Effects of perceived and imagined odors on taste detection

We assessed the influence of different odors on detection of a sweet tastant, and the ability of imagined odors to elicit the same effects as perceived odors on taste perception. The tastant used was sucrose, and the two odorants were strawberry and ham. In the first experiment, participants either smelled or imagined one of two odors during taste detection tasks (between-subject design), whereas in the second one, subjects completed both the odor imagery and perception conditions with taste detection tasks (within-subject design). The effect was odorant-specific: detection of sucrose was significantly better when subjects smelled strawberry than when they smelled ham. Furthermore, imagined odors influenced taste perception in the same way as did perceived odors. We concluded that the odor-specific effect on taste perception is an authentic perceptual phenomenon. Our results also support the notion that odor-induced changes in taste perception are mediated centrally. Finally, our findings are in agreement with reports supporting the existence of odor imagery.     

A metamemory perspective on odor naming and identification

A metacognitive perspective is utilized to elucidate why it is so difficult to name common odors and what characterizes the subjective knowledge people have about their actual odor knowledge. Odor-naming failures are often accompanied by strong feelings of knowing (FOK) or feelings of imminent retrieval of what it is that smells. The paper's two experiments investigate FOK judgements and tip of the tongue (TOT) experiences for odor and person names. The data indicate that our inability to correctly name odors are typically not due to the often proposed uniquely poor association between odors and their proper names, but rather due to failures to identify the odors, that is, failures to know 'what it is'. It was also found that (i) TOT experiences are very unusual for odor names and more so than for person names; (ii) FOK judgements about odor names are significantly less predictive of later retrieval than equivalent judgements about names of persons; (iii) FOK judgements were highly correlated with the familiarity of the cue (odor or picture of famous person), rendering some support for the idea that FOK judgements are based on the perceived familiarity of the cue triggering the FOK; and (iv) the idea that FOK judgements are based on the amount of available information about the sought-for memory (accessibility theory) was also supported.     

Smell-induced gamma oscillations in human olfactory cortex are required for accurate perception of odor identity

Studies of neuronal oscillations have contributed substantial insight into the mechanisms of visual, auditory, and somatosensory perception. However, progress in such research in the human olfactory system has lagged behind. As a result, the electrophysiological properties of the human olfactory system are poorly understood, and, in particular, whether stimulus-driven high-frequency oscillations play a role in odor processing is unknown. Here, we used direct intracranial recordings from human piriform cortex during an odor identification task to show that 3 key oscillatory rhythms are an integral part of the human olfactory cortical response to smell: Odor induces theta, beta, and gamma rhythms in human piriform cortex. We further show that these rhythms have distinct relationships with perceptual behavior. Odor-elicited gamma oscillations occur only during trials in which the odor is accurately perceived, and features of gamma oscillations predict odor identification accuracy, suggesting that they are critical for odor identity perception in humans. We also found that the amplitude of high-frequency oscillations is organized by the phase of low-frequency signals shortly following sniff onset, only when odor is present. Our findings reinforce previous work on theta oscillations, suggest that gamma oscillations in human piriform cortex are important for perception of odor identity, and constitute a robust identification of the characteristic electrophysiological response to smell in the human brain. Future work will determine whether the distinct oscillations we identified reflect distinct perceptual features of odor stimuli.

Intracranial recordings from human olfactory cortex reveal a characteristic spectrotemporal response to odors, including theta, beta and gamma oscillations, and show that high-frequency responses are critical for accurate perception of odors.     

Odor Perception and Beliefs about Risk

Although the perceptual response to environmental odors canbe quite variable, such variation has often been attributedto differences in individual sensitivity. An information-processinganalysis of odor perception, however, treats both the receptionand the subsequent evaluation of odor information as determinantsof the perceptual response. Two experiments investigated whethera factor that influenced the evaluation stage affected the judgementof odor quality and the degree of adaptation to the odor. Peoplewere surveyed in order to measure their tacit perceptions ofthe healthfulness or hazardousness of nine common olfactorystimuli, and the instructional context influenced quality perception.In a second experiment subjects were exposed to an ambient odorunder one of three different conditions, and odorant characterizationinfluenced the degree of adaptation to the odor. Subjects whowere led to believe the odor was a natural, healthy extractshowed adaptation; those told that the odor was potentiallyhazardous showed apparent sensitization; while those told thatthe odor was a common olfactory test odorant showed a mixedpattern: some exhibited adaptation, whereas others showed sensitization.However, detection thresholds obtained before and after exposureshowed adaptation effects that are characteristic of continuousexposure. These findings raise the possibility that cognitivefactors may be modulating the overall sensory perception ofodor exposure (i) for some individuals who exhibit extreme sensitivityto odors and (ii) in situations where adaptation to environmentalodors is expected but does not occur. Chem. Senses 21: 447–458,1996.     

Hamsters Use Predator Odors as Indirect Cues of Predation Risk

Golden hamsters (Mesocricetus auratus) use olfactory cues to assess traits of conspecifics such as kinship, individual identity, and reproductive status. The environment, however, is full of a wide variety of other olfactory information such as signals emitted by some of the hamster’s primary predators. Given this, we hypothesized that hamsters use odors from predators as an indirect sign of increased predation risk in the environment. In addition, based on data that show that wild hamsters are diurnal while laboratory hamsters are nocturnal, we hypothesized that if golden hamsters did respond to the predator odors, perceived predator risk might influence daily activity patterns in hamsters. We tested male and female hamsters over 5 d with scent gland secretion from domestic ferrets (Mustela putorius furo) and compared their behavior to that observed when they were exposed to a clean arena. In response to the predator odor, subjects significantly decreased the amount of time active outside of their burrow, returned to their burrow more quickly, and spent less time near the predator odor than the clean control stimulus. These results strongly support our hypothesis that hamsters, like other species of small mammals, avoid predator odors. The results did not, however, support our second hypothesis that exposure to predator odors during the dark phase of the light cycle would elicit a switch to a more diurnal pattern of activity. More work is needed to understand how environmental cues and internal mechanisms interact to shape activity patterns.     

Evidence for deficiencies in perceptual and semantic olfactory processes in Parkinson's disease

Olfactory deficits have been reported in Parkinson's disease (PD) and are thought to represent a sensitive marker of the disease. The aim of the present study was to examine the differential contribution in olfactory dysfunction of perceptual and semantic processes of odours in PD patients. Twenty-four PD patients (12 males and 12 females) and 24 control subjects (12 males and 12 females) were tested. The experiment included two sessions. Initially, 12 odorants were delivered, one per minute. For each odour, subjects were asked to rate intensity, pleasantness, familiarity and edibility using linear rating scales. The odorants were again presented and the subjects were asked to identify them. The four olfactory judgements and odour identification were severely disturbed in PD patients when compared to control subjects. These findings demonstrate major deficits for all cognitive tasks of olfactory judgement in PD, and suggest that PD is associated with disruption of olfactory areas situated in the temporal lobes and also in the prefrontal cortex.     

Odors: implicit memory and performance effects.

In order to assess the influence of odors on human performance and implicit memory for odors, 108 subjects completed a variety of tests in weakly scented (jasmine, lavender or odorless) rooms without having been made aware of the odor. After a 30 min interval the subjects were shown slides of different surroundings, including the room they had been in, and were requested to rate how well a set of 12 odors, including a blank, would fit to these surroundings. Half of these contexts contained visual cues related to two of the presented odors (leather and coffee). After the rating of fit the subjects had to rate the odors for pleasantness, were asked to identify the odors with their correct names and to tell where and when they had last smelled these odors. One subject remembered smelling the odor (jasmine) in the room and was discarded from the analysis of the results for the rating of fit. None of the others reported recollection of the experimental odors. The results showed that in general jasmine had a negative and lavender a positive effect on test performance. If an odor-related visual cue was present in the context, the related odor was always rated highest in fit to that context. Furthermore, the subjects working in rooms with an odor subsequently assigned this odor to the visual context of that room to a significantly higher degree than subjects working in rooms with different odors. Since none of the subjects reported that they had smelled the odor in the rooms where performance testing took place, it was concluded that the memory for these odors was implicit. Further analysis showed that such memory was only found in subjects who were unable to supply the right name for the odor. The possible consequences of this latter finding for understanding the relationship between sensory (episodic) and semantic odor memory are discussed.     

Slow breathing and emotions associated with odor-induced autobiographical memories

An important feature of olfactory perception is its dependence on respiratory activity. By inspiration, olfactory information ascends directly to olfactory-related limbic structures. Therefore, every breath with odor molecules activates these limbic areas associated with emotional experience and memory retrieval. We tested whether odors associated with autobiographical memories can trigger pleasant emotional experiences and whether respiration changes during stimulation with these odors. During presentation of odors related to autobiographical memories and control odors, we measured minute ventilation, tidal volume, respiratory frequency, O2 consumption, and end tidal CO2 concentration. Findings showed that autobiographical memory retrieval was associated with increasing tidal volume and decreasing respiratory frequency more than during presentation of control odors. Subjective feelings such as emotional arousal during retrieval of the memory, arousal level of the memory itself, or pleasantness and familiarity toward the odor evoked by autobiographical memory were more specific emotional responses compared with those related to control odors. In addition, high trait anxiety subjects responded with a stronger feeling of being taken back in time and had high arousal levels with tidal volume increases. We discussed assumptions regarding how deep and slow breathing is related to pleasantness and comfortableness of an autobiographical memory.     

Source monitoring and memory distortion.

Memory distortion reflects failures to identify the sources of mental experience (reality monitoring failures or source misattributions). For example, people sometimes confuse what they inferred or imagined and what actually happened, what they saw and what was suggested to them, one person''s actions and another''s what they heard and what they previously knew, and fiction and fact. Source confusions arise because activated information is incomplete or ambiguous and the evaluative processes responsible for attributing information to sources are imperfect. Both accurate and inaccurate source attributions result from heuristic processes and more reflectively complex processes that evaluate a mental experience for various qualities such as amount and type of perceptual, contextual, affective, semantic and cognitive detail, that retrieve additional supporting or disconfirming evidence, and that evaluate plausibility and consistency given general knowledge, schemes, biases and goals. Experimental and clinical evidence regarding cognitive mechanisms and underlying brain structures of source monitoring are discussed.     

Odor-taste interactions: effects of attentional strategies during exposure

Through repeated pairings with a tastant such as sucrose, odors are able to take on the tastant's qualities, e.g. by becoming more sweet smelling. When such odors are subsequently experienced with a sweet tastant in solution, the mixture is often given a higher sweetness rating than the tastant alone. Odor-induced taste enhancement appears to be sensitive to whether an odor-taste combination is viewed analytically as a set of discrete qualities, or synthetically as a flavor. The present research attempted to determine if adoption of these different perceptual approaches during co-exposure with sucrose would influence the extent to which an odor would become sweet smelling and subsequently enhance sweetness intensity. In Experiment 1, subjects received multiple exposures to mixtures of sucrose with low sweetness, low familiarity odors or, as a control, the odors and sucrose solutions separately. Two groups that received mixtures made intensity ratings that promoted either synthesis or analysis of the individual elements in the mixtures. The odors became sweeter smelling irrespective of group. Only adopting a synthetic strategy produced odors that enhanced sweetness in solution. However, these effects were also shown with a 'non-exposed' control odor. This could be accounted for if the single co-exposure with sucrose that all odors received in the pre-test was able to produce sweeter odors. A second experiment confirmed this prediction. Thus, while even a single co-exposure with sucrose is sufficient to produce a sweeter odor, the adoption of a synthetic perceptual strategy during the co-exposure is necessary to produce an odor that will enhance sweetness. These data are consistent with associative leaning accounts of how odors take on taste qualities and also support the interpretation that these effects reflect the central integration of odors and tastes into flavors.     

"What-Where-Which" Episodic Retrieval Requires Conscious Recollection and Is Promoted by Semantic Knowledge

Episodic memory is defined as the conscious retrieval of specific past events. Whether accurate episodic retrieval requires a recollective experience or if a feeling of knowing is sufficient remains unresolved. We recently devised an ecological approach to investigate the controlled cued-retrieval of episodes composed of unnamable odors (What) located spatially (Where) within a visual context (Which context). By combining the Remember/Know procedure with our laboratory-ecological approach in an original way, the present study demonstrated that the accurate odor-evoked retrieval of complex and multimodal episodes overwhelmingly required conscious recollection. A feeling of knowing, even when associated with a high level of confidence, was not sufficient to generate accurate episodic retrieval. Interestingly, we demonstrated that the recollection of accurate episodic memories was promoted by odor retrieval-cue familiarity and describability. In conclusion, our study suggested that semantic knowledge about retrieval-cues increased the recollection which is the state of awareness required for the accurate retrieval of complex episodic memories.     

Phonological representations are unconsciously used when processing complex, non-speech signals

Neuroimaging studies of speech processing increasingly rely on artificial speech-like sounds whose perceptual status as speech or non-speech is assigned by simple subjective judgments; brain activation patterns are interpreted according to these status assignments. The naïve perceptual status of one such stimulus, spectrally-rotated speech (not consciously perceived as speech by naïve subjects), was evaluated in discrimination and forced identification experiments. Discrimination of variation in spectrally-rotated syllables in one group of naïve subjects was strongly related to the pattern of similarities in phonological identification of the same stimuli provided by a second, independent group of naïve subjects, suggesting either that (1) naïve rotated syllable perception involves phonetic-like processing, or (2) that perception is solely based on physical acoustic similarity, and similar sounds are provided with similar phonetic identities. Analysis of acoustic (Euclidean distances of center frequency values of formants) and phonetic similarities in the perception of the vowel portions of the rotated syllables revealed that discrimination was significantly and independently influenced by both acoustic and phonological information. We conclude that simple subjective assessments of artificial speech-like sounds can be misleading, as perception of such sounds may initially and unconsciously utilize speech-like, phonological processing.     

A self-administered odor identification test procedure using the "Sniffin' Sticks"

Assessment of smell function in clinical routine is often limited due to a lack of time and/or costs of the personnel administering the test. The aim of the present study was to validate a procedure allowing for self-administered olfactory testing in a clinical setting. Seventy-four healthy subjects (13 male, 61 female) from 18 to 30 years of age (mean 20.3 years) were tested on 2 days (interval 7-21 days, mean 8.7 days) with 16 odors of the "Sniffin' Sticks" identification test kit. On one occasion, the test was administered by an examiner. On another occasion, subjects administered the test to themselves, with the odors being identified after they had been "painted" on a sheet of paper. No significant differences were obtained between the results from both test procedures. With a maximum score of 16, assisted testing yielded a mean score of 13.7 [standard deviation (SD) 1.3] while the self-administered procedure yielded an average score of 13.8 (SD = 1.5) (P = 0.72). The mean difference between the assisted and the self-administered smell test procedures was 0.05 (SD = 1.28). The 95% confidence interval of differences ranged from -2.51 to 2.61. These results suggest that odor identification with the Sniffin' Sticks can also be administered by the subjects themselves.     

Olfactory perceptual decision-making is biased by motivational state

Growing evidence suggests that internal factors influence how we perceive the world. However, it remains unclear whether and how motivational states, such as hunger and satiety, regulate perceptual decision-making in the olfactory domain. Here, we developed a novel behavioral task involving mixtures of food and nonfood odors (i.e., cinnamon bun and cedar; pizza and pine) to assess olfactory perceptual decision-making in humans. Participants completed the task before and after eating a meal that matched one of the food odors, allowing us to compare perception of meal-matched and non-matched odors across fasted and sated states. We found that participants were less likely to perceive meal-matched, but not non-matched, odors as food dominant in the sated state. Moreover, functional magnetic resonance imaging (fMRI) data revealed neural changes that paralleled these behavioral effects. Namely, odor-evoked fMRI responses in olfactory/limbic brain regions were altered after the meal, such that neural patterns for meal-matched odor pairs were less discriminable and less food-like than their non-matched counterparts. Our findings demonstrate that olfactory perceptual decision-making is biased by motivational state in an odor-specific manner and highlight a potential brain mechanism underlying this adaptive behavior.

Growing evidence suggests that internal factors influence how we perceive the world; this study shows that food intake influences how humans perceive food odors, such as the scent of cinnamon buns. This effect is specific to meal-matched odors, and is paralleled by changes in odor-evoked brain activity.     

Genetic manipulation of the odor-evoked distributed neural activity in the Drosophila mushroom body

Odor-induced neural activity was recorded by Ca2+ imaging in the cell body region of the Drosophila mushroom body (MB), which is the second relay of the olfactory central nervous system. The signals recorded are mainly from the cell layers on the brain surface because of the limited penetration of Ca2+-sensitive dyes. The densely packed cell bodies and their accessibility allow visualization of odor-induced population neural activity. It is revealed that odors evoke diffused neural activities in the MB. Although the signals cannot be attributed to individual neurons, patterns of the population neural activity can be analyzed. The activity pattern, but not the amplitude, of an odor-induced population response is specific for the chemical identity of an odor and its concentration. The distribution pattern of neural activity can be altered specifically by genetic manipulation of an odor binding protein and this alteration is closely associated with a behavioral defect of odor preference. These results suggest that the spatial pattern of the distributed neural activity may contribute to coding of odor information at the second relay of the olfactory system.     

The major histocompatibility complex and the chemosensory signalling of individuality in humans

The chemosensory identity of mice and rats is determined partly by polymorphic genes of the major histocompatibility complex (MHC). In inbred strains of mice, as well as in seminatural populations, MHC‐associated mating preferences selectively influence reproductive success, thus serving to promote heterozygocity in the MHC. In order to determine whether MHC‐associated chemosignals are present in humans, two studies were conducted. In a first study, olfactory identification of MHC‐associated chemosignals was conducted on 12 trained rats' responses to the urine odors of humans. In a second study, MHC‐associated olfactory cues in humans were analyzed by means of gas chromatography. The results indicate that the urine odors of humans are associated with the MHC and demonstrate that the profile of volatile components in the urine odors shows some association with the MHC. Furthermore, results show that a profile of some specific components, as well as a few ubiquitous volatiles, constitutes MHC‐associated odor signals in humans. This revised version was published online in July 2006 with corrections to the Cover Date.     

The capacity of humans to identify components in complex odor-taste mixtures

Despite the fact that humans experience mixtures of odors and tastes each time they eat, little is known of their capacity to detect the individual components of foods. To investigate this capacity, 43 subjects were trained to identify three odors and three tastes and were required to indicate which of these could be identified in stimuli consisting of one to six components. Although the odor and taste components of most binary mixtures were identified, subjects encountered substantial difficulties with more complex mixtures with only two components being identified in the four- to six-component mixtures. In general, tastes were more easily identified than smells and were the only stimuli identified in the five- to six-component mixtures. Several mechanisms are proposed to account for the poor identification of components.     

Neural Correlates of the In-Group Memory Advantage on the Encoding and Recognition of Faces

People have a memory advantage for faces that belong to the same group, for example, that attend the same university or have the same personality type. Faces from such in-group members are assumed to receive more attention during memory encoding and are therefore recognized more accurately. Here we use event-related potentials related to memory encoding and retrieval to investigate the neural correlates of the in-group memory advantage. Using the minimal group procedure, subjects were classified based on a bogus personality test as belonging to one of two personality types. While the electroencephalogram was recorded, subjects studied and recognized faces supposedly belonging to the subject’s own and the other personality type. Subjects recognized in-group faces more accurately than out-group faces but the effect size was small. Using the individual behavioral in-group memory advantage in multivariate analyses of covariance, we determined neural correlates of the in-group advantage. During memory encoding (300 to 1000 ms after stimulus onset), subjects with a high in-group memory advantage elicited more positive amplitudes for subsequently remembered in-group than out-group faces, showing that in-group faces received more attention and elicited more neural activity during initial encoding. Early during memory retrieval (300 to 500 ms), frontal brain areas were more activated for remembered in-group faces indicating an early detection of group membership. Surprisingly, the parietal old/new effect (600 to 900 ms) thought to indicate recollection processes differed between in-group and out-group faces independent from the behavioral in-group memory advantage. This finding suggests that group membership affects memory retrieval independent of memory performance. Comparisons with a previous study on the other-race effect, another memory phenomenon influenced by social classification of faces, suggested that the in-group memory advantage is dominated by top-down processing whereas the other-race effect is also influenced by extensive perceptual experience.     

Odor identification by males and females: predictions vs performance

More than 200 males and females estimated the identifiabilityof 80 common odorous objects (e.g., chocolate, beer, mustard,rubber). The two genders agreed rather closely in their estimates.The groups also agreed closely in their relative judgementsof whether males or females could identify the objects better.Both groups anticipated that males would be superior for onlya small number of substances, mainly substances that seem stereotypically‘male’ (e.g., cigar butts, beer, machine oil). Thegroups anticipated female superiority for not only stereotypically‘female’ substances (e.g., Ivory soap, Johnson'sbaby powder, nail polish remover), but also for virtually allfoods, including foods presumably consumed equally by both sexes(e.g., potato chips, Juicy Fruit gum, grape drink). The resultssuggested the existence of a second stereotype, namely thatfemales will be superior at identifying all substances not clearlyin the male domain. An experiment that explored the performanceof 46 males and females over five sessions revealed generalfemale superiority. The superiority extended to odors considered‘male’. Males seemed educable and could apparentlyovercome their disadvantage eventually with merely some helpin the retrieval of odor names. Blockage of retrieval seemsa strong limiting factor in odor identification for femalesas well as for males. Irrespective of gender, when persons havethe veridical name of a well-known odor made available by oneor another means, they exhibit considerable talent at identifyingobjects by smell. ¹Supported by NIH Grant ES 00592