Evidence that phenomenal olfactory content exceeds what can later be accessed |
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| Institution: | 1. Department of Medicine, Vanderbilt University Medical Center, Nashville, TN, USA;2. Department of Biomedical Informatics, Vanderbilt University Medical Center, USA;3. Department of Pediatrics, Vanderbilt University Medical Center, USA;4. School of Nursing, Vanderbilt University, Nashville, TN, USA;5. Department of Health, State of Tennessee, USA;6. Vanderbilt Institute for Clinical and Translational Research, Vanderbilt University Medical Center, USA;7. Center for Health Services Research, Institute for Medicine and Public Health, Vanderbilt University, USA;8. Department of Psychiatry, Vanderbilt University Medical Center, USA;1. Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand;2. Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, R3T 2N2, Canada;1. College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China;2. Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, China;3. Department of Food, Nutrition and Package Science, Clemson University South Carolina, Washington, DC 29634, USA;4. Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen 361021, China;1. College of Food Science and Technology, Ocean University of China, No. 5 Yu Shan Road, Qingdao, Shandong Province, 266003, PR China;2. Laboratory for Marine Drugs and Bioproducts, Pilot National Laboratory for Marine Science and Technology, Qingdao, Shandong Province, 266237, PR China;3. Technology Center of Qingdao Customs District, No.83 Xinyue Road, Qingdao, Shandong Province, 266002, PR China;4. Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Ctra. de Utrera, km 1, Sevilla, 41013, Spain |
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| Abstract: | Visual experience is information rich, but only a small proportion is available for later access. We tested for this distinction in olfaction. In two experiments (E1&2), participants undertook trials rating an odor’s features (e.g., how banana-like?), the during-smelling-profile, followed by an after-smelling-profile, upon the odor’s removal. On some trials during and after-smelling-profiles were identical and on others they were different. Each trial with a particular odor was repeated. For half the odors both trials were identical (congruent) and for the remainder, one was different and the other identical (incongruent). Crucially, the after-smelling-profile was always the same for each odor, allowing reliability to be measured. E1&2 revealed that incongruent profiles were the least reliable. Attempting to access particular odor features in an odor’s absence is harder if those features were not attended during smelling. This suggests more information is available during smelling, than can be accessed after the odors removal. |
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| Keywords: | Olfaction Phenomenal consciousness Access consciousness |
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