilities for the engagement of the sense of smell in this field. In this article, we present the relevant features of olfaction for relaxation purposes and then discuss possible future applications of involvi…
Attitudes toward everyday odors for children with visual impairments: A pilot study
2010
The question of how the processing of stimuli from the external world is organized or reorganized when a sensory modality is altered or missing has been the subject of numerous studies, although the studies have mostly been on tactile and auditory abilities (Hatwell, 2003). In contrast, olfaction has been poorly investigated in people who are visually impaired, despite the increasing evidence that humans have a keen sense of smell (Schaal & Porter, 1991). Odors influence mood; well-being (Ehrlichman & Bastone, 1992); and social interactions, such as the choice of partners (Herz & Inzlicht, 2002). Emotional and social implications of odors go back to the earliest periods of development (Scha…
Sensory preconditioning in newborn rabbits: from common to distinct odor memories.
2013
Brief Communication; International audience; This study evaluated whether olfactory preconditioning is functional in newborn rabbits and based on joined or independent memory of odorants. First, after exposure to odorants A+B, the conditioning of A led to high responsiveness to odorant B. Second, responsiveness to B persisted after amnesia of A. Third, preconditioning was also functional with two overlapping pairs of odorants (A+B and B+C) and amnesia of one odorant did not affect memory of the others. Thus, incidental pairing of odorants allows reinforcement of one odorant to implicitly reinforce the others, the bond then vanishes, and the memory of each element becomes independent.
Influence of composition(CO2 and Sugar) on aroma release and perception of mint-flavored carbonated beverages
2009
The aim of the present work was to identify and quantify physical mechanisms responsible for in-nose aroma release during the consumption of mint-flavored carbonated beverages in order to better understand how they are perceived. The effect of two composition factors (sugar and CO(2)) was investigated on both the sensory and physicochemical properties of drinks by studying in vitro and in vivo aroma release. Sensory results revealed that the presence of CO(2) increased aroma perception regardless of the sugar content. In agreement with volatility parameters, in vivo measurements showed that carbonated drinks released a greater quantity of aroma compounds in the nose space than non-carbonate…
Modulation of higher-order olfaction components on executive functions in humans
2015
The prefrontal (PFC) and orbitofrontal cortex (OFC) appear to be associated with both executive functions and olfaction. However, there is little data relating olfactory processing and executive functions in humans. The present study aimed at exploring the role of olfaction on executive functioning, making a distinction between primary and more cognitive aspects of olfaction. Three executive tasks of similar difficulty were used. One was used to assess hot executive functions (Iowa Gambling Task-IGT), and two as a measure of cold executive functioning (Stroop Colour and Word Test-SCWT and Wisconsin Card Sorting Test-WCST). Sixty two healthy participants were included: 31 with normosmia and …
Modelling analysis of centroid curves of olfactory habituation in humans
2020
Indexation en cours.; International audience; Previously published experiments established the time-course of olfactory habituation in humans, and extracted 3 centroid curves from clustering analysis that reflected high, middle and low habituation. The aim of the current theoretical study was to further analyse these previous experimental data by developing a mathematical modelling analysis designed for fitting the 3 curves from a general equation. After adjusting equation parameters for each curve, fitting equation outcomes on experimental data yielded high correlation coefficients of 0.9997 – 0.9995 – 0.9962, respectively. A model-based interpretation of olfactory-habituation centroid cur…