Artykuły w czasopismach: „Odor hedonics”

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Kermen, Florence, Nathalie Mandairon i Laura Chalençon. "Odor hedonics coding in the vertebrate olfactory bulb". Cell and Tissue Research 383, nr 1 (styczeń 2021): 485–93. http://dx.doi.org/10.1007/s00441-020-03372-w.

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AbstractWhether 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.

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Joussain, Pauline, Amadine Chakirian, Florence Kermen, Catherine Rouby i Moustafa Bensafi. "Physicochemical influence on odor hedonics". Communicative & Integrative Biology 4, nr 5 (wrzesień 2011): 563–65. http://dx.doi.org/10.4161/cib.15811.

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Rouby, Catherine, Sandra Pouliot i Moustafa Bensafi. "Odor hedonics and their modulators". Food Quality and Preference 20, nr 8 (grudzień 2009): 545–49. http://dx.doi.org/10.1016/j.foodqual.2009.05.004.

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Cary, Julianne, Joseph LaFrance, Sara Costello i Emily R. Bovier. "Olfactory Identification, Odor Hedonics, and Atypical Behaviors". Psi Chi Journal of Psychological Research 24, nr 3 (2019): 184–93. http://dx.doi.org/10.24839/2325-7342.jn24.3.184.

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Moberg, Paul J., Steven E. Arnold, Richard L. Doty, Christian Kohler, Stephen Kanes, Steven Seigel, Raquel E. Gur i Bruce I. Turetsky. "Impairment of Odor Hedonics in Men With Schizophrenia". American Journal of Psychiatry 160, nr 10 (październik 2003): 1784–89. http://dx.doi.org/10.1176/appi.ajp.160.10.1784.

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Osako, Masahiro, Konosuke Nishida i Kenichi Shishida. "Impact of odor hedonics on sensory odor intensity. Physiological intensity and sensory intensity." Nippon Eiseigaku Zasshi (Japanese Journal of Hygiene) 44, nr 5 (1989): 1002–8. http://dx.doi.org/10.1265/jjh.44.1002.

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Kermen, Florence, Maëllie Midroit, Nicola Kuczewski, Jérémy Forest, Marc Thévenet, Joëlle Sacquet, Claire Benetollo, Marion Richard, Anne Didier i Nathalie Mandairon. "Topographical representation of odor hedonics in the olfactory bulb". Nature Neuroscience 19, nr 7 (6.06.2016): 876–78. http://dx.doi.org/10.1038/nn.4317.

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Alaoui-Ismaïli, O., E. Vernet-Maury, A. Dittmar, G. Delhomme i J. Chanel. "Odor Hedonics: Connection With Emotional Response Estimated by Autonomic Parameters". Chemical Senses 22, nr 3 (1997): 237–48. http://dx.doi.org/10.1093/chemse/22.3.237.

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Perry, Rosemarie E., Syrina Al Aïn, Charlis Raineki, Regina M. Sullivan i Donald A. Wilson. "Development of Odor Hedonics: Experience-Dependent Ontogeny of Circuits Supporting Maternal and Predator Odor Responses in Rats". Journal of Neuroscience 36, nr 25 (22.06.2016): 6634–50. http://dx.doi.org/10.1523/jneurosci.0632-16.2016.

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HASE, Hiroko, Naoko SAHASHI, Yuka HIRABAYASHI, Yuki UCHITA i Norikazu Ohnishi. "1E2-2 The influence of hedonics with odor stimulus on sweat responses". Japanese journal of ergonomics 52, Supplement (2016): S194—S195. http://dx.doi.org/10.5100/jje.52.s194.

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Urban-Kowalczyk, Małgorzata, Dominik Strzelecki, Janusz Śmigielski i Magdalena Kotlicka-Antczak. "Odor perception and hedonics in chronic schizophrenia and in first episode psychosis". Neuropsychiatric Disease and Treatment Volume 15 (marzec 2019): 647–54. http://dx.doi.org/10.2147/ndt.s192523.

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Yeomans, Martin R., i John Prescott. "Smelling the goodness: Sniffing as a behavioral measure of learned odor hedonics." Journal of Experimental Psychology: Animal Learning and Cognition 42, nr 4 (2016): 391–400. http://dx.doi.org/10.1037/xan0000120.

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Prescott, John, James Burns i Robert A. Frank. "Influence of Odor Hedonics, Food-Relatedness, and Motivational State on Human Sniffing". Chemosensory Perception 3, nr 2 (9.05.2010): 85–90. http://dx.doi.org/10.1007/s12078-010-9073-1.

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Steiner, Jacob E., Dan Lidar-Lifschitz i Eliezer Perl. "Taste and Odor: Reactivity in Depressive Disorders, a Multidisciplinary Approach". Perceptual and Motor Skills 77, nr 3_suppl (grudzień 1993): 1331–46. http://dx.doi.org/10.2466/pms.1993.77.3f.1331.

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Depressive patients often complain about dullness of taste of previously liked food items as well as of persistent bad taste. Taste and smell experience can be reflected by cognitive (psychophysical) indicators and also by reflectory (facial expressive) responses. In the present study 21 depressed, hospitalized patients and 16 control subjects were exposed to food-related gustatory and olfactory stimuli. Psychophysical and videotaped facial reactions were recorded from both groups. Analysis indicated that cognitive estimates of taste hedonics were similar for depressed and control groups; the former responded to sweet taste with a shorter-lasting facial reaction, involving markedly fewer facial features expressing enjoyment, than did controls. Aversive tastes, in contrast, triggered comparable facial expressive features of disgust in both groups. Facial reactions of depressed patients to acceptable and aversive olfactory stimuli were all significantly shorter and more muted than those of controls. Facial reflexes triggered by chemical cues are known to be controlled primarily by brainstem structures. Present findings suggest a possible influence of the profound anhedonia of severe depression on subcortical processes.

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Roberts, Elizabeth R., Amanda M. Dossat, María del Mar Cortijo, Patrik Brundin i Daniel W. Wesson. "Alterations in odor hedonics in the 5XFAD Alzheimer’s disease mouse model and the influence of sex." Behavioral Neuroscience 134, nr 5 (październik 2020): 407–16. http://dx.doi.org/10.1037/bne0000400.

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TODA, Hideki, Sachiko SAITO, Haruko SUGIYAMA, Naomi GOTOW i Tatsu KOBAYAKAWA. "The effects of cognition on the hedonics of offensive odorants by a measurement system for odor adaptation". Journal of Japan Association on Odor Environment 38, nr 1 (2007): 18–23. http://dx.doi.org/10.2171/jao.38.18.

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Urban-Kowalczyk, M. "Odors hedonic judgment in patients with schizophrenia. Influence of negative symptoms and β-endorphin levels". European Psychiatry 33, S1 (marzec 2016): s264. http://dx.doi.org/10.1016/j.eurpsy.2016.01.684.

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IntroductionThe relationship between olfactory and emotional processing is an area of increasing interest in schizophrenia research.ObjectivesOlfactory identification deficits are well described in schizophrenia while the results for pleasantness ratings remain unclear.AimsEvaluation of odor identification and hedonic judgment related to severity of negative symptoms and β-endorphin concentration.MethodsFifty outpatients with schizophrenia were included in the study: 25 with negative symptoms (PN) and 25 without predominant negative symptoms (P). They were compared with 23 healthy individuals. In all study groups University of Pennsylvania Smell Identification Test (UPSIT) and odor hedonic evaluation were performed. Clinical symptoms severity was evaluated using PANSS. Plasma concentrations of β-endorphin were assayed in all participants.ResultsPN made more odor identification errors than controls (P = 0.000) and P sample (P = 0.001). Hedonic judgments of unpleasant odors were significantly more pleasant in PN sample than in P (P = 0.03) and controls (P = 0.041). PN had significantly higher concentration of β-endorphin than P sample (P = 0.014) and controls (P = 0.009). No relationship between β-endorphin concentration and odors identification and odor hedonic judgment was found in both patient samples and controls.ConclusionsIncreased level of β-endorphin is related to predominance of negative symptoms but probably it is not involved in olfactory identification performance and hedonic judgment in schizophrenia. Patients with predominant negative symptoms revealed different pattern of pleasantness rating – they experience unpleasant odors as more pleasant. Alterations in smell identification and hedonic judgment could be differentially expressed in some subtypes of schizophrenia.Disclosure of interestThe author has not supplied his/her declaration of competing interest.

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Luisier, Anne-Claude, Genevieve Petitpierre, Annick Clerc Bérod, David Garcia-Burgos i Moustafa Bensafi. "Effects of familiarization on odor hedonic responses and food choices in children with autism spectrum disorders". Autism 23, nr 6 (7.12.2018): 1460–71. http://dx.doi.org/10.1177/1362361318815252.

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This study assessed whether olfactory familiarization can render food odors more pleasant, and consequently food more attractive, to children with autism spectrum disorder. Participants were first presented with a series of food odors (session 1). Then, they were familiarized on four occasions (time window: 5 weeks) with one of the two most neutral odors (the other neutral odor was used as control) (session 2). In session 3, participants smelled the entire series of odors again. Both verbal and facial responses were compared from session 1 to session 3. After session 3, the children were presented with two identical foods (one containing the familiarized odor and one the control odor) and were asked to choose between these foods. Results revealed (1) a specific increase in positive emotions for the familiarized odor and (2) that 68% of the children chose the food associated with the “familiarized odor” (children who chose the “familiarized odor” food exhibited significantly more sensory particularities). These findings suggest that it is possible to modulate olfactory emotions and expand the dietary repertoire of children with autism spectrum disorder. Application of this paradigm may enable innovative prospects for food education in autism.

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Adinda Rizki Virginia, Arief Sabdo Yuwono i Chusnul Arif. "Closed-House Biofilter Design and Performance Evaluation for Mitigating Environmental Odor Disturbances". International Journal of Engineering and Technology Innovation 14, nr 2 (27.03.2024): 165–76. http://dx.doi.org/10.46604/ijeti.2023.12851.

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Broiler-closed houses typically lack reduction technology, leading to environmental issues, namely odor. Processing technology can be used, namely biofilters. This study aims to design and construct a closed-house biofilter and perform a test on the biofilter to reduce odors. Odors are measured by the odor gas concentration (ammonia and hydrogen sulfide) and hedonic scale by the panel method. The biofilter consisted of an odor source (closed house), a humidifier, and a biofilter reactor. Factors that influence the size of the biofilter reactor from gas removal activities include air flow rate, retention time, and air volume. The proposed biofilter can reduce the odor from the broiler. Reactor temperature, relative humidity, and bacterial activity affect odor reduction. This successful implementation of a biofilter significantly mitigates odors in a closed-house broiler, addressing a critical environmental concern.

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Madigan, Nancy K., Howard Ehrlichman i Joan C. Borod. "Hedonic Ratings of Odors as a Function of Odor Sequence in Older Adults". Perceptual and Motor Skills 79, nr 1 (sierpień 1994): 27–32. http://dx.doi.org/10.2466/pms.1994.79.1.27.

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Pleasant and unpleasant odors were presented to 20 subjects in two same-valence blocks, i.e., all pleasant ones first, all unpleasant ones second, or vice versa, and in alternation. Hedonic ratings increased for the second block of odors which followed the first block of oppositely valenced odors. Alternation did not appear to affect hedonic ratings. These findings suggest that presentation of odors can alter hedonic ratings, producing a contrast effect when odors are given in a blocked fashion.

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Moshammer, Hanns, Dietmar Oettl, Michael Mandl, Michael Kropsch i Lisbeth Weitensfelder. "Comparing Annoyance Potency Assessments for Odors from Different Livestock Animals". Atmosphere 10, nr 11 (29.10.2019): 659. http://dx.doi.org/10.3390/atmos10110659.

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(1) Background: When it comes to estimating the annoyance potency of odors, European countries relate to different guidelines. In a previous study we compared complaint rates for different agricultural odors, but due to different guidelines, the results we obtained are hard to generalize. (2) Methods: We compare our findings on complaint rates to Dutch and German findings on annoyance rates, using diverse regression models. We also discuss whether the use of the polarity profile for hedonic odor quality could improve annoyance potency assessment. This is demonstrated by comparing the graphical profiles of two different odor types (swine and cattle). (3) Results: Official complaint rates are comparable to a percentage of annoyed residents. Confounder variables such as personal variables do not greatly contribute to annoyance. However, individual emission sites also showed an important influence on complaints and hence on annoyance. Considering the hedonic quality of odors via the polarity profile method for improving an annoyance potency assessment cannot be recommended when using the given state of the method. This is particularly true when it comes to the rating of specific odors, as the method then seems to lack reliability. (4) Conclusions: Where data on annoyance rates are lacking, complaint data could be used instead.

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McQueen, Kelsey A., Kelly E. Fredericksen i Chad L. Samuelsen. "Experience Informs Consummatory Choices for Congruent and Incongruent Odor–Taste Mixtures in Rats". Chemical Senses 45, nr 5 (2.04.2020): 371–82. http://dx.doi.org/10.1093/chemse/bjaa025.

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Abstract Experience is an essential factor informing food choice. Eating food generates enduring odor–taste associations that link an odor with a taste’s quality and hedonic value (pleasantness/unpleasantness) and creates the perception of a congruent odor–taste combination. Previous human psychophysical experiments demonstrate that experience with odor–taste mixtures shapes perceptual judgments related to the intensity, familiarity, and pleasantness of chemosensory stimuli. However, how these perceptual judgments inform consummatory choice is less clear. Using rats as a model system and a 2-bottle brief-access task, we investigated how experience with palatable and unpalatable odor–taste mixtures influences consummatory choice related to odor–taste congruence and stimulus familiarity. We found that the association between an odor and a taste, not the odor’s identity or its congruence with a taste, informs consummatory choice for odor–taste mixtures. Furthermore, we showed that the association between an odor and a taste, not odor neophobia, informs consummatory choice for odors dissolved in water. Our results provide further evidence that the association between an odor and a taste, after odor–taste mixture experience, is a fundamental feature guiding consummatory choice.

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Österbauer, Robert A., Paul M. Matthews, Mark Jenkinson, Christian F. Beckmann, Peter C. Hansen i Gemma A. Calvert. "Color of Scents: Chromatic Stimuli Modulate Odor Responses in the Human Brain". Journal of Neurophysiology 93, nr 6 (czerwiec 2005): 3434–41. http://dx.doi.org/10.1152/jn.00555.2004.

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Color has a profound effect on the perception of odors. For example, strawberry-flavored drinks smell more pleasant when colored red than green and descriptions of the “nose” of a wine are dramatically influenced by its color. Using functional magnetic resonance imaging, we demonstrate a neurophysiological correlate of these cross-modal visual influences on olfactory perception. Subjects were scanned while exposed either to odors or colors in isolation or to color-odor combinations that were rated on the basis of how well they were perceived to match. Activity in caudal regions of the orbitofrontal cortex and in the insular cortex increased progressively with the perceived congruency of the odor-color pairs. These findings demonstrate the neuronal correlates of olfactory response modulation by color cues in brain areas previously identified as encoding the hedonic value of smells.

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Hapsari, Afrilia Ratna, Intan Nurul Azni, Giyatmi Giyatmi i Shanti Pujilestari. "PENGARUH KONSENTRASI KITOSAN DAN LAMA PENYIMPANAN TERHADAP BUAH NAGA MERAH (Hylocereus polyrhizus) TEROLAH MINIMAL". Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health) 2, nr 2 (5.11.2020): 88–96. http://dx.doi.org/10.36441/jtepakes.v2i2.516.

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ABSTRAK: Buah naga terolah minimal merupakan produk siap saji yang terbuat dari buah segar yang dikupas dan diiris. Karena terbuat dari buah segar, maka produk ini cepat rusak dan memiliki umur simpan yang pendek sehingga menurunkan daya terima konsumen. Pada penelitian ini dilakukan penambahan konsentrasi kitosan sebagai pengawet alami dan variasi lama penyimpanan. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan acak Lengkap Faktorial (RALF) dengan dua faktor. Penelitian menggunakan rancangan acak lengkap faktorial (RALF) dengan 2 faktor, yaitu konsentrasi kitosan (A) 0.0%; 1.0%; 1.5%, dam 2.0% dengan lama penyimpanan (B) 0, 1, 2, 3, dan 4 hari dengan dua pengulangan. Kualitas buah naga merah olahan minimalis ditentukan melalui uji organoleptik (uji hedonik dan mutu hedonik terhadap parameter warna, tekstur, aroma, dan rasa), uji kimia sebagai uji penunjang (pH dan aktivitas antioksidan). Hasil penelitian menunjukan bahwa konsentrasi kitosan dan lama penyimpanan terhadap buah naga merah olahan minimalis berpengaruh secara nyata terhadap parameter uji hedonik dan mutu hedonik parameter warna, tekstur, aroma dan rasa. Sedangkan tidak berpengaruh nyata terhadap parameter uji mikrobiologi untuk E-coli dan Salmonella sp. Buah naga merah olahan minimalis dengan mutu yang masih baik, yaitu buah naga merah olahan minimalis dengan konsentrasi kitosan 1.0% dan lama penyimpanan 2 hari memiliki mutu yang masih baik dengan nilai mutu hedonik terhadap warna (nilai 2.9), tekstur (nilai 2.9), aroma (nilai 2.9) dan rasa (nilai 2.9), nilai pH 5.83, dan aktivitas antioksidan 75.14 ppm. ABSTRACT: The minimalis processed red dragon fruit is one of the ready to eat food products made from fresh fruits that have been peeled or cut into pieces. Because it is made from fresh ingredients, red dragon fruit tends to be easily damaged and has a short shelf life that will reduce consumer acceptance. This research was conducted to study the effect of chitosan concentration on minimal processed red dragon fruit during storage. This study used a factorial complete randomized design with 2 factors, namely chitosan concentration (A) 0,0%; 1,0%; 1,5% and 2,0% with storage duration (B) 0, 1, 2, 3 and 4 days. The parameters tested were organoleptic test (hedonic test and hedonic quality of the parameters of color, texture, odor and taste), chemical test asa a supporting test (pH and antioxidant activity). The results showed that those who had significantly different value (α (0,05)) were organoleptic (color, texture, odor and taste), while the value is not significantly different (α (0,05)) is the microbiology test (E-coli and Salmonella sp.). the quality of processed minimalist red dragon fruit with the addition of chitosan with a concentration of 1% and 2 days storage time is still of good quality with a hedonic quality value of color (2,9), texture (2,9), odor (2,9) and taste (2,9), pH value 5,83 and antioxidant activity 75,14 ppm.

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Hvastja, Loredana, i Lucia Zanuttini. "Odour Memory and Odour Hedonics in Children". Perception 18, nr 3 (czerwiec 1989): 391–96. http://dx.doi.org/10.1068/p180391.

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The characteristics of olfactory memory during development were investigated and the hypothesis that the pleasantness of smells may be affected by previous associations with pleasant or unpleasant objects or events was tested. This type of emotional memory was compared in the immediate and long-term recognition of olfactory stimuli. Children from three different age groups (mean ages: 6 years 6 months; 8 years 9 months; and 10 years 5 months) were subdivided into two groups. One group was presented with six different odours, each with a slide depicting a pleasant picture. The other group was presented with the odours accompanied by unpleasant pictures. Immediately after stimulus presentation the subjects underwent a recognition test. One month later the subjects underwent a second recognition test, at the end of which they were required to give an evaluation of the pleasantness of each odour on a nine-point scale. At no age level did the pictures matched to the odours affect the recognition score. Olfactory memory varied with age, chiefly because memory decay increased with age, perhaps because of greater proactive interference. With increasing age more rapid decay was set against better immediate recognition. The hypothesis that the hedonic characteristics of odours are partially learned and are affected by events experienced in other modalities was supported.

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de Groot, Jasper H. B., Charly Walther i Rob W. Holland. "A Fresh Look on Old Clothes: Laundry Smell Boosts Second-Hand Store Sales". Brain Sciences 12, nr 11 (10.11.2022): 1526. http://dx.doi.org/10.3390/brainsci12111526.

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The clothing industry is one of the biggest polluters impacting the environment. Set in a sustainable environment, this study addresses whether certain ambient odors can influence the purchase of second-hand clothing. This study fulfilled three aims, increasing methodological, statistical, and theoretical rigor. First, replicating the finding that fresh laundry odor can boost purchasing behavior in a second-hand store—this time in a larger sample, using a fully counterbalanced design, in a pre-registered study. Second, assessing the effectiveness of another cleanliness priming control condition (citrus odor) unrelated to the products at hand, to test hypotheses from a hedonic vs. utilitarian model. Third, combining questionnaire data tapping into psychological processes with registered sales. The results (316 questionnaires, 6781 registered transactions) showed that fresh laundry odor significantly increased the amount of money spent by customers compared to the no smell condition, (replication) and compared to citrus odor (extension). Arguably, fresh laundry odor boosts the utilitarian value of the product at (second) hand by making it smell like non-used clothing, ultimately causing customers to purchase far greater amounts in this sustainable setting.

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Adinda Rizki Virginia, Arief Sabdo Yuwono i Chusnul Arif. "Environmental Odor Analysis in West and East Java’s Ambient Air and Odor Reduction Using Biofilter Model". Emerging Science Innovation 2 (29.01.2024): 09–18. http://dx.doi.org/10.46604/emsi.2023.12280.

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The odor affects both one’s health and quality of life. This study measures and analyzes odor concentration and odor sources in ambient air, the correlation between odor gas concentration and the hedonic scale, and the design of an odor-reduction instrument. The research commenced from February to May 2022 in the small industrial area (SIA) of Magetan Regency and compost bins of Bogor City. Data was collected through chemical analysis, and the hedonic scale was measured at four points divided into radii one and two. The concentration of odor parameters in Magetan and Bogor City is below the quality standard, while the correlation between ammonia gas concentration and the hedonic scale is low. Regarding the biofilter, its odor reduction efficiency is 35% for rotten fish, 70% for goat manure, 82% for compost waste, and 47% for chicken carcasses.

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Sucker, Kirsten, Ralf Both, Michael Bischoff, Rainer Guski i Gerhard Winneke. "Odor frequency and odor annoyance. Part I: assessment of frequency, intensity and hedonic tone of environmental odors in the field". International Archives of Occupational and Environmental Health 81, nr 6 (12.10.2007): 671–82. http://dx.doi.org/10.1007/s00420-007-0259-z.

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Ruda, Iryna, Deepak Charles Chellapandian, Marlene Rott, Selina Scheid i Jessica Freiherr. "Beyond Distracted Eating: Cognitive Distraction Downregulates Odor Pleasantness and Interacts with Weight Status". Nutrients 16, nr 17 (27.08.2024): 2871. http://dx.doi.org/10.3390/nu16172871.

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Considering the widespread issue of distracted eating, our study investigates how cognitive distraction influences the sensory perception of food-related odors among individuals with varying weight statuses. We conducted an exploratory, randomized, and cross-sectional experimental study, using the Tetris game to simulate real-life cognitive distraction, incorporating two distraction levels (low and high) and presenting five distinct odors. A total of 59 participants, categorized into a lean (n = 30) and overweight/obese group (n = 29) based on their body mass index (BMI), received odor stimuli while playing Tetris at low and high difficulty, corresponding to low and high distraction levels, respectively. Participants subsequently rated odor intensity and pleasantness under the two cognitive distraction conditions. Respiratory movements were monitored to ensure accurate olfactory stimulation. Our findings revealed no significant difference in odor intensity ratings across distraction levels (p = 0.903). However, there was a significant reduction in odor pleasantness under high cognitive distraction (p = 0.007), more pronounced in lean participants compared to those with an overweight status (p = 0.035). Additionally, an interaction between gender and cognitive distraction effects was observed in odor pleasantness perception. The differential effects of distraction across weight-status groups and genders are discussed in the context of hedonic motivation and compensatory mechanisms. This study sheds light onto the sensory mechanisms underlying distracted eating and could inform more personalized strategies for promoting healthier eating habits in a world dominated by distractions.

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Puleo, Sharon, Ada Braghieri, Corrado Pacelli, Alessandra Bendini, Tullia Gallina Toschi, Luisa Torri, Maria Piochi i Rossella Di Monaco. "Food Neophobia, Odor and Taste Sensitivity, and Overall Flavor Perception in Food". Foods 10, nr 12 (16.12.2021): 3122. http://dx.doi.org/10.3390/foods10123122.

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Smell, which allows us to gather information about the hedonic value of an odor, is affected by many factors. This study aimed to assess the relationship among individual factors, odor sensitivity, and enjoyment, and to evaluate how overall flavor perception and liking in actual food samples are affected by odor sensitivity. A total of 749 subjects, from four different Italian regions, participated in the study. The olfactory capabilities test on four odors (anise, banana, mint, and pine), as well as PROP (6-n-prpyl-2-thiouracil) status and food neophobia were assessed. The subjects were clustered into three groups of odor sensitivity, based on the perceived intensity of anise. The liking and intensity of the overall flavor were evaluated for four chocolate puddings with increasing sweetness (C1, C2, C3, and C4). The individual variables significantly affected the perceived intensity and liking of the odors. Even if all of the odor sensitivity groups perceived the more intensely flavored samples as the C1 and C4 chocolate puddings, the high-sensitivity group scored the global flavor of all of the samples as more intense than the low-sensitivity group. The low-sensitive subjects evaluated the liking of the sweeter samples with higher scores than the moderate-sensitive subjects, whereas the high-sensitive subjects gave intermediate scores. In conclusion, odor sensitivity plays a pivotal role in the perception and liking of real food products; this has to be taken into account in the formulation of new products, suitable for particular categories with reduced olfactory abilities.

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Chang, Fangle, i Paul Heinemann. "Prediction of Human Responses to Dairy Odor Using an Electronic Nose and Neural Networks". Transactions of the ASABE 61, nr 2 (2018): 399–409. http://dx.doi.org/10.13031/trans.12177.

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Abstract. Odor emitted from dairy operations may cause negative reactions by farm neighbors. Identification and evaluation of such malodors is vital for better understanding of human response and methods for mitigating effects of odors. The human nose is a valuable tool for odor assessment, but using human panels can be costly and time-consuming, and human evaluation of odor is subjective. Sensing devices, such as an electronic nose, have been widely used to measure volatile emissions from different materials. The challenge, though, is connecting human assessment of odors with the quantitative measurements from instruments. In this work, a prediction system was designed and developed to use instruments to predict human assessment of odors from common dairy operations. The model targets are the human responses to odor samples evaluated using a general pleasantness scale ranging from -11 (extremely unpleasant) to +11 (extremely pleasant). The model inputs were the electronic nose measurements. Three different neural networks, a Levenberg-Marquardt back-propagation neural network (LMBNN), a scaled conjugate gradient back-propagation neural network (CGBNN), and a resilient back-propagation neural network (RPBNN), were applied to connect these two sources of information (human assessments and instrument measurements). The results showed that the LMBNN model can predict human assessments with accuracy as high as 78% within a 10% range and as high as 63% within a 5% range of the targets in independent validation. In addition, the LMBNN model performed with the best stability in both training and independent validation. Keywords: Animal production, Hedonic tone, Olfactometric models.

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Li, Jiayin, Kehua Zou, Weifang Li, Gen Wang i Weihua Yang. "Olfactory Characterization of Typical Odorous Pollutants Part I: Relationship Between the Hedonic Tone and Odor Concentration". Atmosphere 10, nr 9 (6.09.2019): 524. http://dx.doi.org/10.3390/atmos10090524.

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The hedonic tone is a suitable evaluation index which can truly reflect the psychological impact of an odor. To find out the relationship between the odor concentration (OC) and hedonic tone (H), dimethyl disulfide, limonene and butyl acetate were presented as typical odorants with different characters. A panel of 16 persons was engaged to rate the hedonic tone of a series sample with various concentrations according to the nine-point scale. The relationship between the hedonic tone and OC was established based on a multivariate logistic regression analysis. The research results demonstrated that the smell of dimethyl disulfide is unpleasant at various concentration levels, and its perceived unpleasantness is increased with OC, and at the critical point (H = −0.5), the odor index of dimethyl disulfide is 0.5 (OC = 3 OUE·m−3). For limonene, its smell is pleasant when the odor index is between 1.4 and 3.3 (OC = 25~1995 OUE·m−3). For butyl acetate, the average results showed an unpleasant character with the corresponding odor index of 1.87 (OC = 74 OUE·m−3). Each odorant has a unique hedonic behavior curve from which the annoyance potential of different odorants can be clearly discriminated, with the order of dimethyl disulfide > butyl acetate > limonene. The regression equations showed a quadratic nonlinear function between the hedonic tone and OC.

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Banik, Chumki, Jacek A. Koziel i James Z. Li. "Simultaneous Chemical and Sensory Analysis of Domestic Cat Urine and Feces with Headspace Solid-Phase Microextraction and GC-MS-Olfactometry". Separations 8, nr 2 (31.01.2021): 15. http://dx.doi.org/10.3390/separations8020015.

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The association between humans and cats (Felis catus) is well known. This domestic animal is also known for its malodorous urine and feces. The complexity of the odorous urine and feces impacts human life by triggering the human sensory organ in a negative way. The objective of this research was to identify the volatile organic chemicals (VOCs) and associated odors in cat urine and feces using gas chromatography–mass spectrometry and simultaneous sensory analysis of fresh and aged samples. The solid-phase microextraction (SPME) technique was used to preconcentrate the VOCs emitted from urine or feces samples. Twenty-one compounds were identified as emitted from fresh urine, whereas 64 compounds were emitted from fresh feces. A contrasting temporal impact was observed in the emission of VOCs for urine and feces. On aging, the emission increased to 34 detected chemicals for stale urine, whereas only 12 chemicals were detected in stale feces. Not all compounds were malodorous; some compounds had a pleasant hedonic smell to the human nose. Although trimethylamine, low-molecular-weight organic acids, and ketones were contributors to the odor to some extent, phenolic compounds and aromatic heterocyclic organic N compounds generated the most intense odors and substantially contributed to the overall malodor, as observed by this study. This work might be useful to formulate cat urine and feces odor remediation approaches to reduce odor impacts.

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Clepce, M., K. Neumann, P. Martus, M. Nitsch, J. Wielopolski, A. Koch, J. Kornhuber, K. Reich i N. Thuerauf. "The Psychophysical Assessment of Odor Valence: Does an Anchor Stimulus Influence the Hedonic Evaluation of Odors?" Chemical Senses 39, nr 1 (9.11.2013): 17–25. http://dx.doi.org/10.1093/chemse/bjt050.

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Soussignan, Robert, i Benoist Schall. "Children's facial responsiveness to odors: Influences of hedonic valence of odor, gender, age, and social presence." Developmental Psychology 32, nr 2 (1996): 367–79. http://dx.doi.org/10.1037/0012-1649.32.2.367.

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Martel, Myra C., Stéphane P. Lemay, Bernardo Z. Predicala, Matthieu Girard, Martin Belzile, John Feddes, Richard Hogue i Stéphane Godbout. "Detailed Study of Odor from Pig Buildings to Improve Understanding of Biotrickling Filter Performance". Transactions of the ASABE 60, nr 6 (2017): 2151–62. http://dx.doi.org/10.13031/trans.12156.

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Abstract. Recently, bioreactors, such as biotrickling filters, have been used to reduce odor and gas emissions from livestock facilities. Considerable efforts have already been made over the years to evaluate and improve the efficiencies of bioreactors used for this purpose; however, no study has yet been published that attempts to provide a thorough assessment of the performance of bioreactors in eliminating most (if not all) of the gases exhausted from swine facilities. Thus, this study was conducted to obtain a better understanding of the performance of biotrickling filters in treating swine odors by conducting a comprehensive evaluation of their overall performance in removing odor and gaseous components. Evaluating the performance of biotrickling filters using persistent gaseous components, i.e., those that remain in the treated air and contribute to the malodor, helps identify areas of the treatment system that can still be potentially improved. The gaseous components monitored were ammonia (NH3), hydrogen sulfide (H2S), and volatile organic compounds (VOCs). Samples were collected from two four-week trials using three laboratory-scale pig chamber and biotrickling filter systems. The NH3 and H2S concentrations were measured using non-dispersive infrared and ultraviolet fluorescence analyzers, respectively, while VOCs were collected using adsorption tubes and analyzed by a gas chromatograph coupled with a mass spectrometer and an olfactory detection port (GC-MS-O). Samples for odor measurement were also collected and analyzed using a dynamic olfactometer. Linear regression and odor index were used to identify the odorants that had the largest odor impacts. Odor index is an integrated parameter that expresses the combined contributions of odor intensity and hedonic tone to the perceived odor. Of the 176 VOCs identified in the samples, the odor components that had the largest odor impacts included butanoic acid, 3-methylbutanoic acid, 2-methylbutanoic acid, 2-methylpropionic acid, pentanoic acid, p-cresol, 2,3-butanedione, and dimethyl sulfide. However, most of these substances were almost completely eliminated in the biotrickling filters, except p-cresol and dimethyl sulfide. This implies that optimizing the removal of poorly water-soluble components, such as p-cresol and dimethyl sulfide, could further improve the performance of biotrickling filters in treating swine odors. Keywords: Biotrickling filters, Removal efficiency, Swine odor components.

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Bensafi, Moustafa, Noam Sobel i Rehan M. Khan. "Hedonic-Specific Activity in Piriform Cortex During Odor Imagery Mimics That During Odor Perception". Journal of Neurophysiology 98, nr 6 (grudzień 2007): 3254–62. http://dx.doi.org/10.1152/jn.00349.2007.

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Although it is known that visual imagery is accompanied by activity in visual cortical areas, including primary visual cortex, whether olfactory imagery exists remains controversial. Here we asked whether cue-dependent olfactory imagery was similarly accompanied by activity in olfactory cortex, and in particular whether hedonic-specific patterns of activity evident in olfactory perception would also be present during olfactory imagery. We used functional magnetic resonance imaging to measure activity in subjects who alternated between smelling and imagining pleasant and unpleasant odors. Activity induced by imagining odors mimicked that induced by perceiving real odorants, not only in the particular brain regions activated, but also in its hedonic-specific pattern. For both real and imagined odors, unpleasant stimuli induced greater activity than pleasant stimuli in the left frontal portion of piriform cortex and left insula. These findings combine with findings from other modalities to suggest activation of primary sensory cortical structures during mental imagery of sensory events.

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Putri, Camelia Yuliani, Arief Sabdo Yuwono i Khairun Nisa. "Development of an Environmental Odour Nuisance Measurement Instrument Utilizing the Panel Method". IOP Conference Series: Earth and Environmental Science 1416, nr 1 (1.12.2024): 012022. https://doi.org/10.1088/1755-1315/1416/1/012022.

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Abstract Environmental odour is a significant element of air nuisance that can disrupt human well-being by irritating the nasal passages and negatively impacting their quality of life. The objective of the project is to develop an environmental odour nuisance measuring instrument utilizing the panel method. The measurement of environmental odour level was conducted using a survey or panel approach as well as by utilizing a smart sensor gas monitor to assess the NH3 and H2S gas concentrations. The odour nuisance measuring equipment was designed to facilitate the panelists in obtaining accurate odour impressions. The wind speed variations on the tool were categorized into three repetitions, i.e. the first repetition had a wind speed of 0 m/sec, the second repetition had a wind speed of 1 m/sec, whereas the third repetition had a wind speed of 2 m/sec. The panelists were categorized based on two factors, i.e. gender and age. A series of odour level measurements were conducted over a span of 5 consecutive days, using 5 distinct types of odour sources. The odour impression scores, ranked from the lowest to highest, are as follows: adult age category with an average score of - 2.6, female gender category with an average score of -2.4, school age children category with an average score of -2.3, and male gender category with an average score of -2.2. The highest NH3 and H2S gas concentrations detected by smart sensor gas monitor were 15 and 25.5 ppm in the third repetitions. The odor impression assessment of the four categories of panelists had no significant difference with a P-value > 0.05. The hedonism scale and odor gas concentration had a high correlation with R2 > 0.8.

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Herz, Rachel S., i Gerald C. Cupchik. "The Effect of Hedonic Context on Evaluations and Experience of Paintings". Empirical Studies of the Arts 11, nr 2 (lipiec 1993): 147–66. http://dx.doi.org/10.2190/36rg-0v9j-4y4g-7803.

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This study examined the proposition that the hedonic context within which paintings are viewed interacts with the hedonic quality of paintings to determine aesthetic evaluation. Hedonic context was manipulated using twelve positive and twelve negative odor cues in three different formats (odor alone, odor + name, name alone). The hedonic quality of paintings was manipulated using six positive, six negative and twelve neutral emotionally toned paintings. Twenty-four males and twenty-four females viewed each painting in the context of a different cue with half of the emotional cue-painting trials being hedonically congruent (e.g., pos-pos) and half hedonically incongruent (e.g., neg-pos). Following each cue-painting trial subjects provided their evaluations of the paintings along artistic (e.g., artistic quality, visual complexity) and subjective-emotional (e.g., personal meaningfulness, pleasantness, tense-relaxed) dimensions. As predicted, all aesthetic evaluations were intensified when the cue and painting were hedonically congruent. Moreover, evaluations of the most emotionally potent painting group (negative paintings) were least influenced by context, and women were more sensitive to congruency and emotional context in general than were men. The results were interpreted in accordance with prior research and principles in experimental psychology and aesthetics.

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Kamath, Vidyulata, Jeffrey S. Bedwell i Michael T. Compton. "Is the odour identification deficit in schizophrenia influenced by odour hedonics?" Cognitive Neuropsychiatry 16, nr 5 (wrzesień 2011): 448–60. http://dx.doi.org/10.1080/13546805.2011.552561.

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Kepler, Veit Frederik, Manuel S. Seet, Junji Hamano, Mariana Saba, Nitish V. Thakor, Stavros I. Dimitriadis i Andrei Dragomir. "Odor Pleasantness Modulates Functional Connectivity in the Olfactory Hedonic Processing Network". Brain Sciences 12, nr 10 (19.10.2022): 1408. http://dx.doi.org/10.3390/brainsci12101408.

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Olfactory hedonic evaluation is the primary dimension of olfactory perception and thus central to our sense of smell. It involves complex interactions between brain regions associated with sensory, affective and reward processing. Despite a recent increase in interest, several aspects of olfactory hedonic evaluation remain ambiguous: uncertainty surrounds the communication between, and interaction among, brain areas during hedonic evaluation of olfactory stimuli with different levels of pleasantness, as well as the corresponding supporting oscillatory mechanisms. In our study we investigated changes in functional interactions among brain areas in response to odor stimuli using electroencephalography (EEG). To this goal, functional connectivity networks were estimated based on phase synchronization between EEG signals using the weighted phase lag index (wPLI). Graph theoretic metrics were subsequently used to quantify the resulting changes in functional connectivity of relevant brain regions involved in olfactory hedonic evaluation. Our results indicate that odor stimuli of different hedonic values evoke significantly different interaction patterns among brain regions within the olfactory cortex, as well as in the anterior cingulate and orbitofrontal cortices. Furthermore, significant hemispheric laterality effects have been observed in the prefrontal and anterior cingulate cortices, specifically in the beta ((13–30) Hz) and gamma ((30–40) Hz) frequency bands.

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Anggraeni, Ristika Handarini, Deden Sudrajat, Burhanudin Malik i Viona Oktavia. "EFFECTS OF THE INCLUSION OF STAR GOOSEBERRY DRIED LEAF EXTRACT IN RATION ON EGG ORGANOLEPTIC VALUES OF LOCAL DUCK". Indonesian Journal of Applied Research (IJAR) 2, nr 3 (31.12.2021): 192–95. http://dx.doi.org/10.30997/ijar.v2i3.157.

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Duck egg is known to have an unpleasant fishy odor which often becomes a factor reducing its acceptance in public. This odor is resulted from lipid oxidation which can be avoided by using an antioxidant. This study was aimed at assessing the effects of the inclusion of star gooseberry (Sauropus androgynus) dried leaf extract in ration on egg organoleptic quality of local duck. The study was conducted in a completely randomized design with 4 treatments and 4 replicates. Sensory test by 60 semi-trained panelists and hedonic quality and hedonic tests were conducted. Data were subjected to a Kruskal-Wallis test. Results showed that treatments gave significant effects (P <0.05) on aroma (hedonic), yolk color, and aroma (hedonic quality). It was concluded that the inclusion of star gooseberry dried leaf extract by 1,5% in ration improved the quality of egg yolk color, egg aroma, and consumers’ preference. A further study on the effects of DSGLE on meat quality and protein digestibility in ducks was recommended.

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Spence, Charles. "Odour hedonics and the ubiquitous appeal of vanilla". Nature Food 3, nr 10 (18.10.2022): 837–46. http://dx.doi.org/10.1038/s43016-022-00611-x.

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Burlingame, G. A., I. H. Suffet, D. Khiari i A. L. Bruchet. "Development of an odor wheel classification scheme for wastewater". Water Science and Technology 49, nr 9 (1.05.2004): 201–9. http://dx.doi.org/10.2166/wst.2004.0571.

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Overall, in the air pollution control field, odor concentration and intensity as well as hedonic rating have been well studied to the point where some level of standardization is being developed or is already in place. However, there has been no standardization with respect to odor quality characterization. There is now sufficient understanding of the types of odorous compounds that can arise from wastewater treatment processes to develop an odor classification scheme. This article presents the first wastewater odor wheel or classification scheme that should form the foundation for the evolution of odor quality data reporting with links to chemical causes.

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Cecchetto, Cinzia, Elisa Dal Bò, Marilena Aiello, Florian Ph S. Fischmeister, Claudio Gentili i Sofia Adelaide Osimo. "Alexithymia modulates the attitudes towards odors but not the olfactory abilities or the affective reactions to odors". PLOS ONE 18, nr 6 (6.06.2023): e0278496. http://dx.doi.org/10.1371/journal.pone.0278496.

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Although emotion and olfaction are closely linked, only a few studies have investigated olfactory processing in alexithymia, a condition characterized by altered emotional processing. These results do not allow comprehensive conclusions on whether individuals with alexithymia present lower olfactory abilities or only altered affective reactions and awareness of odors. Three pre-registered experiments were conducted to clarify this relation. We assessed olfactory functions, the affective qualities of odors, the awareness of odors, the attitudes towards them, and the ability to form olfactory images in the mind. Bayesian statistics were used to assess differences between low, medium and high alexithymia groups, and Linear Mixed Models (LMMs) were applied to investigate the modulation of the affective and cognitive components of alexithymia. We observed that individuals with a high level of alexithymia presented the same olfactory abilities, and did not show differences in their rating of odors compared to individuals with low alexithymia levels, while they reported lower levels of social and common odor awareness and a more indifferent attitude towards odors. Olfactory imagery was not affected by alexithymia level, and the affective and cognitive components of alexithymia, when considered separately, modulated olfactory perception differently. Learning more about olfactory perception in individuals with alexithymia leads to a better understanding of how alexithymia impacts the perception of hedonic stimuli coming from different sensory modalities. Our results imply that treatment goals for alexithymia should be the enhancement of the conscious perception of odors, supporting the use of mindfulness-based protocols in the alexithymia treatment.

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Brand, Gérard, Virginie Haaz i Laurence Jacquot. "TRANSITIVITY OF ODOR PREFERENCES: CONSTANT AND PARTICULARITIES IN HEDONIC PERCEPTION". Journal of the Experimental Analysis of Behavior 98, nr 2 (wrzesień 2012): 191–97. http://dx.doi.org/10.1901/jeab.2012.98-191.

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Lonika Simbolon, Dinda Tessa, Putu Timur Ina i Gusti Ayu Kadek Diah Puspawati. "PENGARUH PERBANDINGAN TERIGU DAN PUREE BUAH NAGA MERAH (Hylocereus polyrhizus) TERHADAP KARAKTERISTIK DONAT". Jurnal Ilmu dan Teknologi Pangan (ITEPA) 9, nr 4 (29.12.2020): 400. http://dx.doi.org/10.24843/itepa.2020.v09.i04.p05.

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This research aimed to determine the effect of wheat flour and puree of red dragon fruit ratio on the characteristics of donut and obtain a ratio of wheat flour and puree of red dragon fruit which able to produce donut with the best characteristics. The Completely Randomized Design was used in this researched with the treatment ratio of wheat flour and puree of red dragon fruit which consisted of five levels, such as 100% : 0%, 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40%. The treatment was repeated 3 times to obtain 15 units of experiment. The datas were analyzed by analysis of variance and if the treatment had a significant effect, the Duncan Multiple Range Test were performed. The results showed that ratio of wheat flour and puree of red dragon fruit had a significant effect on water content, anthocyanin content, antioxidant activity, (L*), (a*), (b*), color (hedonic and scoring), texture (hedonic and scoring), tasted (hedonic), and overall acceptance (hedonic) and had no significant effect on odor (hedonic). Ratio of 60% wheat flour : 40% puree of red dragon fruit produced the best characteristic of donut, with the following criteria: 23.17% water content, 12.85mg/100g anthocyanin content, 64.58% antioxidant activity, 31.13 (L*), 41.33 (a*), 14.33 (b*), very red color and liked, odor and taste liked, very soft texture and liked, and overall acceptance liked.

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Both, R., K. Sucker, G. Winneke i E. Koch. "Odour intensity and hedonic tone - important parameters to describe odour annoyance to residents?" Water Science and Technology 50, nr 4 (1.08.2004): 83–92. http://dx.doi.org/10.2166/wst.2004.0227.

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The Guideline on Odour in Ambient Air has been in use for many years for odour regulation in Germany . The main parameter that the odour regulation authority has to take into account is the odour frequency expressed as odour hours per year. In the guideline, limit values are given for the maximum odour frequency per year. These limit values are based on field investigations in which significant relationships between odour impact and odour annoyance was found. In these investigations, odour intensity did not yield a better description of the degree of annoyance caused to the residents. The hedonic tone was not mentioned. In a new research project finished in 2003, the influence of odour intensity and hedonic tone, in addition to odour frequency, has been assessed. Two installations emitting pleasant odours, two emitting neutral and two emitting unpleasant odours, have been selected. In each case grid field measurements by a panel were carried out, and the annoyance of the residents was assessed using a special questionnaire. The results of this project are: (1) A new method to measure odour intensity and hedonic tone in the field with data record forms was developed and validated. With this method, reliable and reproducible results are obtained. (2) The parameter odour frequency based on the system of “odour hours” is suitable and sufficient to predict the odour annoyance caused by unpleasant/neutral odours. (3) In the case of pleasant odours, hedonic tone has an abundantly clear effect on the dose-response relationship between odour frequency and annoyance. Pleasant odours have a significant lower annoyance potential than unpleasant/neutral odours. (4) The odour intensity has no additional influence on this relationship. If odours are recognisable then they can cause annoyance.

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Sucker, Kirsten, Ralf Both, Michael Bischoff, Rainer Guski, Ursula Krämer i Gerhard Winneke. "Odor frequency and odor annoyance Part II: dose–response associations and their modification by hedonic tone". International Archives of Occupational and Environmental Health 81, nr 6 (29.09.2007): 683–94. http://dx.doi.org/10.1007/s00420-007-0262-4.

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Byliński, Hubert, Andrzej Sobecki i Jacek Gębicki. "The Use of Artificial Neural Networks and Decision Trees to Predict the Degree of Odor Nuisance of Post-Digestion Sludge in the Sewage Treatment Plant Process". Sustainability 11, nr 16 (15.08.2019): 4407. http://dx.doi.org/10.3390/su11164407.

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This paper presents the application of artificial neural networks and decision trees for the prediction of odor properties of post-fermentation sludge from a biological-mechanical wastewater treatment plant. The input parameters were concentrations of popular compounds present in the sludge, such as toluene, p-xylene, and p-cresol, and process parameters including the concentration of volatile fatty acids, pH, and alkalinity in the fermentation sludge. The analyses revealed that the implementation of artificial neural networks allowed the prediction of the values of odor intensity and the hedonic tone of the post-fermentation sludge at the level of 30% mean absolute percentage error. Application of the decision tree made it possible to determine what input parameters the fermentation feed should have in order to arrive at the post-fermentation sludge with an odor intensity <2 and hedonic tone >−1. It was shown that the aforementioned phenomenon was influenced by the following factors: concentration of p-xylene, pH, concentration of volatile fatty acids, and concentration of p-cresol.

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