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Neurocognitive testing in predicting conversion to Alzheimer's disease Chem. Percept. (IF 1.0) Pub Date : 2022-11-30 G. Pusswald, S. Ocak, E. Stögmann, J. Lehrner
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Children’s Personal Significance of Olfaction — the ChiPSO Questionnaire Chem. Percept. (IF 1.0) Pub Date : 2022-11-28 Elisabeth C. Lohrer, Annika Dworschak, Ilona Croy, Janine Gellrich, Maha Sabha, Luca Parisato, Valentin A. Schriever
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Subjective Mouthfeel and Temperature Alterations in COVID-19 Patients Six to Ten Months After Diagnosis Chem. Percept. (IF 1.0) Pub Date : 2022-11-12 Jip M. van Elst, Sanne Boesveldt, Arjan Vissink, Harriët Jager-Wittenaar, Anna K. L. Reyners, Jacco J. de Haan
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A Pilot Study of Self-Rated and Psychophysical Olfactory Dysfunction in Men Living with HIV Chem. Percept. (IF 1.0) Pub Date : 2022-11-10 Vidyulata Kamath, Victor A. Del Bene, Christopher Collette, Alexandra Jacob, Pariya L. Fazeli, David E. Vance
Background Olfactory loss is associated with poor quality of life, malnutrition, and increased risk of depression, yet few studies have examined unawareness of olfactory dysfunction in men living with HIV (MLWH). Method MLWH (n = 51) completed olfaction self-ratings, psychophysical odor identification testing, cognitive measures, and questionnaires assessing smell habits, mood, cognitive failures,
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Effects of Gender and Age on Self-reported Odor Imagery Ability Chem. Percept. (IF 1.0) Pub Date : 2022-11-08 Luca Fantin, Chloé Pinzano, Cécile Rumeau, Gabriela Hossu, Hadrien Ceyte
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A Nasal Aerodynamics Perspective of Retronasal Olfaction: Rodents vs. Humans Chem. Percept. (IF 1.0) Pub Date : 2022-10-13 Kanghyun Kim, Kai Zhao
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Possible Role of Endocannabinoids in Olfactory and Taste Dysfunctions in COVID-19 Patients and Volumetric Changes in the Brain Chem. Percept. (IF 1.0) Pub Date : 2022-10-12 Zafer Ergül, Zülal Kaptan, Ayhan Kars, Gülşah Biçer, Çetin Kılınç, Emine Petekkaya, Nilay Çöplü
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Differences in Brain Responses to Food or Tastants Delivered with and Without Swallowing: a Meta-analysis on Functional Magnetic Resonance Imaging (fMRI) Studies Chem. Percept. (IF 1.0) Pub Date : 2022-04-28 Andy Wai Kan Yeung
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Long-term Olfactory Functions in Patients with Subjective Cognitive Decline and Mild Cognitive Impairment Chem. Percept. (IF 1.0) Pub Date : 2022-04-27 D. Novotny, E. Stögmann, J. Lehrner
Introduction Olfactory function is known to be impaired in patients with Alzheimer’s disease (AD) as well as in subjective cognitive decline (SCD) and mild cognitive impairment (MCI), which are generally considered at-risk states for developing AD. The aim of the study at hand was to identify predictors of self-reported olfaction capability (SOC), self-reported capability of perceiving specific odors
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Smelling Death, Loving Life: the Impact of Olfactory Chemosignals on Life Satisfaction Chem. Percept. (IF 1.0) Pub Date : 2022-03-16 Michael D. Barnett, Ben K. Mokhtari, Jenna M. Moore
Introduction Previous research suggests that putrescine — the chemical compound that gives decomposing organic matter its distinctive odor — may trigger an inborn evolutionary mechanism that prompts individuals to avoid the smell of decay. The purpose of these two experiments was to investigate the effects of exposure to putrescine on human cognition. Methods Two between-subjects experiments (experiment
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Human Oral Sensitivity to and Taste Modulation by 3-Mercapto-2-Methylpentan-1-ol Chem. Percept. (IF 1.0) Pub Date : 2022-02-25 Paul M. Wise, Anne Ledyard
Introduction 3-Mercapto-2-methylpentan-1-ol (3 M) is a key onion flavor (aroma), but past sensory work has focused primarily on ortho-nasal presentation. A series of experiments was conducted to characterize human sensitivity to oral 3 M solutions, then determine how 3 M impacts perception of basic tastes. Methods Detection thresholds were measured for a food grade, racemic mixture using a forced-choice
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Virtual Reality Immersion: Taste and Texture Changes for Identical Samples of Two Common Condiments Chem. Percept. (IF 1.0) Pub Date : 2022-02-09 Ana Mayela Ramos-de-la-Peña, Oscar Aguilar, José González-Valdez
Introduction The effect of seven virtual environments (visual and auditory) on the rating of sensory attributes of identical samples of ketchup and salad dressing was assessed. Methods Fifty-one participants were recruited and immersed in virtual scenes evoking heat, cold, height and fear, high speed and fear, sadness, pleasure, and relaxation. The participants tasted samples of both products while
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Olfactory Capabilities Towards Food and Non-food Odours in Men and Women of Various Weight Statuses Chem. Percept. (IF 1.0) Pub Date : 2021-10-19 Marine Mas, Claire Chabanet, Charlotte Sinding, Thierry Thomas-Danguin, Marie-Claude Brindisi, Stéphanie Chambaron
Introduction Olfaction is a sense that is closely linked to food intake and food choices in humans, but its relationship with obesity remains equivocal in the scientific literature: overall olfactory capacities seem poorer in obesity compared to normal weight, but some authors observed that individuals with obesity might have a heightened sensitivity to food odours. Our objective was to evaluate olfactory
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A New Method for a Shorter and Valid Assessment of Olfactory Threshold in Repeated Measurement Designs Based on the Sniffin’ Sticks Test Chem. Percept. (IF 1.0) Pub Date : 2021-10-01 Sarah Beutler, Liliana R. Ladner, Thomas Hummel, Ilona Croy
Introduction The Sniffin’ Sticks threshold test is widely used to assess olfactory threshold due to its high reliability and validity. Nevertheless, this test procedure is quite long with an average duration of 10 to 20 min. In study designs that require multiple olfactory threshold tests on short intervals, this could exhaust participants. To counteract this limitation, we developed the informed-four-reversal
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The Effect of Odour Valence and Odour Detection Threshold on the Withholding and Cancellation of Reach-to-Press Responses Chem. Percept. (IF 1.0) Pub Date : 2021-09-27 Javier Albayay, Umberto Castiello, Valentina Parma
Introduction Withholding uninitiated actions and cancelling ongoing ones are two main components of response inhibition, a key element of the executive control. Inhibitory performance is sensitive to emotional contexts elicited by subliminal and supraliminal visual material. However, whether stimuli from other sensory modalities, such as odours, would equally modulate response inhibition remains unclear
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The Relationship Between Olfactory Function and Emotional Contagion Chem. Percept. (IF 1.0) Pub Date : 2021-09-23 Freemantle, Alexander W. J., Stafford, Lorenzo D., Wagstaff, Christopher R. D., Akehurst, Lucy
Introduction Research has provided evidence for the transfer of single emotions including anger, anxiety and happiness through olfactory chemosignals, yet no work has examined the role of odour function in the aggregation of more complex emotional states or in the emotional contagion process. The aim of the present study was to ascertain whether an individual’s tendency to experience emotional aggregation
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Flavor Enhancement in Daily Life of Patients with Olfactory Dysfunction Chem. Percept. (IF 1.0) Pub Date : 2021-07-08 Martin Koenighofer, Verena Niebauer, David Tianxiang Liu, Bertold Renner, Gerold Besser, Christian A. Mueller
Introduction Patients with olfactory dysfunction report deterioration of taste due to loss of flavor, leading to less food enjoyment, alterations in dietary behaviors and stress. The aim of this study was to introduce flavor enhancement to investigate its acceptance and possible effects on quality of life. Methods In this prospective, controlled, randomized, single-blinded, cross-over pilot study,
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Peri-threshold Trigeminal Stimulation with Capsaicin Increases Taste Sensitivity in Humans Chem. Percept. (IF 1.0) Pub Date : 2021-07-01 Pengfei Han, Lea Müller, Thomas Hummel
Introduction Taste perception is affected by trigeminal stimuli, i.e., capsaicin. This has been studied at suprathreshold concentrations. However, little is known about taste perception at threshold level in the presence of low concentration of capsaicin. The aim of the study was to explore whether taste sensitivity for sweet, sour, salt, bitter, and umami is modulated by the presence of capsaicin
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Sequential Effects in Odor Perception Chem. Percept. (IF 1.0) Pub Date : 2021-06-26 Erik Van der Burg, Alexander Toet, Anne-Marie Brouwer, Jan B. F. van Erp
Introduction Our visual, auditory, and tactile perception is not solely determined by what we process at a given moment in time, but also determined by what we perceived recently. These sequential effects can either be negative (repulsive) or positive (assimilative). Here, we investigated whether such sequential effects also occur in odor perception. Method Participants rated a sequence of 40 different
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Cultural Adaptation and Validity of the Sniffin’ Sticks Psychophysical Test for the UK Setting Chem. Percept. (IF 1.0) Pub Date : 2021-06-19 Lorna Langstaff, Allan Clark, Mahmoud Salam, Carl M. Philpott
Introduction Olfactory testing must be culturally adapted to be relevant to the target population. This study aimed to validate the Sniffin’ Sticks test for the UK setting. Methods A cohort study was conducted at a tertiary olfactory dysfunction clinic. Phase 1—healthy volunteers underwent the original German identification test followed by a UK adapted version. Phase 2—patients with olfactory dysfunction
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Multivariate Analysis and Classification of 146 Odor Character Descriptors Chem. Percept. (IF 1.0) Pub Date : 2021-06-16 Manuel Zarzo
Introduction Smells can be described by assigning the words that come to mind when sniffing an odorous material. A great number of terms can be applied, but not all of them are independent, and it is possible to establish groups of words often applied together when describing a smell. Such classification of olfactory descriptors is of scientific interest in order to better understand the dimensionality
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Crosstalk of Pain and Thirst Perception: A Brief Review Chem. Percept. (IF 1.0) Pub Date : 2021-06-08 J. D. Adams, Caroline Darcy, Alexandra G. DeGrasse, Raegan Jordan, Caroline S. Boscia
Introduction Senses such as thirst, hunger, pain, and temperature sensation show imbalances of the internal state and have important implications for survival. Independently, thirst and pain perception create motivational states that organize behavior to fulfill the goal imposed by the perception, but little is known on how competitive these perceptions are when combined and the motivational states
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Is perceptual learning generalisable in the chemical senses? A longitudinal pilot study based on a naturalistic blind wine tasting training scenario Chem. Percept. (IF 1.0) Pub Date : 2021-01-02 Qian Janice Wang, Henrique M. Fernandes, Alexander W. Fjaeldstad
Introduction A growing body of research has demonstrated differences in perceptual, conceptual, and language abilities between wine experts and novices. However, it is unclear to what extent these differences are innate or acquired through training. The present study assessed the olfactory and gustatory performance of a group of university blind wine tasters before and after training. Previous research
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Disgust Propensity and the Bitter Aftertaste Response Chem. Percept. (IF 1.0) Pub Date : 2020-07-23 Anne Schienle, Florian Osmani, Carina Schlintl
Introduction A high level of disgust propensity (the general tendency to respond with the emotion of disgust to any given situation) is associated with an increased sensitivity to bitter taste. The present study examined the relationship between disgust propensity and the sensitivity to bitter aftertaste. Methods A total of 200 women rinsed their mouth with concentrated wormwood tea (Artemisia absinthium)
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Context Effect on Temporal Resolution of Olfactory–Gustatory, Visual–Gustatory, and Olfactory–Visual Synchrony Perception Chem. Percept. (IF 1.0) Pub Date : 2020-07-15 Naomi Gotow, Tatsu Kobayakawa
Introduction If odor and taste are presented in a context with high temporal proximity, they are more likely to be perceived as a flavor object. However, if odor and taste are presented in a context with low temporal proximity as well as a context with high temporal proximity, they may be less likely to be perceived as a flavor object. Based on these expectations, we hypothesized that sensitivity to
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Improving the Assessment of Trigeminal Sensitivity: a Pilot Study Chem. Percept. (IF 1.0) Pub Date : 2020-05-28 Benoît Jobin, Cécilia Tremblay, Fanny Lécuyer Giguère, Jason Steffener, Johannes Frasnelli
Introduction The trigeminal system is a chemosensory system, next to smell and taste, allowing intranasal sensations such as freshness, spiciness, etc. The lateralization task is used to measure trigeminal sensitivity and consists in identifying the nostril stimulated by an odorous substance in a two-alternative forced-choice procedure. However, when performed in the standard method, this task takes
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Debittering Moringa oleifera (Lam.) Leaves in Fortified South Indian Instant Soup Chem. Percept. (IF 1.0) Pub Date : 2020-05-27 Y. K. Kiki Chan, G. Gurumeenakshi, N. Varadharaju, Yu-Ling Cheng, Levente L. Diosady
Introduction Moringa oleifera (Lam.) is a nutritious plant species that has the potential to alleviate food insecurity in low- and middle-income regions. However, the bitter taste associated with M. oleifera leaves is a key barrier to its acceptance as food. It was hypothesized that reducing the bitterness in M. oleifera-fortified instant soups would increase their acceptance. Methods Acid soaking
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Screening for Age-Related Olfactory Decline Using a Card-Type Odor Identification Test Designed for Use with Japanese People Chem. Percept. (IF 1.0) Pub Date : 2020-05-21 Naomi Gotow, Kohsuke Yamamoto, Takefumi Kobayashi, Tatsu Kobayakawa
Background A card-type odor identification test called the “Open Essence (OE),” consisting of 12 types of everyday odors familiar to Japanese people, was recently developed. In this study, we calculated the cut-off value of the OE score for screening for age-related olfactory decline. Methods Participants aged 23 to 91 performed the OE test. After we confirmed that the OE score differed significantly
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Exploring the Relationship Between Psychopathy and Taste Perception Chem. Percept. (IF 1.0) Pub Date : 2020-01-23 Mehmet K. Mahmut, Breanna Banzer
Introduction Higher psychopathic traits have been consistently associated with poorer olfactory abilities; however, only one study as reported by Sagioglou and Greitemeyer (Appetite 96:299-308, 2016) has explored whether psychopathy is linked to taste perception. Using self-report measures, Sagioglou and Greitemeyer (2016) found higher psychopathic traits were associated with higher liking ratings
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The c-kit Receptor Tyrosine Kinase Marks Sweet or Umami Sensing T1R3 Positive Adult Taste Cells in Mice Chem. Percept. (IF 1.0) Pub Date : 2020-01-06 Ezen Choo, Robin Dando
Introduction Previous studies have described a number of protein tyrosine kinases (epidermal growth factor receptor, ErbB2, ErbB3, and c-kit) to be expressed in taste bud cells, their innervating nerves, and in developing taste papillae. Methods Immunohistochemical staining of mouse taste buds was performed to characterize the expression patterns of the c-kit receptor in taste. Results Here we demonstrate
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The Relation Between Valence and Arousal in Subjective Odor Experience Chem. Percept. (IF 1.0) Pub Date : 2019-12-10 Alexander Toet, Sophia Eijsman, Yingxuan Liu, Stella Donker, Daisuke Kaneko, Anne-Marie Brouwer, Jan B.F. van Erp
Introduction The main purpose of this study was to investigate the overall relation between the mean (at the nomothetic or group level) subjective valence and arousal ratings for odors. Although well established in other sensory modalities (e.g., visual, auditory, gustatory, tactile), this relation has not previously been investigated for odors covering a large range of the valence dimension. In addition
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Women Have Reduced Ability to Discriminate Body Odors During the Withdrawal Period of Oral Contraception. Chem. Percept. (IF 1.0) Pub Date : 2019-12-06 Yaara Endevelt-Shapira,Liron Pinchover,Ofer Perl,Ella Bar,Ayelet Avin,Noam Sobel
Introduction Women’s olfactory perception varies across the menstrual cycle. The influence of oral contraceptives on this variability remains unclear. Methods To further estimate this, we assessed discrimination performance for both body odors and ordinary odorants in 36 women, 18 naturally ovulating, and 18 using oral contraceptives. Each participant was tested once a week over the course of a month
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Prescription Medication Use and Phantom Odor Perception Among US Adults Chem. Percept. (IF 1.0) Pub Date : 2019-12-05 Kathleen E. Bainbridge, Danita Byrd-Clark
Introduction Prescription medication use may be associated with phantom odor perception. We evaluated associations between number of prescription medications and their therapeutic class and phantom odor perception among US adults. Methods Data were collected between 2011 and 2014 as part of the National Health and Nutrition Examination Survey (NHANES). A complex sampling design resulted in a nationally
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Effectiveness of Several Palate Cleansers on Carry-Over Effect of Minty Chewing Gums Chem. Percept. (IF 1.0) Pub Date : 2019-11-15 Claudia Pannitteri, Maria Laura Corollaro, Ivano Caprioli
Introduction During sensory evaluations of minty products, white chocolate is proposed as a palate cleanser between sample tastings. However, this is not an evidence-based practice, as no literature proves this. The aim of this study was therefore to identify the best palate cleanser to use in sensory evaluation of minty confectionery products. Methods Three chewing gums with different cooling intensity
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Impaired Olfactory Identification of Patients with Cerebrovascular Disease Can Be Revealed by Dual Testing Chem. Percept. (IF 1.0) Pub Date : 2019-11-09 Kazuyuki Omori, Fumino Okutani
Introduction The importance of an olfactory assessment of individuals with neurological diseases has attracted attention. Cerebrovascular disease is one of the most common diseases in Japan, but there are few reports on olfaction in patients with stroke. Herein we examined olfaction in patients with stroke. Methods We assessed 50 patients hospitalized for neurorehabilitation after stroke. For the assessment
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An introduction to this Special Issue: Chemosensation and Health. Chem. Percept. (IF 1.0) Pub Date : 2016-01-30 John E Hayes
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Associations of Gray Matter Volume and Perceived Intensity of Bitter Taste: a Voxel-Based Morphometry Study Chem. Percept. (IF 1.0) Pub Date : 2019-10-17 Andy Wai Kan Yeung
Introduction Two recent brain morphological studies reported inconsistent results on the neuroanatomical correlates of taste intensity rating among healthy populations. The current study re-visited this issue with a large and more homogeneous sample size. It was hypothesized that the orbitofrontal cortex, the sole region commonly reported by the two studies together with olfactory studies, had its
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Investigating the Putative Impact of Odors Purported to Have Beneficial Effects on Sleep: Neural and Perceptual Processes Chem. Percept. (IF 1.0) Pub Date : 2019-08-06 Rochelle Ackerley, Ilona Croy, Håkan Olausson, Gaby Badre
Introduction Olfaction has an important role in physiological and affective processes, as well as the potential to have profound effects on activities such as sleep and learning. We investigated two commercially manufactured odors (“Deep Sleep” and “Oriental,” from This Works) purported to promote sleep, compared with control odor, where we aimed to explore whether neural and behavioral differences
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Different Brain Activation in Response to Repeated Odors of Pleasantness and Unpleasantness Chem. Percept. (IF 1.0) Pub Date : 2019-08-03 Wei Xiao, Qianwen Lv, Xing Gao, Zhifu Sun, Xiaoguang Yan, Yongxiang Wei
IntroductionBrain activation in response to olfactory stimuli has been studied using functional magnetic resonance imaging (fMRI), but there is little knowledge about processing repeated olfactory information which is usual in daily life. MethodsThis fMRI study was designed to investigate brain response to repeated odorant stimulation with positive and negative valences in 12 healthy right-handed volunteers
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The Association Between Quinine Hydrochloride Sensitivity and Disgust Proneness in Children and Adults Chem. Percept. (IF 1.0) Pub Date : 2019-07-31 Anne Schienle, Carina Schlintl
IntroductionHumans are very sensitive to several bitter compounds, although there is great inter-individual variability in the elicited emotional (e.g., disgust) and somatic (e.g., nausea) responses. The variability might be associated with the personality trait “disgust proneness” (DP; general tendency to respond with the emotion of disgust). MethodThis study examined the relationship between the
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Awareness of Olfactory Dysfunction in Subjective Cognitive Decline, Mild Cognitive Decline, and Alzheimer’s Disease Chem. Percept. (IF 1.0) Pub Date : 2019-06-24 R. Tahmasebi, S. Zehetmayer, E. Stögmann, Johann Lehrner
IntroductionHyposmia and metacognitive errors are related to aging, depression, male gender, and cognitive decline. The current study investigated the awareness of olfactory dysfunction in subjective cognitive decline (SCD), mild cognitive impairment (MCI), and Alzheimer’s disease (AD), as well as the influence of additional factors. MethodsA sample of 641 patients, including controls, SCD, non-amnestic
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Variation in Orosensory Responsiveness to Alcoholic Beverages and Their Constituents—the Role of the Thermal Taste Phenotype Chem. Percept. (IF 1.0) Pub Date : 2019-06-18 Stephanie Small-Kelly, Gary Pickering
IntroductionOrosensory perception strongly influences food and beverage liking and consumption. Differences between individuals in orosensation present an opportunity to conceptualize and commercialize products based on consumer “taste” responsiveness. The main objective of this study was to examine how the thermal taste phenotype associates with orosensory responsiveness to beer and cider, and more
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Alcohol and Taste Intensity Chem. Percept. (IF 1.0) Pub Date : 2019-05-15 Grace I. Ng, Chiung M. Chen, Barry I. Graubard, Howard J. Hoffman, Rosalind A. Breslow
IntroductionAlthough most US adults drink alcoholic beverages, little is known about the association between drinking and taste. We hypothesized that the ability to distinguish differing intensities of bitter and salt solutions would be poorer among drinkers than nondrinkers. MethodsWe used cross-sectional data from 4990 participants aged 40+ from a large, national survey of the US population (National
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Examination and Validation of Classification Schema for Determining Thermal Taste Status Chem. Percept. (IF 1.0) Pub Date : 2019-04-16 Margaret Thibodeau, Anthony Saliba, Martha Bajec, Gary Pickering
IntroductionThermal taster status (TTS) is determined when the tongue is cooled or warmed, whereby thermal tasters (TT) experience a taste sensation while thermal nontasters (TnT) do not. The literature suggests that TT experience greater responsiveness (higher intensity ratings) to orosensory stimuli; however, small sample sizes and differences in classification schemes between studies confound our
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Development of a Regional Taste Test that Uses Edible Circles for Stimulus Delivery Chem. Percept. (IF 1.0) Pub Date : 2019-04-12 Ray A. Abarintos, Jayvic C. Jimenez, Robin M. Tucker, Gregory Smutzer
IntroductionMeasurements of chemosensory function within specific regions of the tongue can yield important information about the sensitivity of lingual areas to chemosensory stimuli and may identify possible nerve damage. A novel regional chemosensory test that uses thin edible circles was developed for human testing. MethodsEdible circles placed at six different regions of the tongue were used to
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Self-Administered Testing of Odor Threshold and Discrimination Using Sniffin’ Sticks—Reviving the “Odor-Curves-On-Paper” Method Chem. Percept. (IF 1.0) Pub Date : 2019-04-04 Gerold Besser, David Tianxiang Liu, Bertold Renner, Christian A. Mueller
IntroductionOlfactory testing helps in diagnosing olfactory dysfunction (OD). The Sniffin’ Sticks odor test kit is widely used for research and can be reused and summed scores of threshold (T), discrimination (D), and identification (I) allow comparison to normative data. Testing can be time consuming and odor pens have to be presented by an examiner. The aim of this study was to investigate for a
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Rapid Assessment of Olfactory Sensitivity Using the “Sniffin’ Sticks” Chem. Percept. (IF 1.0) Pub Date : 2019-02-27 Maria Pössel, Jessica Freiherr, Annette Horstmann
IntroductionAssessment of olfactory performance is of high clinical interest in the contexts of smell loss as well as neurological diseases, and recently gained attention in obesity research. Available olfactory tests, especially for assessing olfactory sensitivity, are time-consuming and require high cognitive capacity. Therefore, we aimed to establish a short procedure for reliably testing olfactory
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Olfaction During Pregnancy and Postpartum Period Chem. Percept. (IF 1.0) Pub Date : 2019-02-27 Marco Aurélio Fornazieri, Douglas Manuel Carrapeiro Prina, João Paulo Maximiano Favoreto, Kleber Rodrigues e Silva, Denis Massatsugu Ueda, Fábio de Rezende Pinna, Richard Louis Voegels, Leslie Cameron, Richard L. Doty
IntroductionStudies of the effect of pregnancy on olfactory function are contradictory—some report reduced function, others hypersensitivity, and still others no change at all. Our objectives were to quantify olfactory function in women during gestational and puerperal periods, to compare the olfactory test scores to those of non-pregnant women, and to explore the potential influence of rhinitis on
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Time, Age, Gender, and Test Practice Effects on Children’s Olfactory Performance: a Two-Year Longitudinal Study Chem. Percept. (IF 1.0) Pub Date : 2019-02-23 Lenka Martinec Nováková, Jan Havlíček
IntroductionChanges in olfactory perception observed in cross-sectional studies may not reflect actual ongoing change within individuals. The aim of the present study was to assess intra-individual as well as inter-individual variation in olfactory scores in pre-schoolers across five waves over a 2-year period. MethodsThe participants were 157 children (79 boys) aged 5.8 ± 0.6 years at initial testing
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Odors Are More Sensitive to Evaluative Conditioning than Sounds Chem. Percept. (IF 1.0) Pub Date : 2019-02-16 Anika Pützer, Tobias Otto, Oliver T. Wolf
IntroductionStimuli of different modalities can acquire an affective value via evaluative conditioning. This process describes a shift in perceived affective quality of a neutral stimulus towards the hedonics of an associated affective stimulus. The olfactory system, as compared to other modalities, might be especially prone to attributing affective value to an odor due to its close neuroanatomical
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Does MRI Acoustic Noise Affect Chemosensory Perception? Chem. Percept. (IF 1.0) Pub Date : 2019-01-25 Remco C. Havermans, Anouk E. M. Hendriks
IntroductionSounds can affect food and flavor perception. For example, loud noise can affect taste perception. In the present study, we examined whether exposure to ~ 80-dB magnetic resonance imaging (MRI) acoustic noise affects taste perception. MethodsParticipants (N = 27) came to the lab twice for a taste test, a smell test, and evaluating sweet and savory food items: once when continuously being
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Sommelier Students Display Superior Abilities to Identify but Not to Detect or Discriminate Odors Early in their Training Chem. Percept. (IF 1.0) Pub Date : 2019-01-15 Daphnée Poupon, Pauline Fernandez, Johannes Frasnelli
IntroductionExperts acquire superior abilities in their specific domains by training. Sommelier students, who are future olfaction experts, could be an excellent model to study the effects of olfactory training. MethodsWe tested whether sommelier students display superior olfactory abilities early in their education: within the first 2 months of education, we examined the olfactory function, i.e.,
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Association Between Olfactory Performance and Affective Symptoms in Children Chem. Percept. (IF 1.0) Pub Date : 2018-12-04 Anne Schienle, Carina Schlintl
IntroductionCorrelations between olfactory performance and particular personality traits (e.g., disgust proneness), as well as symptoms of specific mental disorders (e.g., depression) have been found in numerous studies with adults. The present questionnaire study examined whether similar associations already exist in childhood. MethodThe olfactory discrimination ability of 66 children (32 boys and
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Retronasal Habituation: Characterization and Impact on Flavor Perception Using Time-Intensity Chem. Percept. (IF 1.0) Pub Date : 2018-11-29 Robert Pellegrino, Addison Atchley, Simrah Ali, Joel Shingleton, Curtis R. Luckett
IntroductionOlfactory habituation results from prolonged exposure to an odor, leading to perceptual changes defined by several characteristics. To date, human habituation research has focused on orthonasal olfaction which is perceived externally while ignoring internal routes of odor perception related to flavor. In our study, we conducted two experiments to characterize retronasal olfactory habituation
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Correction to: Temporal Encoding During Unimodal and Bimodal Odor Processing in the Human Brain Chem. Percept. (IF 1.0) Pub Date : 2018-11-07 Anna Oleszkiewicz,Robert Pellegrino,Cagdas Guducu,Linda Farschi,Jonathan Warr,Thomas Hummel
The authors would like to make corrections to the name of an author and the affiliations representing the authors. Namely, we would like to change the spelling of Johnathan Warr to its correct spelling of Jonathan Warr as shown above.
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Temporal Encoding During Unimodal and Bimodal Odor Processing in the Human Brain Chem. Percept. (IF 1.0) Pub Date : 2018-09-20 Anna Oleszkiewicz, Robert Pellegrino, Cagdas Guducu, Linda Farschi, Jonathan Warr, Thomas Hummel
IntroductionIn daily life, people encounter a wide range of odors, most of which contain multiple chemical substances. So-called bimodal odors stimulate both the olfactory and trigeminal nerve, and the interaction between these two systems shapes the perception of the odor. However, temporal encoding of these sensory systems during bimodal odor processing has received limited scientific attention.
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Characterization and Evaluation of Changes in the Aroma-Active Components in Szechuan Pepper ( Zanthoxylum bungeanum Maxim) Under Different Cooking Temperatures Using Gas Chromatography-Olfactometry Chem. Percept. (IF 1.0) Pub Date : 2018-09-19 Zhihua Li, Jin Jeon, So Young Kwon, Rui Huang, Hyung-Hee Baek
IntroductionThe flavor of Szechuan pepper plays an important role in Sichuan cuisine, where it is responsible for the tingling and numbing characteristic. The aims of this study were to characterize and identify aroma-active compounds of Szechuan pepper and to evaluate changes in flavor components between room and high temperature (ca. 70–80 °C). MethodsSolvent-assisted flavor evaporation (SAFE) and
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Sex Differences in the Olfactory System: a Functional MRI Study Chem. Percept. (IF 1.0) Pub Date : 2018-09-17 Helena Melero, Susana Borromeo, Alexandra Cristobal-Huerta, Eva Manzanedo, Guillermo Luna, Adolfo Toledano, Juan Antonio Hernández-Tamames
IntroductionOlfactory dysfunction is an early marker of neurological disease and a common symptom in psychotic disorders. Previous anatomical and functional research suggests that sex effects may be crucial in the assessment of the olfactory system. Nonetheless, the neural mechanisms through which the factor sex impacts olfactory perception are still not well understood. In this context, we use fMRI
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Olfactory Awareness and the Self-Reported Importance of Olfactory Information in Romantic Interest Chem. Percept. (IF 1.0) Pub Date : 2018-08-14 Michelle VanHatten, Caitlin Cunningham, Theresa L. White
IntroductionMany people seem to be looking for similar attributes when searching for a potential romantic partner. Olfactory social cues can be important parts of the process, though there are individual differences as to their value. Gay men, for example, value scent less in selecting a romantic partner than do heterosexual men (White and Cunningham, Chemosens Percept 10:31–41, 2017). Is it possible
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How Differences in Ratings of Odors and Odor Labels Are Associated with Identification Mechanisms Chem. Percept. (IF 1.0) Pub Date : 2018-07-26 Kathrin Kaeppler
IntroductionOdor perception is biased by verbal–semantic processes when cues on an odor’s source are readily available from the context. At the same time, olfaction has been characterized as basically sensation driven when this information is absent. In the present study, we examined whether language effects occur when verbal cues are absent and how expectations about an odor’s identity shape odor