Complex mixture discrimination and the role of contaminants

Rats were trained in a 2-alternative odor choice task to discriminate between a 10-component odor mixture and the same mixture with one component removed and replaced with 1 of 3 concentrations of a different monomolecular odor (contaminant). All stimuli were presented within a training session, thus the rat essentially had to learn to discriminate the 10-component mixture from "not" the 10-component mixture. Rats performed most poorly discriminating the complete mixture from the mixture with one component removed and no contaminant added. As the concentration of the contaminant increased from 10 ppm to a concentration equal to the other components (100 ppm), discrimination improved linearly. In analyses of individual differences, rats that spent more time in the sampling port (sampling and making a decision) were more accurate than rats that spent less time. Together, these results emphasize the balance between perceptual stability and perceptual discrimination expressed by the olfactory system dealing with dynamic mixtures and the robust effects of contamination on those processes. In addition, they provide further support that modification of sampling/decision time is a strategy used by rats to deal with difficult discriminations of complex odors.     

Odor similarity does not influence the time needed for odor processing

The brain's link between perception and action involves several steps, which include stimulus transduction, neuronal coding of the stimulus, comparison to a memory template and choice of an appropriate behavioral response. All of these need time, and many studies report that the time needed to compare two stimuli correlates inversely with the perceived distance between them. We developed a behavioral assay in which we tested the time that a honeybee needs to discriminate between odors consisting of mixtures of two components, and included both very similar and very different stimuli spanning four log-concentration ranges. Bees learned to discriminate all odors, including very similar odors and the same odor at different concentrations. Even though discriminating two very similar odors appears to be a more difficult task than discriminating two very distinct substances, we found that the time needed to make a choice for or against an odor was independent of odor similarity. Our data suggest that, irrespective of the nature of the olfactory code, the bee olfactory system evaluates odor quality after a constant interval. This may ensure that odors are only assessed after the olfactory network has optimized its representation.     

Performance of mice in discrimination of liquor odors: behavioral evidence for olfactory attention

We examined performance of mice in discrimination of liquor odors by Y-maze behavioral assays. Thirsty mice were initially trained to choose the odor of a red wine in the Y-maze. After successful training (>70% concordance for each trained mouse), the individual mice were able to discriminate the learned red wine from other liquors, including white wine, rosé wine, sake, and plum liqueur. However, when the mice were tested to distinguish fine differences between 2 brands of red wine, their performance significantly varied among the individual trained mice. Among 10 mice tested, 2 mice were able to discriminate between the red wines (>75% concordance) whereas 6 mice failed to distinguish between them (50-67% concordance, where chance could be assumed to be 50%). More importantly, 2 other mice exhibited lower than 30% concordance, indicating that they were more attracted to the nonrewarded red wine compared with the learned one. This result suggested that the individual mice directed attention to different subsets of volatile components emanating from the rewarded red wine, when they were trained to choose the liquor odor in the Y-maze. Selective attention of mice was also observed in Y-maze behavioral assays using the mixtures of 3 or less pure odorants. Additionally, we also observed that the olfactory attention of mice could be modified through their learning experiences.     

Perceptual blending in odor mixtures depends on the nature of odorants and human olfactory expertise

Our olfactory system is confronted with complex mixtures of odorants, often recognized as single entities due to odor blending (e.g., coffee). In contrast, we are also able to discriminate odors from complex mixtures (e.g., off-odors). Therefore, the olfactory system is able to engage either configural or elemental processes when confronted with mixtures. However, the rules that govern the involvement of these processes during odor perception remain poorly understood. In our first experiment, we examined whether simple odorant mixtures (binary/ternary) could elicit configural perception. Twenty untrained subjects were asked to evaluate the odor typicality of mixtures and their constituents. The results revealed a significant increase in odor typicality in some but not all mixtures as compared with the single components, which suggest that perceptual odor blending can occur only in specific mixtures (configural processing). In our second experiment, we tested the hypothesis that general olfactory expertise can improve elemental perception of mixtures. Thirty-two trained subjects evaluated the odor typicality of the stimuli presented during the first experiment, and their responses were compared with those obtained from the untrained panelists. The results support the idea that general training with odors increases the elemental perception of binary and ternary blending mixtures.     

Olfactory discrimination ability and odor structure-activity relationships in honeybees.

Using the training procedure introduced by von Frisch in 1919, we tested the ability of free-flying honeybees to discriminate a conditioning odor from an array of 44 simultaneously presented substances. The stimuli included homologous series of aliphatic alcohols, aldehydes and ketones, isomeric forms of some of these substances, as well as several terpenes and odor mixtures, and thus comprised stimuli of varying degrees of structural similarity to any conditioning odor. We found (i) that the honeybees significantly distinguished between 97.0% of the 1848 odor pairs tested, thus showing an excellent discrimination performance when tested in a free-flying situation with an array of structurally related substances; (ii) a significant negative correlation between discrimination performance and structural similarity of odorants in terms of differences in carbon chain length with all aliphatic substance classes tested; (iii) that both the position and type of a functional group also affected discriminability of odorants in a substance class-specific manner; and (iv) striking similarities in odor structure-activity relationships between honeybees and human and nonhuman primates tested previously on a subset of substances employed here. Our findings demonstrate that the similarities found in the structural organization of the olfactory systems of insects and vertebrates are paralleled by striking similarities in relative discrimination abilities. This strongly suggests that similar mechanisms of odor coding and discrimination may underlie olfaction in vertebrates and insects.     

Olfactory discrimination of structurally similar alcohols by cockroaches

The capability of the cockroach Periplaneta americana to discriminate odors of structurally similar aliphatic alcohols was studied by using an operant conditioning paradigm. Cockroaches were trained to discriminate three odors: one odor associated with sucrose solution (reward) and two odors associated with NaCl solution (non-reward). After training, their odor preferences were tested by counting the number of visits to each odor source. We tested the capability of cockroaches to discriminate (1) three normal aliphatic alcohols with different numbers of carbon (1-pentanol, 1-hexanol and 1-octanol), (2) three C6 aliphatic alcohols (1-hexanol, 2-hexanol and trans-2-hexen-1-ol), (3) binary mixtures of two of these three alcohols and their components, and (4) 1-hexanol solution of three different concentrations (1, 10 and 100 micro g micro l(-1)). Cockroaches exhibited higher preferences for the odors associated with reward in these tests, and we therefore conclude that cockroaches can discriminate these odors. However, discrimination of 1-hexanol and trans-2-hexen-1-ol and their binary mixture was imperfect, in that some statistical tests suggested significant level of discrimination but other tests did not. In addition, the cockroaches learned to associate a 1-hexanol solution of the highest or lowest concentration with sucrose reward but failed to learn to associate 1-hexanol of an intermediate concentration with reward.     

根田鼠对不同亲属关系异性尿气味的识别

根为检验根田鼠对不同亲属关系异性成体尿气味的识别能力,通过一雄两雌配对实验建立实验种群,从而产生同胞、父系半同胞和陌生个体。在行为选择箱中记录了雌、雄根田鼠对亲属系数分别为0、0.25 和0.5 异性尿气味的行为响应模式。结果如下:雌性根田鼠对3 种不同亲属关系雄鼠气味的接近潜伏期的差异达到极显著水平(P < 0.01),嗅闻时间的差异也达到显著水平(P <0.05),而嗅闻频次和反标记的差异均未达到显著水平(P >0.05)。雄性根田鼠对3 种不同亲属关系雌鼠气味的接近潜伏期和嗅闻时间的差异都未达到显著水平(P >0.05)。对不同亲属关系的气味嗅闻频次和反标记的比较分析表明,三者间的差异也未达到显著水平(P >0.05)。因此,雌性根田鼠能够识别不同亲属关系异性气味并对不同气味表现出不同的行为响应模式;而雄鼠不能识别3 种气味并对其表现出类似的行为模式。     

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.     

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.     

Responses of protocerebral neurons in Manduca sexta to sex-pheromone mixtures

Male Manduca sexta moths are attracted to a mixture of two components of the female’s sex pheromone at the natural concentration ratio. Deviation from this ratio results in reduced attraction. Projection neurons innervating prominent male-specific glomeruli in the male’s antennal lobe produce maximal synchronized spiking activity in response to synthetic mixtures of the two components centering around the natural ratio, suggesting that behaviorally effective mixture ratios are encoded by synchronous neuronal activity. We investigated the physiological activity and morphology of downstream protocerebral neurons that responded to antennal stimulation with single pheromone components and their mixtures at various concentration ratios. Among the tested neurons, only a few gave stronger responses to the mixture at the natural ratio whereas most did not distinguish among the mixtures that were tested. We also found that the population response distinguished among the two pheromone components and their mixtures, prior to the peak population response. This observation is consistent with our previous finding that synchronous firing of antennal-lobe projection neurons reaches its maximum before the firing rate reaches its peak. Moreover, the response patterns of protocerebral neurons are diverse, suggesting that the representation of olfactory stimuli at the level of protocerebrum is complex.     

Effects of selective adaptation on coding sugar and salt tastes in mixtures

Little is known about coding of taste mixtures in complex dynamic stimulus environments. A protocol developed for odor stimuli was used to test whether rapid selective adaptation extracted sugar and salt component tastes from mixtures as it did component odors. Seventeen human subjects identified taste components of "salt + sugar" mixtures. In 4 sessions, 16 adapt-test stimulus pairs were presented as atomized, 150-μL "taste puffs" to the tongue tip to simulate odor sniffs. Stimuli were NaCl, sucrose, "NaCl + sucrose," and water. The sugar was 98% identified but the suppressed salt 65% identified in unadapted mixtures of 2 concentrations of NaCl, 0.1 or 0.05 M, and sucrose at 3 times those concentrations, 0.3 or 0.15 M. Rapid selective adaptation decreased identification of sugar and salt preadapted ambient components to 35%, well below the 74% self-adapted level, despite variation in stimulus concentration and adapting time (<5 or >10 s). The 96% identification of sugar and salt extra mixture components was as certain as identification of single compounds. The results revealed that salt-sugar mixture suppression, dependent on relative mixture-component concentration, was mutual. Furthermore, like odors, stronger and recent tastes are emphasized in dynamic experimental conditions replicating natural situations.     

SURE,why not? The SUbstitution-REciprocity method for measurement of odor quality discrimination thresholds: replication and extension to nonhuman primates

Recently, Olsson and Cain (2000, Chem. Senses, 25: 493) introduced a psychometric method which, for the first time, allows the standardized determination of odor quality discrimination (OQD) thresholds. The method defines a threshold value that is an average fraction by which one odorant has to be substituted with another to reach a criterion level of discrimination. This measure of discrimination is reciprocal in the sense that it is a result of two separate psychometric functions involving two different standards but the same comparison stimuli. Using the same odor stimuli as Olsson and Cain, with six human subjects but adopting a slightly different experimental design, we were able to replicate their finding that the proportion of correct discriminations changes monotonically with the proportion of adulterant in mixtures of eugenol and citral. As the SURE (SUbstitution-REciprocity) method is based on discriminative responses, it should also be applicable with nonhuman species which can be trained to give unequivocal discriminative responses at the behavioral level. Using an olfactory conditioning paradigm, we therefore trained four squirrel monkeys to discriminate between exactly the same pairs of odor stimuli as our human subjects. We found the psychometric functions of the monkeys to be similar to those of the human subjects. Our results show that the SURE method can successfully be employed with nonhuman primates and thus offers a new approach to study the odor spaces of nonhuman species. Future studies should elucidate whether the SURE method allows for direct comparisons of OQD thresholds and of similarities and differences between odor quality perception of different species.     

Olfactory sensitivity and discrimination of mixtures in the honeybeeApis mellifera

Summary The work reported here is motivated by questions relating to the perception of olfactory cues in the discrimination of nestmates and kin in the honeybeeApis mellifera. Two sets of experiments are discussed. The first deals with the perception of individual compounds in mixtures made up from various pairs of volatile (citral, geraniol, linalool, and limonene) and nonvolatile (un- and dodecanoic acids) compounds. The second deals with the ability of worker honeybees to discriminate between mixtures made up from the same two compounds (un- and dodecanoic acids; tri- and pentacosane) combined in different proportions. All experiments employ differential conditioning of the proboscis extension reflex as an assay of the ability of workers to discriminate between two odors. Results show that workers can relate mixtures to their component parts, and that workers can discriminate between mixtures of two very similar compounds as long as the proportions are relatively dissimilar.     

Odour–genes covariance within a natural population of subterranean Spalax galili blind mole rats

Previous research, using habituation techniques with multiple rodent species as subjects, has demonstrated (from kin to across species) the greater perceptual similarity in the qualities of individual odours of more closely genetically related individuals ('odour–genes covariance', abbreviated 'OGC'). This predictable relationship between individual genotypes and individual odours has only been assessed in rodents in which the genetic similarities and dissimilarities are known either through laboratory breeding or by selecting odour donors from different populations or species. To study OGC within a natural population of rodents, we genotyped Spalax galili blind mole rats using ten microsatellite markers, and conducted pairwise genetic distance comparisons to estimate genetic similarity and to calculate the relatedness coefficient between pairs of individuals. We then used habituation-generalization techniques to assess whether perceived odour similarities covaried with the genetic similarities we had identified. Indeed, animals treated odours from genetically closer donors as more similar than odours from less genetically similar donors. The results suggest an accurate and subtle ability to resolve genetically determined odour distinctions among familially unrelated animals within a population. Graded differential responses to conspecific odours based on degrees of similarity between other individuals' odours and one's own have been demonstrated in kinship and species discriminations and preferences. The evidence presented here provides the basis for hypothesizing a similar process that could promote optimal outbreeding and inclusive fitness within populations of conspecifics. The evolutionary implications of these findings are discussed.  © 2009 The Linnean Society of London, Biological Journal of the Linnean Society , 2009, 96 , 483–490.     

Component information is preserved in glomerular responses to binary odor mixtures in the moth Spodoptera littoralis

Natural odors are often complex mixtures of different compounds. These mixtures can be perceived to have qualities that are different from their components. Moreover, components can be difficult to distinguish within a blend, even if those components are identifiable when presented individually. Thus, odor components can interact along the olfactory pathway in a nonlinear fashion such that the mixture is not perceived simply as the sum of its components. Here we investigated odor-evoked changes in Ca2+ concentration to binary blends of plant-related substances in individually identified glomeruli in the moth Spodoptera littoralis. We used a wide range of blend ratios and a range of concentrations below the level at which glomerular responses become saturated. We found no statistically significant cases where the mixture response was greater than both component responses at the same total concentration (synergistic interactions) and no statistically significant cases where the mixture response was less than either component presented individually (suppressive interactions). Therefore, we conclude that, for the plant mixtures studied, information of their components is preserved in the neural representations encoded at the first stage of olfactory processing in this moth species.     

Evidence of odor priming: edibility judgements are primed differently between the hemispheres

In olfaction, there is only weak evidence of repetition priming. Repetition priming was therefore investigated in two experiments using birhinal presentation of odors at study and monorhinal at test. Experiment 1 demonstrated repetition priming for repeated judgements of edibility in terms of response latency, but not in terms of correctness. No differences were found between the hemispheres (nostrils). Experiment 2 utilized a slightly different design, in which identity of odors was studied and judgement of edibility was tested. This time, only the right hemisphere (RH) was associated with priming. This persistence of RH priming should be seen in the light of a general tendency for superiority of the left hemisphere for correctly judging edibility. It is concluded that the olfactory system benefits from previous exposure/processing just as do vision, audition and touch. In line with previous research in vision, it is suggested that RH priming may be more associated with perceptual priming and left-hemisphere (LH) priming with conceptual priming.     

Value transfer across odor stimuli using probability of reinforcement in the rat

In a series of experiments value transfer across odor stimuli using probability of reinforcement was demonstrated in rats. Rats were trained with the following pairs of simple simultaneous discriminations A(100) B(0) and C(50) D(0) where the letter represents a particular scent mixed with sand presented in a cup and the number in parentheses represents the probability of reinforcement given that the rats dug to the bottom of the cup. In test, the rats were confronted with a choice between the B and D stimuli and (in experiments 2 and 3) the rats preferred to dig in the B stimulus providing evidence for value transfer using procedures similar to those that have been used in the pigeon literature.     

Just noticeable differences in component concentrations modify the odor quality of a blending mixture

The odors we perceive are mainly the result of mixtures of odorants that, however, are commonly perceived as single undivided entities; nevertheless, the processes involved remain poorly explored. It has been recently reported that perceptual blending based on configural olfactory processing can cause odorant mixtures to give rise to an emergent odor not present in the components. The present study examined whether specific component proportions are required to elicit an emergent odor. Starting from the composition of a ternary target mixture in which an emergent pineapple odor was perceived, 4 concentration levels of each component were chosen to elicit just noticeable differences (JNDs). Each combination of levels was used to design sample mixtures. Fifteen subjects evaluated the intensity, typicality, and pleasantness of each sample mixture against the target mixture in a paired-comparison protocol. Statistical modeling showed that a variation of less than 1 JND in one of the components was sufficient to induce a significant decrease in pineapple odor typicality in the ternary mixture. This finding confirms previous findings on perceptual blending in simple odorant mixtures and underscores the human ability to discriminate between odor percepts induced by mixtures including very similar odorant proportions.     

Odour-genes eovariance and differential investigation of individual odours in the Mus species complex

Previous research using habituation techniques has demonstrated that greater genetic similarity between two individuals is associated with more similarity in the qualities of their individual odours ('odour-genes eovariance'). We assessed odour similarities across species in two pairs of genetically close species within the Mus species complex (M. musculus and M. domesticus; M. spicilegus and M. macedonicus). Subjects treated odours within each species pair as similar compared with an odour from the other species pair. Subjects also treated odours of M. spicilegus males from the same population as similar compared with the odour of M. spicilegus males from a different population. This confirms odour-genes eovariance across species and within populations and also supports previous findings that odour similarities are more salient than specific odour markers. When adult males were presented with odours of females from two different heterospecific species, subjects spent more time investigating the odour from his own species pair than the other species pair, indicating greater interest in the odour of the closer heterospecific and demonstrating that odour-genes eovariance is reflected in behavioural responses to odours. Implications of odour-genes eovariance as a basis for identifying degrees of genetic relatedness of unfamiliar individuals through similarities in individual odours are discussed.