Validation of New Methods of Using Simulated Whole-Body Movements as Implicit Indicators of Sound and Odor Preferences.

Would you get close to a stinky perfume bottle or to a loudspeaker producing noise? In this paper, we present two procedures that allowed us to assess the ability of auditory and olfactory cues to elicit automatic approach/avoidance reactions toward their sources. The procedures resulted from an adaptation of the Visual Approach/Avoidance by the Self Task (VAAST; Rougier et al., 2018), a task having the peculiarity of simulating approach/avoidance reactions by using visual feedback coming from the whole-body movements. In the auditory VAAST (Experiment 1), participants were instructed to move forward or backward from a loudspeaker that produced spoken words differentiated by their level of distortion and thus by their hedonic value. In the olfactory VAAST (Experiment 2), participants were asked to move forward or backward from a perfume bottle that delivered pleasant and unpleasant odors. We expected, consistent with the approach/avoidance compatibility effect, shorter latencies for approaching positive stimuli and avoiding negative stimuli. In both experiments, we found an effect of the quality of the emotional stimulus on forward actions of participants, with undistorted words and pleasant odors inducing faster forward movements compared with that for distorted words and unpleasant odors. Notably, our results further suggest that the VAAST can successfully be used with implicit instructions, i.e., without requiring participants to explicitly process the valence of the emotional stimulus (in Experiment 1) or even the emotional stimulus itself (in Experiment 2). The sensitivity of our procedures is analyzed and its potential in cross-modal and (contextualized) consumer research discussed.

Exogenous capture of visual spatial attention by olfactory-trigeminal stimuli.

The extent to which a nasal whiff of scent can exogenously orient visual spatial attention remains poorly understood in humans. In a series of seven studies, we investigated the existence of an exogenous capture of visual spatial attention by purely trigeminal (i.e., CO2) and both olfactory and trigeminal stimuli (i.e., eucalyptol). We chose these stimuli because they activate the trigeminal system which can be considered as an alert system and are thus supposedly relevant for the individual, and thus prone to capture attention. We used them as lateralized cues in a variant of a visual spatial cueing paradigm. In valid trials, trigeminal cues and visual targets were presented on the same side whereas in invalid trials they were presented on opposite sides. To characterize the dynamics of the cross-modal attentional capture, we manipulated the interval between the onset of the trigeminal cues and the visual targets (from 580 to 1870 ms). Reaction times in trigeminal valid trials were shorter than all other trials, but only when this interval was around 680 or 1170 ms for CO2 and around 610 ms for eucalyptol. This result reflects that both pure trigeminal and olfactory-trigeminal stimuli can exogenously capture humans' spatial visual attention. We discuss the importance of considering the dynamics of this cross-modal attentional capture.

Sustained effects of pleasant and unpleasant smells on resting state brain activity.

Research suggests that transient emotional episodes produces sustained effects on psychological functions and brain activity during subsequent resting state. In this fMRI study we investigated whether transient emotions induced by smells could impact brain connectivity at rest in a valence-specific manner. The results suggest a sustained reconfiguration of parts of the default mode network which become more connected with areas implicated in olfactory processing, emotional learning, and action control. We found lingering effects of odorants on subsequent resting state that predominantly involved connections of the precuneus with a network comprising the insula, amygdala, medial orbital gyrus. Unpleasant smells in particular predicted greater coupling between insula, hippocampal structures, and prefrontal cortex, possible reflecting enhanced aversive learning and avoidance motivation. More broadly, our study illustrates a novel approach to characterize the impact of smells on brain function and differentiate the neural signatures of their valence, during task-free rest conditions.

Sensitivity of Physiological Emotional Measures to Odors Depends on the Product and the Pleasantness Ranges Used.

Emotions are characterized by synchronized changes in several components of an organism. Among them, physiological variations provide energy support for the expression of approach/avoid action tendencies induced by relevant stimuli, while self-reported subjective pleasantness feelings integrate all other emotional components and are plastic. Consequently, emotional responses evoked by odors should be highly differentiated when they are linked to different functions of olfaction (e.g., avoiding environmental hazards). As this differentiation has been observed for contrasted odors (very pleasant or unpleasant), we questioned whether subjective and physiological emotional response indicators could still disentangle subtle affective variations when no clear functional distinction is made (mildly pleasant or unpleasant fragrances). Here, we compared the sensitivity of behavioral and physiological [respiration, skin conductance, facial electromyography (EMG), and heart rate] indicators in differentiating odor-elicited emotions in two situations: when a wide range of odor families was presented (e.g., fruity, animal), covering different functional meanings; or in response to a restricted range of products in one particular family (fragrances). Results show clear differences in physiological indicators to odors that display a wide range of reported pleasantness, but these differences almost entirely vanish when fragrances are used even though their subjective pleasantness still differed. Taken together, these results provide valuable information concerning the ability of classic verbal and psychophysiological measures to investigate subtle differences in emotional reactions to a restricted range of similar olfactory stimuli.

New Umami Amides: Structure-Taste Relationship Studies of Cinnamic Acid Derived Amides and the Natural Occurrence of an Intense Umami Amide in Zanthoxylum piperitum.

A series of aromatic amides were synthesized from various acids and amines selected from naturally occurring structural frameworks. These synthetic amides were evaluated for umami taste in comparison with monosodium glutamate. The effect of the substitution pattern of both the acid and the amine parts on umami taste was investigated. The only intensely umami-tasting amides were those made from 3,4-dimethoxycinnamic acid. The amine part was more tolerant to structural changes. Amides bearing an alkyl- or alkoxy-substituted phenylethylamine residue displayed a clean umami taste as 20 ppm solutions in water. Ultraperformance liquid chromatography coupled with a high quadrupole-Orbitrap mass spectrometer (UPLC/MS) was subsequently used to show the natural occurrence of these amides. (E)-3-(3,4-Dimethoxyphenyl)-N-(4-methoxyphenethyl)acrylamide was shown to occur in the roots and stems of Zanthoxylum piperitum, a plant of the family Rutaceae growing in Korea, Japan, and China.

The mere exposure effect depends on an odor's initial pleasantness.

The mere exposure phenomenon refers to improvement of one's attitude toward an a priori neutral stimulus after its repeated exposure. The extent to which such a phenomenon influences evaluation of a priori emotional stimuli remains under-investigated. Here we investigated this question by presenting participants with different odors varying in a priori pleasantness during different sessions spaced over time. Participants were requested to report each odor's pleasantness, intensity, and familiarity. As expected, participants became more familiar with all stimuli after the repetition procedure. However, while neutral and mildly pleasant odors showed an increase in pleasantness ratings, unpleasant and very pleasant odors remained unaffected. Correlational analyses revealed an inverse U-shape between the magnitude of the mere exposure effect and the initial pleasantness of the odor. Consequently, the initial pleasantness of the stimuli appears to modulate the impact of repeated exposures on an individual's attitude. These data underline the limits of mere exposure effect and are discussed in light of the biological relevance of odors for individual survival.

Mapping axillary microbiota responsible for body odours using a culture-independent approach.

BACKGROUND: Human axillary odour is commonly attributed to the bacterial degradation of precursors in sweat secretions. To assess the role of bacterial communities in the formation of body odours, we used a culture-independent approach to study axillary skin microbiota and correlated these data with olfactory analysis. RESULTS: Twenty-four Caucasian male and female volunteers and four assessors showed that the underarms of non-antiperspirant (non-AP) users have significantly higher global sweat odour intensities and harboured on average about 50 times more bacteria than those of AP users. Global sweat odour and odour descriptors sulfury-cat urine and acid-spicy generally increased from the morning to the afternoon sessions. Among non-AP users, male underarm odours were judged higher in intensity with higher fatty and acid-spicy odours and higher bacterial loads. Although the content of odour precursors in underarm secretions varied widely among individuals, males had a higher acid: sulfur precursor ratio than females did. No direct correlations were found between measured precursor concentration and sweat odours. High-throughput sequencing targeting the 16S rRNA genes of underarm bacteria collected from 11 non-AP users (six females and five males) confirmed the strong dominance of the phyla Firmicutes and Actinobacteria, with 96% of sequences assigned to the genera Staphylococcus, Corynebacterium and Propionibacterium. The proportion of several bacterial taxa showed significant variation between males and females. The genera Anaerococcus and Peptoniphilus and the operational taxonomic units (OTUs) from Staphylococcus haemolyticus and the genus Corynebacterium were more represented in males than in females. The genera Corynebacterium and Propionibacterium were correlated and anti-correlated, respectively, with body odours. Within the genus Staphylococcus, different OTUs were either positively or negatively correlated with axillary odour. The relative abundance of five OTUs (three assigned to S. hominis and one each to Corynebacterium tuberculostearicum and Anaerococcus) were positively correlated with at least one underarm olfactory descriptor. CONCLUSIONS: Positive and negative correlations between bacterial taxa found at the phylum, genus and OTU levels suggest the existence of mutualism and competition among skin bacteria. Such interactions, and the types and quantities of underarm bacteria, affect the formation of body odours. These findings open the possibility of developing new solutions for odour control.

How incorporation of scents could enhance immersive virtual experiences.

Under normal everyday conditions, senses all work together to create experiences that fill a typical person's life. Unfortunately for behavioral and cognitive researchers who investigate such experiences, standard laboratory tests are usually conducted in a nondescript room in front of a computer screen. They are very far from replicating the complexity of real world experiences. Recently, immersive virtual reality (IVR) environments became promising methods to immerse people into an almost real environment that involves more senses. IVR environments provide many similarities to the complexity of the real world and at the same time allow experimenters to constrain experimental parameters to obtain empirical data. This can eventually lead to better treatment options and/or new mechanistic hypotheses. The idea that increasing sensory modalities improve the realism of IVR environments has been empirically supported, but the senses used did not usually include olfaction. In this technology report, we will present an odor delivery system applied to a state-of-the-art IVR technology. The platform provides a three-dimensional, immersive, and fully interactive visualization environment called "Brain and Behavioral Laboratory-Immersive System" (BBL-IS). The solution we propose can reliably deliver various complex scents during different virtual scenarios, at a precise time and space and without contamination of the environment. The main features of this platform are: (i) the limited cross-contamination between odorant streams with a fast odor delivery (< 500 ms), (ii) the ease of use and control, and (iii) the possibility to synchronize the delivery of the odorant with pictures, videos or sounds. How this unique technology could be used to investigate typical research questions in olfaction (e.g., emotional elicitation, memory encoding or attentional capture by scents) will also be addressed.

Sweet reward increases implicit discrimination of similar odors.

Stimuli associated with emotional events signal the presence of potentially relevant situations, thus learning to rapidly identify this kind of stimuli can be highly beneficial. It has been demonstrated that individuals acquire a better perceptual representation of stimuli associated with negative and threatening emotional events. Here we investigated whether the same process occurs for stimuli associated with positive and rewarding emotional events. We used an appetitive Pavlovian conditioning paradigm during which one of two perceptually non-distinguishable odors was associated with a rewarding taste (i.e., chocolate). We investigated whether appetitive conditioning could improve the recognition of the odor associated with the reward, rendering it discriminable from its similar version that was never associated with the reward. Results revealed a dissociation between explicit perception and physiological reactions. Although participants were not able to explicitly perceive a difference, they reacted faster, inhaled more and had higher skin conductance responses when confronted with the reward-associated odor compared to its similar version that was never associated with the reward. Our findings have demonstrated that positive emotional associations can improve the implicit perceptual representation of odors, by triggering different physiological responses to odors that do not seem to be otherwise distinguishable.

Choice both affects and reflects preferences.

The free-choice paradigm is a widely used paradigm in psychology. It has been used to show that after a choice between two similarly pleasant stimuli, the pleasantness of the chosen one tends to increase, whereas the pleasantness of the rejected one tends to decrease-a spreading of alternatives. However, the methodological validity of the free-choice paradigm to study choice-induced preference change has recently been seriously questioned [Chen, K. M., & Risen, J. L. (2010). How choice affects and reflects preferences: Revisiting the free-choice paradigm. Journal of Personality and Social Psychology, 99, 573-594. doi:10.1037/a0020217]. According to this criticism, the classically reported spreading of alternatives between the first and second rating sessions cannot be unambiguously interpreted to reflect a true change in preferences and can be observed even for completely static preferences. Here, we used two measurement sequences, a classical Rating 1-choice-Rating 2 sequence and a control Rating 1-Rating 2-choice sequence, to disentangle the spreading of alternatives driven by the effect of choice from the artefactual effect highlighted by Chen and Risen. In two studies using different stimulus material (faces and odours), we find that choice has a robust modulatory impact on preferences for rejected odours, but not for chosen odours and not for faces.

Variability of affective responses to odors: culture, gender, and olfactory knowledge.

Emotion and odor scales (EOS) measuring odor-related affective feelings were recently developed for three different countries (Switzerland, United Kingdom, and Singapore). The first aim of this study was to investigate gender and cultural differences in verbal affective response to odors, measured with EOS and the usual pleasantness scale. To better understand this variability, the second aim was to investigate the link between affective reports and olfactory knowledge (familiarity and identification). Responses of 772 participants smelling 56-59 odors were collected in the three countries. Women rated odors as more intense and identified them better in all countries, but no reliable sex differences were found for verbal affective responses to odors. Disgust-related feelings revealed odor-dependent sex differences, due to sex differences in identification and categorization. Further, increased odor knowledge was related to more positive affects as reported with pleasantness and odor-related feeling evaluations, which can be related to top-down influences on odor representation. These top-down influences were thought, for example, to relate to beliefs about odor properties or to categorization (edible vs. nonedible). Finally, the link between odor knowledge and olfactory affect was generally asymmetrical and significant only for pleasant odors, not for unpleasant ones that seemed to be more resistant to cognitive influences. This study, for the first time using emotional scales that are appropriate to the olfactory domain, brings new insights into the variability of affective responses to odors and its relationship to odor knowledge.

When flexibility is stable: implicit long-term shaping of olfactory preferences.

Preferences are traditionally assumed to be stable. However, empirical evidence such as preference modulation following choices calls this assumption into question. The evolution of such postchoice preference over long time spans, even when choices have been explicitly forgotten, has so far not been studied. In two experiments, we investigated this question by using a variant of the free choice paradigm: In a first session, participants evaluated the pleasantness of a number of odors. We then formed pairs of similarly rated odors, and asked participants to choose their favorite, for each pair. Participants were then presented with all odors again, and asked for another pleasantness rating. In a second session 1 week later, a third pleasantness rating was obtained, and participants were again asked to choose between the same options. Results suggested postchoice preference modulation immediately and 1 week after choice for both chosen and rejected options, even when choices were not explicitly remembered. A third experiment, using another paradigm, confirmed that choice can have a modulatory impact on preferences, and that this modulation can be long-lasting. Taken together, these findings suggest that although preferences appear to be flexible because they are modulated by choices, this modulation also appears to be stable over time and even without explicit recollection of the choice. These results bring a new argument to the idea that postchoice preference modulation could rely on implicit mechanisms, and are consistent with the recent proposal that cognitive dissonance reduction could to some extent be implicit.

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.

Exploring natural products for new taste sensations.

This paper discusses the discovery of uncommon taste or trigeminal active compounds and their associated sensory analysis using human tasting panels with the aim of enhancing the overall taste experience whilst reducing where possible the sugar and salt content of foods. The first example outlines the discovery of the sensory quality attributes of (R)-2-(carboxymethylamino)propanoic acid, named (R)-strombine, as assessed by a panel of 47 subjects to confirm its contribution to the typical taste of scallop muscle. The second example discusses the pungency and trigeminal effect of polygodial, which is compared with piperine and capsaicin, as well as the elucidation of a new structure eliciting a trigeminal effect, (+/-)-trans-2,3,3a,7a-tetrahydro-1 H-indene-4-carbaldehyde, discovered in Amomum tsao-ko. Finally, the time intensity trigeminal effect of (-)-menthol is compared with (1R,2RS,4RS)-1-isopropyl-4-methylbicyclo[3.1.0]hexan-2-ol, named dihydroumbellulol, a new cooling compound obtained by hemi-synthesis from umbellulone extracted from Umbellularia californica Nutt.

Affective dimensions of odor perception: a comparison between Swiss, British, and Singaporean populations.

Do affective responses to odors vary as a function of culture? To address this question, we developed two self-report scales in the United Kingdom (Liverpool: LEOS) and in Singapore (city of Singapore: SEOS), following the same procedure as used in the past to develop the Geneva Emotion and Odor Scale (GEOS: Chrea, Grandjean, Delplanque et al., 2009). The final scales were obtained by a three-step reduction of an initial pool of 480 affective terms, retaining only the most relevant terms to describe odor-related subjective affective states and comprised of six (GEOS) or seven affective dimensions (LEOS and SEOS). These included dimensions that were common to the three cultures (Disgust, Happiness Well-being, Sensuality Desire, and Energy), common to the two European samples (Soothing Peacefulness), and dimensions that were culture specific (Sensory Pleasure in Geneva; Nostalgia and Hunger Thirst in Liverpool; Intellectual Stimulation, Spirituality, and Negative Feelings in Singapore). A comparative approach showed that the dimensional organization of odor-related affective terms in a given culture better explained data variability for that culture than data variability for the other cultures, thus highlighting the importance of culture-specific tools in the investigation of odor-related affect.

Hemisynthesis of dihydroumbellulols from umbellulone: new cooling compounds.

Although menthol is a common ingredient used in food products, other molecules also evoke coolness through stimulation of the somatosensory system. To discover new molecules having cooling properties, we virtually screened the chemical structures of terpenes and sesquiterpenes to find structures that are similar to (-)-menthol. We realized that dihydroumbellulols could be good candidates. Although their occurrence was reported in Hyptis pectinata Poit, we were unable to obtain these molecules from the plant or to prove their natural occurrence. Therefore, we extracted (-)-(R)-umbellulone from Umbellularia californica Nutt. The (-)-(R)-umbellulone was reduced to prepare (1R,2R/S)-1-isopropyl-4-methylbicyclo[3.1.0]hex-3-en-2-ol, (1R,4R/S)-1-isopropyl-4-methylbicyclo[3.1.0]hexan-2-one, and (1R,2RS,4RS)-1-isopropyl-4-methylbicyclo[3.1.0]hexan-2-ols, named dihydroumbellulols. Sensory analysis suggested that (1R,2R,4S)-dihydroumbellulol has a pleasant, trigeminal cooling effect, about 2-3 times less cooling than (-)-menthol, with a weak odor slightly reminiscent of eucalyptol. In addition, a previously unreported compound was discovered, (-)-(1R)-1-isopropyl-4-methylenebicyclo[3.1.0]hexan-2-one.

I'm no longer torn after choice: how explicit choices implicitly shape preferences of odors.

Several studies have shown that preferences can be strongly modulated by cognitive processes such as decision making and choices. However, it is still unclear whether choices can influence preferences of sensory stimuli implicitly. This question was addressed here by asking participants to evaluate odors, to choose their preferred odors within pairs, to reevaluate the odors, and to perform an unexpected memory test. Results revealed, for the first time in the study of olfaction, the existence of postchoice preference changes, in the sense of an overvaluation of chosen odors and a devaluation of rejected ones, even when choices were forgotten. These results suggest that chemosensory preferences can be modulated by explicit choices and that such modulation might rely on implicit mechanisms. This finding rules out any explanation of postchoice preference changes in terms of experimental demand and strongly challenges the classical cognitive-dissonance-reduction account of such preference changes.

Taste contribution of (R)-strombine to dried scallop.

A broth of dried scallop adductor muscles was prepared. Tasters appreciated the typical seafood, sweet, slightly umami taste of scallop, which is difficult to reproduce with common ingredients. Therefore, the broth was fractionated and, guided by multiple tastings, we isolated a sweet, umami, delicious fraction. This fraction contained glycine, alanine, and (R)-strombine ((R)-2-(carboxymethylamino)propanoic acid). (R) and (S)-strombine were prepared, and a sensory analysis with 47 judges demonstrated that the taste thresholds were 0.5 g/L for (R)-strombine and 0.7 g/L for (S)-strombine. The sensory attributes were described as salty and umami.

Sequential unfolding of novelty and pleasantness appraisals of odors: evidence from facial electromyography and autonomic reactions.

We investigated the effects of odors on appraisal processes and consequent emotional responses. The main goal was to test whether an odor is detected as novel or familiar before it is evaluated as pleasant or unpleasant. Participants performed a recognition task in which they were presented with pairs of unpleasant or pleasant odors (sample and target odors). Within a pair, the sample and target were either identical or different to assess participants' novelty detection; unpleasant and pleasant target odors were contrasted to examine participants' appraisal of intrinsic pleasantness. We measured facial expressions using electromyography and physiological reactions using electrocardiogram and electrodermal activity in response to odors. The earliest effects on facial muscles and heart rate occurred in response to novelty detection. Later effects on facial muscles and heart rate were related to pleasantness evaluation. This study is the first to demonstrate the existence of a sequence of appraisal checks for odors eliciting emotional reaction.

Mapping the semantic space for the subjective experience of emotional responses to odors.

Two studies were conducted to examine the nature of the verbal labels that describe emotional effects elicited by odors. In Study 1, a list of terms selected for their relevance to describe affective feelings induced by odors was assessed while participants were exposed to a set of odorant samples. The data were submitted to a series of exploratory factor analyses to 1) reduce the set of variables to a smaller set of summary scales and 2) get a preliminary sense of the differentiation of affective feelings elicited by odors. The goal of Study 2 was to replicate the findings of Study 1 with a larger sample of odorant samples and participants and to validate the preliminary model obtained in Study 1 by using confirmatory factor analysis. Overall, the findings point to a structure of affective responses to odors that differs from the classical taxonomies of emotion such as posited by discrete or bidimensional emotion theories. These findings suggest that the subjective affective experiences or feelings induced by odors are structured around a small group of dimensions that reflect the role of olfaction in well-being, social interaction, danger prevention, arousal or relaxation sensations, and conscious recollection of emotional memories.