Cross-Cultural Color-Odor Associations

Colors and odors are associated; for instance, people typically match the smell of strawberries to the color pink or red. These associations are forms of crossmodal correspondences. Recently, there has been discussion about the extent to which these correspondences arise for structural reasons (i.e., an inherent mapping between color and odor), statistical reasons (i.e., covariance in experience), and/or semantically-mediated reasons (i.e., stemming from language). The present study probed this question by testing color-odor correspondences in 6 different cultural groups (Dutch, Netherlands-residing-Chinese, German, Malay, Malaysian-Chinese, and US residents), using the same set of 14 odors and asking participants to make congruent and incongruent color choices for each odor. We found consistent patterns in color choices for each odor within each culture, showing that participants were making non-random color-odor matches. We used representational dissimilarity analysis to probe for variations in the patterns of color-odor associations across cultures; we found that US and German participants had the most similar patterns of associations, followed by German and Malay participants. The largest group differences were between Malay and Netherlands-resident Chinese participants and between Dutch and Malaysian-Chinese participants. We conclude that culture plays a role in color-odor crossmodal associations, which likely arise, at least in part, through experience.     

Positive implicit attitudes toward odor words

Associations between certain odors and for instance health effects may lead to positive or negative attitudes toward these odors. However, in experiments we conducted using the Implicit Association Test (IAT), we encountered attitudes even to odor "words." The IAT is based on the principle that reaction times measuring the association between words from a target dimension (in this case, odor vs. a neutral reference category) and an attribute dimension (i.e., positive or negative words) reflect the attitude to the target, where attitude-congruent associations between target and attribute are reflected by shorter reaction times. In a first experiment, we found distinctly positive attitudes to the concept odor in a student sample, which was replicated in a second experiment. In the main experiment, subjects in the aromatherapy group, who prefer using scented consumer products for relaxation purposes, showed a significantly more positive attitude toward odor words in the IAT than a control group, who did not have such a preference. The fact that results from the implicit test were not always associated with explicitly stated attitudes toward the odor words attests to the fact that the IAT measures the attitude of interest in a different way. As such, the IAT has added value in circumstances where explicit tests can be biased.     

Cross-modal interactions between olfaction and touch

We report two experiments designed to investigate the nature of any cross-modal interactions between olfactory and tactile information processing. In Experiment 1, we assessed the influence of olfactory cues on the tactile perception of fabric softness using computer-controlled stimulus presentation. The results showed that participants rated fabric swatches as feeling significantly softer when presented with a lemon odor than when presented with an animal-like odor, demonstrating that olfactory cues can modulate tactile perception. In Experiment 2, we assessed whether this modulatory effect varied as a function of the particular odors being used and/or of the spatial coincidence between the olfactory and tactile stimuli. The results replicated those reported in Experiment 1 thus further supporting the claim that people's rating of tactile stimuli can be modulated by the presence of an odor. Taken together, the results of the two experiments reported here support the existence of a cross-modal interaction between olfaction and touch.     

Chemosensory cross-modal stroop effects: congruent odors facilitate taste identification

In order to explore the cross-modal cognitive associations between smell and taste, a chemosensory analogue of the Stroop task (Stroop 1935) was developed. Fourteen participants were presented with an odorant and a tastant and asked to identify the tastant as "sweet" or "sour" by pressing 1 of 2 buttons as quickly as possible. Participants were faster to name the taste when it was presented with an odor that was congruent (e.g., strawberry/sweet) than with an incongruent odor (e.g., strawberry/sour). These results support the concept of a high level of cognitive integration between the senses of smell and taste and illustrates occasions of interference between information arising from different sensory systems.     

Crossmodal associative memory representations in rodent orbitofrontal cortex

Firing patterns of neurons in the orbitofrontal cortex (OF) were analyzed in rats trained to perform a task that encouraged incidental associations between distinct odors and the places where their occurrence was detected. Many of the neurons fired differentially when the animals were at a particular location or sampled particular odors. Furthermore, a substantial fraction of the cells exhibited odor-specific firing patterns prior to odor presentation, when the animal arrived at a location associated with that odor. These findings suggest that neurons in the OF encode cross-modal associations between odors and locations within long-term memory.     

Effects of olfactory stimuli on arm-reaching duration

The aim of the present study was to investigate the effects of olfactory stimuli on visually guided reaching. In Experiment 1, participants reached toward and grasped either a small (almond/strawberry) or a large (apple/orange) visual target. Any 1 of 4 odors corresponding to the visual stimuli or odorless air was administered before movement initiation. Within the same block of trials, participants smelled 1) an odor associated with an object of a different size than the target, 2) an odor associated with an object of a size equal to that of the target, or 3) odorless air. Results indicated that reaching duration was longer for trials in which the odor "size" and the visual target did not match than when they matched. In Experiment 2, the same procedures were applied but the "no-odor" trials were administered in a separate block to the "odor" trials. Similar results as for Experiment 1 were found. However, in contrast to Experiment 1, the presence of an odor increased the level of alertness resulting in a shortening of reaching duration. We contend that olfactory stimuli have the capacity to elicit motor plans interfering with those programmed for a movement toward a visual stimulus.     

Olfactory cues modulate facial attractiveness

We report an experiment designed to investigate whether olfactory cues can influence people's judgments of facial attractiveness. Sixteen female participants judged the attractiveness of a series of male faces presented briefly on a computer monitor using a 9-point visual rating scale. While viewing each face, the participants were simultaneously presented with either clean air or else with 1 of 4 odorants (the odor was varied on a trial-by-trial basis) from a custom-built olfactometer. We included 2 pleasant odors (geranium and a male fragrance) and 2 unpleasant odors (rubber and body odor) as confirmed by pilot testing. The results showed that the participants rated the male faces as being significantly less attractive in the presence of an unpleasant odor than when the faces were presented together with a pleasant odor or with clean air (these conditions did not differ significantly). These results demonstrate the cross-modal influence that unpleasant odors can have on people's judgments of facial attractiveness. Interestingly, this pattern of results was unaffected by whether the odors were body relevant (the body odor and the male fragrance) or not (the rubber and geranium odors).     

A fruity note: crossmodal associations between odors and musical notes

Odors are notoriously difficult to describe, but they seem prone to a variety of crossmodal associations. In the present study, we generalize the previously-shown association between odors (from perfumery) and pitch (Belkin et al. 1997) to odors related to food and drink (in this case those associated with wine). We also demonstrate that, to a lesser extent (25% of the odor tested), participants preferentially match specific odors to certain types of instruments. The ratings of the odors along a number of dimensions are used in principal components analysis (PCA) to explore the psychological dimensions underlying the odor-pitch associations. The results demonstrate that both pleasantness and complexity, but not intensity, appear to play a role when choosing a pitch to match an odor. Our results suggest that these features of odor stimuli constitute psychological dimensions that can be consistently matched to auditory features.     

Auditory-olfactory integration: congruent or pleasant sounds amplify odor pleasantness

Even though we often perceive odors while hearing auditory stimuli, surprisingly little is known about auditory-olfactory integration. This study aimed to investigate the influence of auditory cues on ratings of odor intensity and/or pleasantness, with a focus on 2 factors: "congruency" (Experiment 1) and the "halo/horns effect" of auditory pleasantness (Experiment 2). First, in Experiment 1, participants were presented with congruent, incongruent, or neutral sounds before and during the presentation of odor. Participants rated the odors as being more pleasant while listening to a congruent sound than while listening to an incongruent sound. In Experiment 2, participants received pleasant or unpleasant sounds before and during the presentation of either a pleasant or unpleasant odor. The hedonic valence of the sounds transferred to the odors, irrespective of the hedonic tone of the odor itself. The more the participants liked the preceding sound, the more pleasant the subsequent odor became. In contrast, the ratings of odor intensity appeared to be little or not at all influenced by the congruency or hedonic valence of the auditory cue. In conclusion, the present study for the first time provides an empirical demonstration that auditory cues can modulate odor pleasantness.     

Seeing Life through Positive-Tinted Glasses: Color–Meaning Associations

There is a growing body of literature to show that color can convey information, owing to its emotionally meaningful associations. Most research so far has focused on negative hue–meaning associations (e.g., red) with the exception of the positive aspects associated with green. We therefore set out to investigate the positive associations of two colors (i.e., green and pink), using an emotional facial expression recognition task in which colors provided the emotional contextual information for the face processing. In two experiments, green and pink backgrounds enhanced happy face recognition and impaired sad face recognition, compared with a control color (gray). Our findings therefore suggest that because green and pink both convey positive information, they facilitate the processing of emotionally congruent facial expressions (i.e., faces expressing happiness) and interfere with that of incongruent facial expressions (i.e., faces expressing sadness). Data also revealed a positive association for white. Results are discussed within the theoretical framework of emotional cue processing and color meaning.     

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.     

Changes in odor quality discrimination following recovery from olfactory nerve transection

Following recovery from olfactory nerve transection, animals regain their ability to discriminate between odors. Odor discrimination is restored after new neurons establish connections with the olfactory bulb. However, it is not known if the new connections alter odor quality perception. To address this question, 20 adult hamsters were first trained to discriminate between cinnamon and strawberry odors. After reaching criterion (> or = 90% correct response), half of the animals received a bilateral nerve transection (BTX) and half a surgical sham procedure. Animals were not tested again until day 40, a point in recovery when connections are re-established with the bulb. When BTX animals were tested without food reinforcement, they could not perform the odor discrimination task. Sham animals, however, could discriminate, demonstrating that the behavioral response had not been extinguished during the 40 day period. When reinforcement was resumed, BTX animals were able to discriminate between cinnamon and strawberry after four test sessions. In addition, their ability to discriminate between these two familiar odors was no different than that of BTX and sham animals tested with two novel odors, baby powder and coffee. These findings suggest that, after recovery from nerve transection, there are alterations in sensory perception and that restoration of odor quality discrimination requires that the animal must again learn to associate individual odor sensations with a behavioral response.      

颜色对苹果蠹蛾产卵选择性的影响

苹果蠹蛾Cydia pomonella Linne是为害苹果Malus pumila Mill.、梨Pyrus spp.、桃Amygdalus persica L.等仁果类和核果类果树的重要蛀果害虫之一.为明确寄主颜色在苹果蠹蛾产卵中的作用,本文研究了不同颜色对苹果蠹蛾雌成虫产卵选择性的影响.试验采用彩色硫酸纸模拟寄主...     

Masculinity/femininity of fine fragrances affects color-odor correspondences: a case for cognitions influencing cross-modal correspondences

Four experiments found that the colors people choose as corresponding to the odors of fine fragrances are influenced by the perceived masculinity/femininity of those fragrances. Experiment 1 examined the colors chosen for 3 male and 3 female fragrances. The pattern of colors chosen for female fragrances differed from that for male fragrances. Experiments 2 and 3 found that colors assigned to 2 unisex fragrances depend on whether subjects thought that the fragrances were male or female fragrances. Experiment 4, by labeling unisex fragrances as male or female, showed that this difference in color selection was the result of subjects' thinking that a fragrance is a male or female fragrance. Thinking of the masculinity/femininity of a fragrance influences the selection of colors that corresponds to these odors.     

Odor recognition memory as a function of odor-naming performance

A series of experiments sought to clarify the relationship between odor naming and memory by manipulating odor label availability during a dual naming-memory task. Experiment 1 demonstrated that recognition memory and odor naming were both better when the naming task provided participants with odor label alternatives. Consistent and correct odor naming was associated with nearly perfect memory, whereas inconsistent or incorrect naming was associated with very weak memory if any at all. Experiment 2 showed that the availability of odor labels was effective at improving memory only if labels were available at both memory encoding and retrieval, suggesting that the labels were aiding memory by improving the identification of the odors. Odor naming was manipulated in Experiment 3 by varying the number of available labels from 4 to 16 during each odor-naming trial. As found in the previous experiments, naming and memory were strongly related in each of the labeling conditions. Experiment 4 showed that corrective naming feedback produced better memory performance but only when the feedback led to correct odor naming. It was concluded that perceptual processes related to matching olfactory input to acquired, multidimensional representations of odors play a critical role in both odor naming and episodic memory.     

Color-Shape Associations Revealed with Implicit Association Tests

Kandinsky proposed a correspondence theory that suggests associations between specific colors and shapes (i.e., circle-blue, square-red, triangle-yellow). Makin and Wuerger tested the theory using the Implicit Association Test (IAT) and did not find clear evidence for Kandinsky’s color-shape associations among British participants. In the present study, we first replicated the previous study among Japanese participants and found similar results to those of Makin and Wuerger, showing little support for Kandinsky’s theory. In the subsequent experiment, we tested another set of color-shape associations that had been revealed by using an explicit matching method (circle-red, square-blue, triangle-yellow) in Japanese participants. The IAT tests showed that response times were significantly faster when circle-red, square-blue, and triangle-yellow combinations were mapped onto the same response key, rather than different key combinations, indicating that these color-shape combinations were encoded. These results provide the first empirical evidence that color-shape associations can be measured by indirect behavioral methods, and in particular, Japanese people’s color-shape associations (circle-red, square-blue, triangle-yellow) can be observed by both direct and indirect experimental methods.     

Olfactory Associative Learning of the Pupal Parasitoid Pimpla luctuosa Smith (Hymenoptera: Ichneumonidae)

Laboratory experiments were conducted to determine the role of learning in olfactory host searching by the ichneumonid pupal parasitoid, Pimpla luctuosa Smith. Females learned to associate novel odors such as vanilla and strawberry with hosts when they oviposited in at least several hosts with the odors. Repeated experiences of hosts with an odor increased the response of the experienced odor, and females that had experienced host odor seven times responded to the experienced odors 90% of the time. Although the response by females to a learned odor gradually decreased with increasing host-deprivation time, 60% of the females that had experienced host odor 7 days earlier still responded to the experienced odor. Females also learned two separate odors associated with hosts at a time and responded to both odors without a preference for one odor over the other. When trained two separate odors with hosts, females learned the second odor more quickly than the first odor. After females experienced several stings in simulated hosts with the previously learned odor, they ceased to respond to the learned odor, suggesting that repeated unrewarding experiences cause females to cease to respond to the learned odors.     

High hunger state increases olfactory sensitivity to neutral but not food odors

Understanding how hunger state relates to olfactory sensitivity has become more urgent due to their possible role in obesity. In 2 studies (within-subjects: n = 24, between-subjects: n = 40), participants were provided with lunch before (satiated state) or after (nonsatiated state) testing and completed a standardized olfactory threshold test to a neutral odor (Experiments 1 and 2) and discrimination test to a food odor (Experiment 2). Experiment 1 revealed that olfactory sensitivity was greater in the nonsatiated versus satiated state, with additionally increased sensitivity for the low body mass index (BMI) compared with high BMI group. Experiment 2 replicated this effect for neutral odors, but in the case of food odors, those in a satiated state had greater acuity. Additionally, whereas the high BMI group had higher acuity to food odors in the satiated versus nonsatiated state, no such differences were found for the low BMI group. The research here is the first to demonstrate how olfactory acuity changes as a function of hunger state and relatedness of odor to food and that BMI can predict differences in olfactory sensitivity.     

Is the self always better than a friend? Self-face recognition in Christians and atheists

Early behavioral studies found that human adults responded faster to their own faces than faces of familiar others or strangers, a finding referred to as self-face advantage. Recent research suggests that the self-face advantage is mediated by implicit positive association with the self and is influenced by sociocultural experience. The current study investigated whether and how Christian belief and practice affect the processing of self-face in a Chinese population. Christian and Atheist participants were recruited for an implicit association test (IAT) in Experiment 1 and a face-owner identification task in Experiment 2. Experiment 1 found that atheists responded faster to self-face when it shared the same response key with positive compared to negative trait adjectives. This IAT effect, however, was significantly reduced in Christians. Experiment 2 found that atheists responded faster to self-face compared to a friend's face, but this self-face advantage was significantly reduced in Christians. Hierarchical regression analyses further showed that the IAT effect positively predicted self-face advantage in atheists but not in Christians. Our findings suggest that Christian belief and practice may weaken implicit positive association with the self and thus decrease the advantage of the self over a friend during face recognition in the believers.     

Comparing Angular and Curved Shapes in Terms of Implicit Associations and Approach/Avoidance Responses

Most people prefer smoothly curved shapes over more angular shapes. We investigated the origin of this effect using abstract shapes and implicit measures of semantic association and preference. In Experiment 1 we used a multidimensional Implicit Association Test (IAT) to verify the strength of the association of curved and angular polygons with danger (safe vs. danger words), valence (positive vs. negative words) and gender (female vs. male names). Results showed that curved polygons were associated with safe and positive concepts and with female names, whereas angular polygons were associated with danger and negative concepts and with male names. Experiment 2 used a different implicit measure, which avoided any need to categorise the stimuli. Using a revised version of the Stimulus Response Compatibility (SRC) task we tested with a stick figure (i.e., the manikin) approach and avoidance reactions to curved and angular polygons. We found that RTs for approaching vs. avoiding angular polygons did not differ, even in the condition where the angles were more pronounced. By contrast participants were faster and more accurate when moving the manikin towards curved shapes. Experiment 2 suggests that preference for curvature cannot derive entirely from an association of angles with threat. We conclude that smoothly curved contours make these abstract shapes more pleasant. Further studies are needed to clarify the nature of such a preference.