Odour memory and odour hedonics in children

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.     

Olfactory hedonic context affects both self-report and behavioural indices of palatability

Prior exposure to either a pleasant or unpleasant context may affect later hedonic judgments of a common target stimulus. We explored whether this effect translates into behaviour in the chemical senses. In experiment 1 participants experienced either a pleasant or unpleasant set of odours or pictures, followed by an unfamiliar odour. After self-report hedonic evaluations of the odour, participants were allowed to drink it in solution, followed by a further evaluation of its flavour. Participants reported liking the odour less after smelling pleasant odours and drank less of it too, relative to the unpleasant context. There was no differential context effect for emotive pictures. Experiment 2 replicated these effects, but also included a no-context control. This revealed that the consumption effect was localised to the pleasant olfactory context, whilst contextual effects for liking ratings were primarily localised to the unpleasant olfactory context. In conclusion, hedonic context affects both self-report and behaviour, but not in the same way.     

Scented memories of literature

This study examined the effects on recall of story details of congruity or incongruity between the hedonic valence of literary texts and odours inhaled while reading them. During the reading session, 24 undergraduates (12 males and 12 females) read two passages involving positive subject matter and two with negative subject matter while sniffing pleasant or unpleasant odours in a within-subject fully counterbalanced design. Subjects rated their experience of each text on eleven 7-point scales. During the test session 48 hours later, subjects read a two-word title associated with each of the passages and inhaled the odour that was paired with it in the reading session. They also rated their experience on six of the scales that had been used during the reading session. Results showed that hedonic congruence between the passage and the odour fostered enhanced recall during the test session. The combination of positive subject matter and positive odour was reflected in more accurate recall of character details, while pairing negative subject matter and negative odour resulted in more accurate recall of setting details. Regression analysis showed that overall recall accuracy was increased by identifying with the characters in the stories and for passages that were found pleasing and personally meaningful. Consistent with the literature on implicit learning involving odours, recall accuracy varied inversely with perceived odour intensity. Implicit learning involving odours and literary passages is therefore fostered by unity in the reading experience.     

Scented memories of literature

This study examined the effects on recall of story details of congruity or incongruity between the hedonic valence of literary texts and odours inhaled while reading them. During the reading session, 24 undergraduates (12 males and 12 females) read two passages involving positive subject matter and two with negative subject matter while sniffing pleasant or unpleasant odours in a within‐subject fully counterbalanced design. Subjects rated their experience of each text on eleven 7‐point scales. During the test session 48 hours later, subjects read a two‐word title associated with each of the passages and inhaled the odour that was paired with it in the reading session. They also rated their experience on six of the scales that had been used during the reading session. Results showed that hedonic congruence between the passage and the odour fostered enhanced recall during the test session. The combination of positive subject matter and positive odour was reflected in more accurate recall of character details, while pairing negative subject matter and negative odour resulted in more accurate recall of setting details. Regression analysis showed that overall recall accuracy was increased by identifying with the characters in the stories and for passages that were found pleasing and personally meaningful. Consistent with the literature on implicit learning involving odours, recall accuracy varied inversely with perceived odour intensity. Implicit learning involving odours and literary passages is therefore fostered by unity in the reading experience.     

Inhibition of evaluative and perceptual odour–taste learning by attention to the stimulus elements

Pairing of odours and tastes in solution results in the odour taking on the taste's hedonic and perceptual properties. Theoretical accounts of such conditioning propose that the stimulus elements form a configuration with hedonic and/or perceptual properties. One implication of this account is that configural binding may be inhibited by allocation of attention to the individual elements during conditioning (analytical attention). This was tested here by training participants to attend analytically or synthetically during pairing of odours with either sucrose or water. Differential conditioning effects for sucrose- and water-paired odours were seen only in the synthetic group, with sucrose-paired odours increasing in both smelled sweetness and liking. These data support configural models as explanations for these forms of associative learning and emphasize the role of top-down processes in mediating transfer of perceptual and hedonic properties from tastes to odours.     

Acquired hedonic and sensory characteristics of odours: Influence of sweet liker and propylthiouracil taster status

Repeated pairings of novel food-related odours with sweet tastes can result in enduring changes in sweetness of the odour alone, but have less consistent effects on odour liking. Variation in ability to taste propylthiouracil (PROP) might account for this, since PROP supertasters (ST) have been reported both to experience stronger sweetness intensity and to be more likely to dislike sweetness than do PROP nontasters (NT). Alternatively, individual differences in liking for sweetness may transfer to sweet-paired odours independently of PROP sensitivity. To explore this, evaluations of sucrose, saccharin, and PROP solutions were used to classify 92 volunteers as either sweet likers or dislikers and as PROP ST, NT, or medium tasters (MT). Changes in pleasantness of odours that had been paired with the taste of saccharin increased in sweet likers but decreased in dislikers. Odour sweetness increased regardless of PROP taster or sweet liker status. PROP ST rated saccharin as more bitter than did other taster groups and also showed greater increases in acquired bitterness of the saccharin-paired odour. Overall, these data suggest that individual differences in evaluation of saccharin reliably predict subsequent changes in evaluation of saccharin-paired odours, with hedonic changes corresponding with liking for sweet tastes and sensory changes reflecting differences in sensory quality between PROP taster groups.     

Phenomenological differences between familiar and unfamiliar odours

Unfamiliar odours are harder to discriminate than familiar odours. We explored the phenomenal basis of this difference. In experiments la and 1b, participants profiled odour quality for two sets of familiar and unfamiliar odours. In both cases unfamiliar odours were redolent of more odour qualities than familiar stimuli. In experiment 2, participants received (i) a set of familiar and unfamiliar odours and learnt their names, and (ii) a further set of familiar and unfamiliar odours to which they were exposed. Participants then profiled these stimuli as well as a further unexposed set of familiar and unfamiliar odours. Exposure, but not naming, led to a significantly smaller difference between the familiar and unfamiliar stimuli, in terms of their redolence to other odours, when compared to unexposed control stimuli. Unfamiliar exposed odours were also judged as less redolent than unexposed unfamiliar odours. These observations are consistent with a mnemonic basis for odour-quality perception.     

Developmental differences in memory for cross‐modal associations

Associative learning is critical to normal cognitive development in children. However, young adults typically outperform children on paired‐associate tasks involving visual, verbal and spatial location stimuli. The present experiment investigated cross‐modal odour–place associative memory in children (7–10 years) and young adults (18–24 years). During the study phase, six odours were individually presented and paired with one of 12 spatial locations on a board. During the test phase, participants were presented with the six stimuli individually and were asked to place each stimulus on the correct spatial location. Children committed significantly more errors on the odour–place task than did young adults. However, item recognition memory for the odours or spatial locations involved in the odour–place associative memory task was similar between children and young adults. Therefore, poor odour–place associative memory in children did not result from impaired memory for the individual odours or spatial locations involved in the associations. The results suggest that cross‐modal associative memory is not fully developed in children.     

Reduced discriminability following perceptual learning with odours

In this experiment, the effects of prior experience on odour perception and discrimination were explored. Participants repeatedly sniffed a mixture composed of two odours, AX, as well as smelling two further odours alone, B and Y. After this training phase, participants were asked to rate the similarity of the odours A and X, B and Y, and a non-exposed pair C and Z. A and X were judged as significantly more alike than the other pairs. Exactly the same pattern emerged on a second test, in which participants were asked to select the odd odour out of sets of three. It was consistently harder for participants to pick the odd odour when the stimuli were drawn from the AX pair (eg A versus AX versus AX). Not only do these findings demonstrate that prior experience can affect odour perception, a finding not predicted by theories of odour perception based solely upon the physiochemical properties of odours, they also suggest that experience can act to selectively decrease discriminability.     

How to map the affective semantic space of scents

The investigation of the semantic space associated with subjective affective experiences or feelings linked to odour perception has recently emerged. Because of the specificity of the emotional effects of odours, the terms derived from traditional models of emotion are unlikely to optimally account for odour-associated feelings. In this study, sets of terms derived from two traditional models, basic emotions and valence by arousal by dominance dimensional emotions, were compared with a recently elaborated olfaction-specific set of terms (Geneva Emotion and Odour Scale; GEOS). Three main criteria were considered: (1) the feeling's intensity reported in response to odours; (2) the inter-rater agreement concerning the reported feelings; and (3) the power to discriminate feelings evoked by various odorous substances. The evidence strongly suggested that the set of terms proposed by GEOS outperformed the terms derived from the two classical models in measuring the subjective affective experience elicited by odours. These results are interpreted with respect to a good correspondence between the functions of olfaction and the meaning conveyed by GEOS terms.     

Experience dependent changes in odour-viscosity perception

One consequence of experiencing flavour — the combination of taste, smell and somatosensation that occurs during ingestion — is that it can result in perceptual changes for the odour component, when this is later smelled alone. One such change is the acquisition of taste-like properties, but whether odours can also acquire somatosensory-like qualities is largely unknown. Participants here were exposed to one odour sampled in a viscous solution, another sampled in a sweet/viscous solution, and a further odour sampled in water. The odour sampled in the sweet/viscous solution was, when later sniffed alone, judged to smell thicker and sweeter, than the other two odours. Similarly, when the sweet/viscous paired odour was added to a viscous solution, the combination was judged as more viscous, than the other two odours — and sweeter when added to a sweet solution. This experiment suggests that odours can acquire tactile-like somatosensory qualities and this may best occur when a taste is present during learning. Recent work indicates that tastes may be superior to somatosensory stimuli alone in promoting flavour binding, a seeming precondition for this type of learning.     

How to map the affective semantic space of scents

The investigation of the semantic space associated with subjective affective experiences or feelings linked to odour perception has recently emerged. Because of the specificity of the emotional effects of odours, the terms derived from traditional models of emotion are unlikely to optimally account for odour-associated feelings. In this study, sets of terms derived from two traditional models, basic emotions and valence by arousal by dominance dimensional emotions, were compared with a recently elaborated olfaction-specific set of terms (Geneva Emotion and Odour Scale; GEOS). Three main criteria were considered: (1) the feeling's intensity reported in response to odours; (2) the inter-rater agreement concerning the reported feelings; and (3) the power to discriminate feelings evoked by various odorous substances. The evidence strongly suggested that the set of terms proposed by GEOS outperformed the terms derived from the two classical models in measuring the subjective affective experience elicited by odours. These results are interpreted with respect to a good correspondence between the functions of olfaction and the meaning conveyed by GEOS terms.     

Effects of encoding strategy on long-term memory for odours

The effects of various encoding tasks on long-term recognition of odours were examined. Different groups of subjects were instructed (a) to form visual images of the source of the odour, (b) to generate the name of the odour and provide a dictionary-like definition, or (c) to describe a life episode of which the odour reminded them. A no-strategy control was simply told to try to remember the odours for a subsequent recognition test. One week later, subjects performed a yes-no recognition test for the odours. The second and third groups displayed significantly higher recognition than the controls. The visual imagery group did not differ significantly from the control group. The results seem to be accounted for best by dual coding theory.     

Olfactory awareness is positively associated to odour memory

We investigated the relationship between olfactory awareness and olfactory proficiency as determined by a set of standardised olfactory tasks. Olfactory awareness was indexed by scores in questionnaires focusing on odour interest, imagery ability, and prevalence of olfactory dreams. Nineteen subjects with high and 20 subjects with low odour awareness were presented with a set of standardised olfactory tasks: odour threshold, episodic odour recognition, and odour identification. The results showed that individuals with high odour awareness excelled in odour memory and identified more odours as compared with the low awareness group. Interestingly, odour naming ability exerted no influence on odour memory. Furthermore, high odour awareness was not related to a more sensitive olfactory sensory system as determined by olfactory threshold measurements.     

Development of a 15-item odour discrimination test (Düsseldorf Odour Discrimination Test)

A key function of the olfactory system is the detection of differences in odour quality. Therefore, a test was developed to assess odour discrimination ability in normosmic humans. Out of six monomolecular substances (capric acid, coumarin, eugenol, geraniol, phenylethyl alcohol, and vanillin) quaternary mixtures were prepared. Within one item, three odour mixtures were presented (triangle forced-choice procedure). The deviant odour contained the same substances as the two remaining odours; however, the proportions were changed. Study 1 (120 participants) aimed to select items that contribute to a high internal consistency. Study 2 (104 participants) assessed test-retest reliability, parallel test reliability and test validity. Out of 45 items, a 15-item test (Düsseldorf Odour Discrimination Test, DODT) with an internal consistency of 0.61 and medium item difficulties was prepared. The test-retest reliability of the DODT was 0.66 (test interval = 4 weeks) and the parallel test reliability 0.42. The DODT correlated significantly with the University of Pennsylvania Smell Identification Test and to a lesser extent with the phenylethyl alcohol odour threshold test. As the DODT did not correlate with the odour discrimination test of the Sniffin' Sticks, the two tests seem to measure different performances of the olfactory system.     

A limit in the processing of components in odour mixtures

We investigated the hypothesis that physiological limitations restrict the ability of humans to identify components in an odour mixture. Subjects were trained to identify the test odours, and were required to detect a single highly familiar odorant in stimuli consisting of one, four, eight, twelve, and sixteen odorants by using a selective-attention procedure. The stimuli were delivered by a computer-controlled sixteen-channel air-dilution olfactometer which provided samples of each of the sixteen odorants to be of equal perceived intensity for each subject. Identification fell to chance level when sixteen odorants were present. It is proposed that the profound loss of information was primarily due to inhibition of olfactory receptor cells by the odorants through competitive mechanisms, and the subsequent loss of odour identity through changes in the spatial code that may be used to identify odorants.     

Horses (Equus caballus) discriminate body odour cues from conspecifics

Knowledge about social recognition and memory in animals can help us to determine appropriate management and husbandry techniques. In this study, we used a habituation–discrimination procedure to investigate the ability of horses (Equus caballus) to distinguish between the body odour samples of unfamiliar conspecifics. To pick up body odour, we rubbed material on the coat of horses and presented these unknown body odours to 16 different conspecifics of the same sex and similar age. The test consisted of two successive two-min presentations of a sample from one individual (e.g. individual ‘A’) and a simultaneous presentation of samples from individual ‘A’ and a novel individual (e.g. individual ‘B’) during a final third presentation. The results showed that horses, regardless of sex, decreased the time they spent investigating conspecific body odour across the initial two presentations—demonstrating habituation. In the final presentation, the results demonstrated successful discrimination of the previously experienced odour because horses investigated the novel olfactory sample (‘B’) significantly more than the pre-exposed sample (‘A’). Taken together, these findings suggest, for the first time, that horses are able to discriminate two stimuli derived from body odours of unfamiliar conspecifics over short period of time.     

Intermodal blocking in honeybees

Previous findings of intramodal but not of intermodal blocking in foraging honeybees prompted a new series of experiments with colours, odours, a proximal visual landmark, and a localized geomagnetic anomaly as stimuli. In Experiments 1-2, the landmark was blocked by both colour and odour. In Experiments 3-6, the anomaly was blocked by both colour and odour, but the anomaly failed to block either colour or odour. In Experiments 7-8, the anomaly failed again to block either colour or odour even though it could be shown to develop substantial associative strength in the course of the training. The several instances of intermodal blocking bring the results for honeybees into closer agreement than before with the results for vertebrates. The failures of blocking seem understandable in terms of the relative salience of the stimuli employed without reference to modal relationships. An attentional interpretation is suggested.     

The discrimination of dog odours by humans

The domestic dog is able to identify both individual conspecifics, i.e. other dogs, and individual interspecifics, e.g. humans, by smell. Whilst humans can recognise individual members of their own species using olfactory information, it is unknown whether they can identify members of any other species in this manner. We examined the ability of humans to identify individual dogs by smell. Twenty-six dog owners were required to smell two blankets, one impregnated with the odour of their own dog, the other impregnated with the odour of an unfamiliar dog. Participants were required to indicate which of the odours smelt the strongest, which smelt the most pleasant, and which of the odours belonged to their own dog. Most of the participants (88.5%) were able to recognise the odour of their own dog. They showed no significant bias, however, in responding which of the odours they thought smelt the strongest or most pleasant. The results indicate that dogs produce odours that are individually distinctive to their owners, and highlight the fact that humans can recognise members of another species using olfactory cues--an ability presumably acquired without conscious effort.     

Compared to what? Effects of categorization on hedonic contrast

Test stimuli are rated less “good” following very good context stimuli than when presented either alone or following neutral context stimuli. This diminution in rating is calledhedonic contrast. In two experiments, the degree of hedonic contrast depended on how subjects were instructed to categorize context and test stimuli. Contrast was substantially attenuated if context and test stimuli were said to belong to different categories. The effect was demonstrated for beverages (Experiment 1) and birds (Experiment 2). Stimuli’s hedonic ratings were far less affected by other stimuli declared to belong to a different category than by stimuli declared to belong to a common category.