Subjective assessment of palatability, digestibility and emotions in healthy volunteers after ingestion of an iced dessert: preliminary report

Dietary habits can be influenced by several factors such as emotional status and food palatability represented by food smell, taste, texture, appearance and temperature. The aim of this study is to assess the palatability and digestibility of a coffee-flavored iced dessert ingested at the end of a standardized meal and its impact on emotional status in a sample of 30 healthy female volunteers. Thirty healthy female volunteers, after ENT and psychological assessment, were asked to fill in a Psycho-Emotional Questionnaire to assess their basal emotional pattern before the consumption of an iced coffee-flavored dessert after a standard meal. After the meal they filled in an Organoleptic-Sensory questionnaire, a Dynamic Digeribility questionnaire and again a Psycho-Emotional Questionnaire. In our study, most of the subjects found the tested coffee-flavoured iced dessert pleasant according to the Organoleptic-Sensorial Questionnaire (OSQ), in terms of taste, aspect, texture and smell; moreover, in 29 subjects the Dynamic Digestibility Questionnaire (DDQ) resulted in a good digestive experience. By means of the Psycho-Emotional Questionnaire (PEQ), an improvement of feelings and mood, associated with good data of digestibility and palatability was recorded. Although this observation is not statistically significant, the results seem to show a positive correlation between pleasure in eating such a product and emotional status. These data are preliminary and need further investigations on a larger population, in order to confirm this association, also in a mixed population, comparing male and female eating behaviour.     

Palatability, digestibility and emotional pattern in 60 healthy volunteers after ingestion of an iced dessert presented in four different flavours: a subjective evaluation

Several variables lead to changes in human and animal eating behaviour and food choices. A pivotal role is played by food palatability, represented by food, smell, taste, texture, appearance and temperature. The aim of our study is to assess the potential differences in palatability and digestibility of four different flavoured iced desserts, consumed at the end of a standardized meal, and their impact on the emotional status of 60 healthy volunteers. Sixty healthy volunteers, after ENT and psychological assessment, were asked to fill out a Psycho-Emotional Questionnaire (PEQ) to assess their basal emotional pattern before the consumption of an iced dessert at the end of a standard meal, after which they completed an Organoleptic-Sensory Questionnaire (OSQ), a Dynamic Digestibility Questionnaire (DDQ) and again the PEQ. Four different flavors (lemon, tangerine, pineapple and chocolate) were tested on 4 consecutive days on the same subjects. Most of the 60 subjects, by means of OSQ, found taste, aspect, texture and smell of the 4 flavours pleasant, lemon and tangerine were the freshest and lightest. The DDQ identified pineapple and chocolate dessert as those less digestible. By means of PEQ we recorded an improvement in joy, mood and activation, associated with good data of digestibility and palatability after the consumption of all flavors. Our data showed that all flavors improve joy, mood and activation, after their consumption, without statistically significant differences. However, among the tested flavours, lemon and tangerine appear to be the most pleasant and those which facilitate the digestive process.     

Effects of fibre on digestibility and passage time in callithricidae

The effects of fibre in a pelleted diet on food intake, digestibility of crude fibre, dry matter and energy, on passage time and consistency of faeces were studied in 2 species of Callithricidae, Callithrix jacchus and Saguinus fuscicollis. Coarse cellulose, microcellulose, wheat bran and shrimp meal (chitin = crude fibre) were tested in diets containing 2,4 and 6% total crude fibre, respectively. Digestibility and passage time were determined by inclusion of 0.5% Cr2O3 in the diet. Both celluloses had little influence on the digestibility of energy and dry matter. Digestibility of crude fibre was very low. Wheat bran led to evident depression of energy and dry matter digestibility. High digestibility of crude fibre occurred at the higher levels of inclusion in the diet. Shrimp meal was highly digested with little influence on digestibility of energy and dry matter, indicating considerable degradation of chitin. Wheat bran showed a marked effect, while microcellulose had no effect on passage time, consistency and volume of faeces.     

Effect of extrusion on trypsin inhibitor activity and nutrient digestibility of diets based on fish meal, soybean meal and white flakes

The effects of moist extrusion processing of diets containing fish meal (FM) and conventional defatted soybean meal (SBM) or untoasted defatted soybean meal (white flakes [WF]) on amino acid composition, trypsin inhibitor activity (TIA), and apparent total tract digestibility of nutrients were studied. Three diets with the nutritional characteristics of feeds for salmonid fish were formulated: one control based on FM as protein source and two others where 40% of total amino acids from FM were substituted by either SBM or WF. Each diet was fed to mink either as an unextruded mixture of the ingredients or as extruded pellets in order to determine the effect of extrusion processing. Extrusion did not change the amino acid composition of the diets significantly, but reduced the TIA of both diets containing soy products by approximately 76%. Intake of the unextruded WF diet was only one-third compared with the other diets. The dry matter concentration in faeces from mink fed diets containing soy products was significantly lower than in mink fed the FM diet. Digestibility of crude protein, all amino acids and fat was lower, but starch higher, in the unextruded WF diet than in the FM and SBM diets, whereas no significant differences were found among the extruded diets. Extrusion of the WF diet increased digestibility of protein and all amino acids. The greatest increase in digestibility after extrusion of the WF diet was observed for cysteine followed by tryptophan. Extrusion of the FM and SBM diets had no significant effect on amino acid digestibility. Digestibility of starch was, in general, increased by extrusion. It is concluded that the heat treatment involved in typical moist extrusion processing used for fish feed may be sufficient to inactivate most of the TIA in unheated soybean meal, and to increase digestibility of the protein in WF to approximately the same level as found for SBM and FM. Still, extrusion is a lenient process with minor effects on nutrient digestibility of diets containing fish meal or toasted soybean meal as major protein sources.     

Digestibility of wet cage layer excreta and an excreta-supplemented diet by cattle as determined by two methods

Digestibility studies were carried out with cattle to determine coefficients of digestibility for residual nutrients in wet cage layer excreta (CLE), and the effect of incorporating CLE in a maize silage-based diet, on nutrient digestibility. Two methods were used and compared — total collection, and the use of the recently identified internal marker, acid insoluble ash (AIASH).Digestibility coefficients for cage layer excreta were: dry matter, 74.0; organic matter, 73.1; crude protein, 76.8; energy 71.3; acid detergent fibre, 71.8%. Substituting CLE for soya bean meal or urea in the maize silage-based diet did not adversely affect nutrient digestibility. Comparable digestion coefficients were obtained with both the total collection method and the AIASH marker technique, confirming the results of others that the AIASH marker gives satisfactory estimates of nutrient digestibility.     

Effect of extrusion on trypsin inhibitor activity and nutrient digestibility of diets based on fish meal,soybean meal and white flakes

Abstract

The effects of moist extrusion processing of diets containing fish meal (FM) and conventional defatted soybean meal (SBM) or untoasted defatted soybean meal (white flakes [WF]) on amino acid composition, trypsin inhibitor activity (TIA), and apparent total tract digestibility of nutrients were studied. Three diets with the nutritional characteristics of feeds for salmonid fish were formulated: one control based on FM as protein source and two others where 40% of total amino acids from FM were substituted by either SBM or WF. Each diet was fed to mink either as an unextruded mixture of the ingredients or as extruded pellets in order to determine the effect of extrusion processing. Extrusion did not change the amino acid composition of the diets significantly, but reduced the TIA of both diets containing soy products by approximately 76%. Intake of the unextruded WF diet was only one-third compared with the other diets. The dry matter concentration in faeces from mink fed diets containing soy products was significantly lower than in mink fed the FM diet. Digestibility of crude protein, all amino acids and fat was lower, but starch higher, in the unextruded WF diet than in the FM and SBM diets, whereas no significant differences were found among the extruded diets. Extrusion of the WF diet increased digestibility of protein and all amino acids. The greatest increase in digestibility after extrusion of the WF diet was observed for cysteine followed by tryptophan. Extrusion of the FM and SBM diets had no significant effect on amino acid digestibility. Digestibility of starch was, in general, increased by extrusion. It is concluded that the heat treatment involved in typical moist extrusion processing used for fish feed may be sufficient to inactivate most of the TIA in unheated soybean meal, and to increase digestibility of the protein in WF to approximately the same level as found for SBM and FM. Still, extrusion is a lenient process with minor effects on nutrient digestibility of diets containing fish meal or toasted soybean meal as major protein sources.     

Apparent digestion coefficients for dry matter, protein and essential amino acids in terrestrial ingredients for Pacific shrimp Litopenaeus vannamei (Decapoda: Penaeidae)

Protein quality mainly depends on the essential amino acid (EAA) profile, but also on its bioavailability, because EAA digestibility is generally lower than the analyzed amounts. This information is needed in the aquaculture industry for aquafeed formulation. For this purpose, the apparent digestibility coefficients of dry matter, protein, and essential amino acids of eight feedstuffs of terrestrial origin were determined for the juvenile whiteleg shrimp Litopenaeus vannamei (15-19 g), using 1% chromic oxide as an inert marker. A reference diet was formulated and produced in the laboratory. Eight experimental diets were prepared each with 30% of one of the experimental ingredients added to the reference diet: casein, porcine byproduct meal poultry byproduct meal, corn meal, wheat gluten meal, soybean paste, sorghum meal, and wheat meal. The experiment consisted of a single-factor, completely randomized design with three replicates per treatment. Samples of ingredients, diets and feces were analyzed for nitrogen and amino acids. For amino acid assay, we used reverse-phase high performance liquid chromatography. To avoid partial loss of methionine and cystine, samples of ingredients, diets, and feces were oxidized with performic acid to methionine sulfone and cysteic acid prior to acid hydrolysis. The apparent dry matter and protein digestive utilization coefficients varied from 68% to 109% and from 70% to 103%, respectively. Apparent digestibility of protein for casein, soy paste, wheat meal and wheat gluten were very high (over 90%), corn gluten and poultry byproducts meal showed high protein digestibility (over 80%), but porcine byproducts meal and sorghum meal had low digestibility (76% and 70%, respectively). There was a reasonable, but not total, correspondence between apparent protein digestibility and average essential amino acid digestibility coefficients, except for arginine in corn gluten, phenylalanine and leucine in sorghum meal, phenylalanine in soy paste and lysine in wheat meal and poultry by-product meal. The most digestible feed ingredients for whiteleg shrimp were: wheat gluten, wheat meal and soy paste; poultry byproduct meal and corn gluten were less digestible and the lowest digestibility occurred in porcine byproduct meal and sorghum meal. Feedstuffs exhibited great variability in dry matter, protein and amino acid digestive utilization coefficients, which should be considered when formulating shrimp feeds.     

Ileal and total tract nutrient digestibility in blue foxes (Alopex lagopus) fed extruded diets containing different protein sources

This study compared apparent ileal and total tract digestibility of macronutrients and amino acids in blue foxes (Alopex lagopus) fed dry extruded diets. The control diet contained fish meal as the main protein source, while in the other diets 50% of the fish meal protein was replaced by not de-hulled solvent-extracted soybean meal, meat meal or bacterial protein meal. Ileal digestibility was obtained with animals modified with ileorectal anastomosis (IRA method). There were no significant differences in the average digestibility of CP, Lys, Trp, Val, Ala or Glu between IRA modified and intact animals. Average ileal digestibilities of His, Thr, Asp, Cys, Gly, Hyp, Pro, Ser, starch and total carbohydrates (CHO) were significantly lower compared with total tract values. Average ileal digestibility of Arg, Ile, Leu, Met, Phe, Tyr and crude fat was significantly higher than total tract digestibility. Digestibility measured in IRA modified animals showed less variability compared with values from intact animals. There were significant differences among diets in ileal as well as total tract digestibility of orude protein, most amino acids, starch and CHO, and in ileal digestibility of crude fat. Ileal crude protein digestibility of the diets ranged from 81.0-86.4% and total tract digestibility from 82.5-86.4%. Ileal amino acid digestibilities ranged from 70.1 (Asp) to 93.3% (Arg) and total tract values ranged from 72.8 (Cys) to 92.2% (Arg). Both ileal and total tract digestibilities of crude protein and most amino acids were significantly lower for diets containing meat meal or bacterial protein meal compared with the control fish meal-based diet and the diet with soybean meal. Although ileal digestibility may be more accurate than total tract digestibility in estimating the protein and amino acid supply in blue foxes, total tract digestibility may be acceptable because of numerically small differences between ileal and total tract digestibilities for protein and most amino acids. It was further concluded that ileal digestibilities of starch and CHO in the blue fox are lower than corresponding total tract digestibilities.     

Evaluation of effects (symptoms and palatability) after ingestion of "Gran Soleil" in healthy volunteers

A good digestion is essential to maintain a healthy status. It is known that physiological digestive processes could be improved by the ingestion of some medicinal plants, while specific foods can facilitate the occurrence of gastrointestinal symptoms. Moreover, sensory properties of food seem to also influence digestion. We assessed the influence on physiological digestive processes of two Gran Soleil (GS) products containing a mixture of digestive plant extracts, citrus juices and liquors. We evaluated, in 10 healthy volunteers, the eventual occurrence of gastrointestinal symptoms after their ingestion and measured their palatability. Ingestion of GS did not cause significant gastrointestinal symptoms. Moreover, the palatability median score shows a good appreciation of the products. In conclusion, it is possible to suppose that a product with a good palatability, able to support and maintain a good digestive condition, derives from the mixture of digestive herbs, citrus juices, liquor and other ingredients.     

Digestion of algae by Stegastes nigricans and Amphiprion akindynos (Pisces: Pomacentridae), with an evaluation of methods used in digestibility studies

An investigation of the digestive physiology of two species of damselfish (family Pomacentridae) was undertaken, comparing a herbivore Stegastes nigricans with an omnivore/ planktivore Amphiprion akindynos . Apparent digestibility of Enteromorpha flexuosa (Chlorophyta) was calculated using both total collection and a range of ash-marker methods. In addition, Van Soest's system of fibre analysis was used to determine the digestibility of algal cell walls. A comparison of total collection methods (comparing food intake v. faeces output) with ash-marker methods showed that the calculated digestibility estimate will depend on the method used. Total dry matter digestibilities varied from 75 to 20% for S. nigricans and from 79 to 15% for A. akindynos . Comparable ranges were obtained for organic matter, cell wall, nitrogen and soluble carbohydrate. Digestibility estimates calculated using total collection methods were larger and less variable than estimates calculated using ash-marker methods. Despite major methodological variation, there was no significant difference in the digestibility of algae between the two species.     

Diversity of Ruminococcus strains: a survey of genetic polymorphisms and plant digestibility

Twenty-three strains of Ruminococcus isolated from ruminants were assessed for digestive ability on different plants and purified cellulose. Genetic diversity was assessed by ERIC, REP and 16–23S rDNA spacer polymorphisms. All ruminococci could be typed by ERIC, REP or 16–23S rDNA spacer, but all three typing methods had to be used in concert to differentiate closely related strains. Digestibility of lucerne ( Medicago sativa ), rhodes grass ( Chloris gayana ) and spear grass ( Heteropogon contortus ) were assessed. Dry matter (DM) digestibility was highly correlated (> 0·93) with neutral detergent fibre (NDF) digestibility, but cellulose disc digestibility was a poor indicator of DM and NDF digestibility. Studies demonstrate the wide variation in ability of ruminococci to digest forages, and some recently isolated strains (Y1, LP-9155, AR67, AR71 and AR72) were superior to reference strains (FD-1 and Ra8). Multivariate analysis showed that groupings derived from genotyping data closely resembled those determined by digestibility data. This study indicated that ruminococci are diverse in digestive ability and genotype, and this diversity suggests that there may be highly fibrolytic strains in nature that could be utilized for animal production.     

Influence of feed provisioning prior to digesta sampling on precaecal amino acid digestibility in broiler chickens

A regression approach was applied to determine the influence of feed provisioning prior to digesta sampling on precaecal (pc) amino acid (AA) digestibility in broiler chickens. Soybean meal was used as an example test ingredient. Five feed-provisioning protocols were investigated, four with restricted provision and one with ad libitum provision. When provision was restricted, feed was provided for 30 min after a withdrawal period of 12 h. Digesta were sampled 1, 2, 4 and 6 h after feeding commenced. A diet containing 300 g maize starch/kg was prepared. Half or all the maize starch was replaced with soybean meal in two other diets. Average pc digestibility of all determined AA in the soybean meal was 86% for the 4 and 6-h protocols and 66% and 60% for the 2 and 1-h protocols, respectively. Average pc AA digestibility of soybean meal was 76% for ad libitum feed provision. Feed provisioning also influenced the determined variance. Variance in digestibility ranked in magnitude 1 h > ad libitum > 2 h > 6 h > 4 h for all AA. Owing to the considerable influence of feed-provisioning protocols found in this study, comparisons of pc AA digestibility between studies applying different protocols prior to digesta sampling must be treated with caution. Digestibility experiments aimed at providing estimates for practical feed formulation should use feed-provisioning procedures similar to those used in practice.     

How about Lunch? Consequences of the Meal Context on Cognition and Emotion

Although research addresses the effects of a meal’s context on food preference, the psychological consequences of meal situations are largely unexplored. We compared the cognitive and emotional effects of a restaurant meal eaten in the company of others to a solitary meal consumed in a plain office using pre- and post-tests analysis and controlling for the kind and amount of food consumed. Three tasks were conducted, measuring: (1) semantic memory (2) cognitive control and error monitoring, and (3) processing of emotional facial expressions. Covert processes in these tasks were assessed with event-related brain potentials. A mood rating questionnaire indicated a relaxation effect of the restaurant as compared to the plain meal situation. The restaurant meal increased sensitivity to threatening facial expressions and diminished cognitive control and error monitoring. No effects were observed for semantic memory. These findings provide the first experimental evidence that a restaurant meal with a social component may be more relaxing than a meal eaten alone in a plain setting and may reduce cognitive control.     

Low temperature pre-treatment of domestic sewage in an anaerobic hybrid or an anaerobic filter reactor

The ability of pigs to use nitrogen and energy in Bermuda grass was evaluated in order to assess whether Bermuda grass harvested from spray fields could be fed to pigs as a means to recycle nitrogen. Digestibility of Bermuda grass incorporated into corn-soybean meal diets was evaluated in heavy finishing pigs and gestating sows. Results suggest that Bermuda grass digestibility is negative in animals not adapted to a high-fiber diet. Enzymes improve this digestibility, but even with enzymes, nitrogen digestibility was poor. Pigs fed a diet containing 10% Bermuda grass required a one week adaptation period for maximal digestion; following adaptation, pigs can digest approximately 40% of the energy in Bermuda grass but none of the nitrogen. Feeding Bermuda grass to pigs as a means of recycling nitrogen is thus not recommended.     

Emotional Eating,Alexithymia, and Binge‐Eating Disorder in Obese Women

Objective: To investigate the relationships between alexithymia and emotional eating in obese women with or without Binge Eating Disorder (BED). Research Methods and Procedures: One hundred sixty‐nine obese women completed self‐report questionnaires, including the Beck Depression Inventory, the State Trait Anxiety Inventory, the Stress Perceived Scale, the Dutch Eating Behaviour Questionnaire, and the Toronto Alexithymia Scale. The presence of BED, screened using the Questionnaire of Eating and Weight Patterns, was confirmed by interview. Results: Forty obese women were identified as having BED. BED subjects and non‐BED subjects were comparable in age, body mass index, educational level, and socioeconomic class. According to the Dutch Eating Behaviour Questionnaire, BED subjects exhibited higher depression, anxiety, perceived stress, alexithymia scores, and emotional and external eating scores than non‐BED subjects. Emotional eating and perceived stress emerged as significant predictors of BED. The relationships between alexithymia and emotional eating in obese subjects differed between the two groups according to the presence of BED. Alexithymia was the predictor of emotional eating in BED subjects, whereas perceived stress and depression were the predictors in non‐BED subjects. Discussion: This study pointed out different relationships among mood, alexithymia, and emotional eating in obese subjects with or without BED. Alexithymia was linked to emotional eating in BED. These data suggest the involvement of alexithymia in eating disorders among obese women.     

Identification of a Low Digestibility δ-Conglutin in Yellow Lupin (Lupinus luteus L.) Seed Meal for Atlantic Salmon (Salmo salar L.) by Coupling 2D-PAGE and Mass Spectrometry

The need of quality protein in the aquaculture sector has forced the incorporation of alternative plant proteins into feeding diets. However, most plant proteins show lower digestibility levels than fish meal proteins, especially in carnivorous fishes. Manipulation of protein content by plant breeding can improve the digestibility rate of plant proteins in fish, but the identification of low digestibility proteins is essential. A reduction of low digestibility proteins will not only increase feed efficiency, but also reduce water pollution. Little is known about specific digestible protein profiles and/or molecular identification of more bioavailable plant proteins in fish diets. In this study, we identified low digestibility L. luteus seed proteins using Atlantic salmon (Salmo salar) crude digestive enzymes in an in vitro assay. Low digestibility proteins were identified by comparing SDS-PAGE banding profiles of digested and non-digested lupin seed proteins. Gel image analysis detected a major 12 kDa protein band in both lupin meal and protein isolate digested products. The 12 kDa was confirmed by 2D-PAGE gels and the extracted protein was analyzed with an ion trap mass spectrometer in tandem mass mode. The MS/MS data showed that the 12 kDa low digestibility protein was a large chain δconglutin, a common seed storage protein of yellow lupin. Comparison of the protein band profiles between lupin meal and protein isolates showed that the isolatation process did not affect the low digestibility of the 12 kDa protein.     

Fermented soybean meal increases nutrient digestibility via the improvement of intestinal function,anti-oxidative capacity and immune function of weaned pigs

The nutritional components of fermented soybean meal (FSBM) vary because of the complex process of microbial fermentation. The objective of this study was to investigate the nutritional value of FSBM from two sources and explore the mode of actions of FSBM on the improvement of nutrient digestibility with the measurements of digestive enzymes and serum biomarkers. Eight weaned barrows (initial BW: 14.12 ± 0.24 kg) equipped with T-cannula in the distal ileum were allotted to a duplicated 4 × 4 Latin-square design with four experimental diets and four periods. Four experimental diets included a soybean meal control diet, two FSBM diets, and a nitrogen-free diet. The two sources of FSBM increased the contents of CP, amino acid and lactic acid, while decreased the levels of anti-nutritional factors, including glycinin, β-conglycinin and trypsin inhibitors. Compared to soybean meal control diet, both FSBM diets significantly increased the apparent and standardised ileal digestibility of CP and amino acids (P < 0.05), increased the activities of lipase, maltase and invertase in digesta (P < 0.05), increased total antioxidant capacity, activities of glutathione peroxidase and superoxide dismutase, the levels of interleukin-4, IgA, IgG and IgM in serum (P < 0.05), while decreased the levels of diamine oxidase, malondialdehyde, interleukin-6, and interleukin-2 in serum (P < 0.05). Additionally, the standardised ileal digestibility of amino acids were highly correlated with the aforementioned digestive enzymes and health-related serum biomarkers. In summary, FSBM diets showed an improved nutritional value evidenced by the higher nutrient digestibility, which may be partially derived from its beneficial effects on intestinal integrity, anti-oxidative capacity and immune function.     

Palatability and digestibility of soya- and milk proteins in Callithricidae

4 protein sources were tested for palatability, digestibility, influence on bodyweight and consistency of faeces in Callithrix jacchus and Saguinus fuscicollis. The protein sources were incorporated at crude protein levels of 12, 17 and 22% in a pelleted diet. A banana supplement was also fed which reduced the total protein content to 10.7, 14.7 and 18.3%. The test diets, fed for 3 weeks, were well accepted with the milk proteins being slightly preferred. Consumption of the 12% protein pellets was greater than their 22% equivalents. True protein digestibility was calculated to be 97% for lactalbumin, 96% for casein, 90% for soy protein concentrate and 83% for soyabean meal. Changes in bodyweight were negligible. Dry matter of faeces varied between 25% (lactalbumin diets) and 28% (casein diets), but did not change with increasing protein intake. Increasing levels of cellulose, from 2.4 to 7.2% total crude fibre lowered the apparent protein digestibility from 84.3 to 79.2% and the digestibility of dry matter from 82.2 to 76.5%.     

The influence of feeding level and level of dietary inclusion on the digestibility of barley meal in the pig

Digestibility studies were undertaken with barley meal to examine the effect of levels of inclusion of 0.29 and 0.58 in a basal diet and feed levels of maintenance (560 g DM/d) and three times maintenance (1700 g DM/d).Apparent digestibility of gross energy and N did not vary with level of feeding but values calculated for barley by difference from a 0.58 inclusion in the basal diet were higher (P < 0.05) than those from a 0.29 inclusion. Coefficients obtained by regression were 0.783 for energy and 0.709 for N; the digestible energy value was 14.47 MJ/kg DM. The ratio of metabolisable to digestible energy was 0.968 and the content of digestible N was 12.3 g/kg DM.     

Mood induction with olfactory stimuli reveals differential affective responses in males and females

Olfactory perception is characterized by interpersonal variability.Although gender has been identified as a potential influencingfactor, currently little is known about its effect on perceivedhedonicity of individual odorants. This study assessed genderdifferences in emotional appraisal of 3 odorants (eugenol, vanillin,and hydrogen sulfide [H₂S]), presented to 25 healthy subjects(13 males, 12 females) in a blocked design. Standardized scalesrating valence and judgments of emotional experience were usedfor stimulus evaluation. Results indicate ambiguous pleasantnessratings for eugenol as well as stronger responses to vanillinodorant in female subjects; furthermore, in emotional experienceratings, the effect of eugenol was found to be gender dependent,evoking more positive and less negative emotions in female subjectsthan in males. The gender dependence of the mood response toeugenol necessitates reconsideration of this odorant as a reliablegender independent olfactory stimulus for studies on olfactionand emotion.